I’m a huge fan of Korean food (as evidenced from the numerous Korean recipes) and guess what, today’s 2-ingredient Korean BBQ Ribs is just that. This is probably one of the easiest recipe I’ve ever come across but yet oh-so delicious too.
If you ever step into Korean supermarkets, you will often see different brands of marinade sauces for bulgogi, kalbi, etc. After trying out various brands, I’ve narrowed down my favorite to Beksul CJ brand. Oh by the way, this is not an advertorial post, meaning I’m not paid by CJ brand to write this.
In my opinion, there is absolutely nothing wrong in using store-bought sauces, especially if we are pressed for time in the kitchen. That being said, there are times when I would seek delight in making my own sauces from scratch too. But not today.
Some of you might wonder how to achieve that fall-off-the-bone texture for the pork ribs. Simply boil and simmer them about 1 – 1.5 hours in a lidded pot. Works every time for me. If you have a pressure cooker, it’ll only take about ¼ of the usual time.
You could prepare the pork ribs ahead of time and when you are about to serve, brush on the kalbi marinade liberally and grill them over charcoal or grill pan for a few minutes. How easy is that?
500 g prime ribs / baby back ribs
6 cups water
250 ml Kalbi Marinade (I’m using Beksu CJ brand)
Chopped green onions
Serves 2 – 3
Recipe adapted from: Asian at Home
Bring a large pot of water to boil and add in the pork ribs.
Blanch for 5 mins before removing from the water.
Drain and rinse the ribs. This will remove any odour/porky smell.
In a large pot, add in pork ribs, water and 200 ml kalbi marinade.
Stir well and bring to boil. Cover and simmer for 1.5 hours or until pork ribs are tender.
Drain and set aside for 15 – 30 mins for flesh to firm up.
Heat up a griddle pan and turn down heat to medium. *if you do not have a griddle pan, feel free to use a skillet or non-stick pan.
Place ribs into the hot pan and brush on the rest of the reserved marinade.
Cook each sides for a couple mins or until a glaze is formed.
Place ribs on serving plate and sprinkle with sesame seeds and green onions.