Maeun Dwaeji Galbi 2 - Spicy Pork Ribs

3 to 5 pounds Pork spare or baby back ribs

Marinade/Braise sauce
1 small onion
8 cloves garlic
1 small Asian pear
1 1/2 Tablespoon sesame oil
4 Tablespoon soy sauce
4 Tablespoon red pepper paste (kochujang)
5 Tablespoon Honey or brown sugar
1 Tablespoon doenjang (fermented soy bean paste/miso)
2 Tablespoon rice wine
1 ounce ginger
water as needed to thin.

Garnish
4 cloves garlic
2 red chile peppers
2 green chile peppers

Preparation

Ribs
Separate the ribs by slicing between each rib.
Rinse in cold water.
Place in a pot, cover with water, and bring to a boil.
Boil for two to three minutes, remove from heat, drain, and rinse in cold water.

Marinade/Sauce
Put the garlic into your blender/food processer.
Peel the onion, ginger, and pear, then cut into pieces small enough for your blender/food processer and add to garlic.
Add just enough water to be able to blend into a smooth paste.
If you don't have a blender/food processer, you can do a very fine mince of the onion, garlic, pear, and ginger, or mash them with mortar/pestle.
Add all marinade/sauce ingredients to a mixing bowl and mix well. The resulting mix should be like a thick paste.
Place the ribs in a large mixing bowl, add the marinade, and turn/mix until all the ribs are well coated

Garnish
Cut the peppers in half from top to bottom, then thin slice into "threads".
Thin slice the garlic from top to bottom.

Broil/Grill
Cover the marinade coated ribs and refrigerate for 6 to 12 hours (overnight is Okay)

Grill
Cook the ribs about 6 to 8 minutes on each side, until a light char begins to show.

Broil
Heat oven to 350 and cook the ribs for about an hour, turning only once.

Braise
Marinate for about 1 hour.
Place the ribs and all the marinade/sauce into a large pot/pan.
Add 1/4 cup water and mix.
Heat over high heat until the sauce begins to boil, then reduce heat to low.
Simmer for one hour, turning and mixing often to keep the ribs covered in sauce and prevent burning.
Garnish the ribs and serve with steamed rice and banchan.

Serving size: 1/4 of a recipe (9.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 316.21
Calories From Fat (12%) 39.34
Calories From Protein (9%) 28.13
Calories From Carbohydrates (79%) 248.74
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 4.53g 7%
Saturated Fat 0.74g 4%
Monounsaturated Fat 1.64g
Polyunsaturated Fat 1.75g
Trans Fatty Acids 0.02g
Cholesterol 17.02mg 6%
Sodium 1862.37mg 78%
Potassium 392.6mg 11%
Total Carbohydrates 65.9g 22%
Fiber 2.98g 12%
Sugar 55.99g
Net Carbohydrates 62.92g
Protein 7.72g 15%
Vitamin A 438.24IU 9%
Vitamin C 53.82mg 90%
Calcium 44.74mg 4%
Iron 1.88mg 10%
Vitamin E 0.45mg 5%
Vitamin D 0IU 0%
Thiamin 0.08mg 5%
Riboflavin 0.16mg 9%
Niacin 2.61mg 13%
Vitamin B6 0.39mg 20%
Folate 29.7mcg 7%
Vitamin B12 0.07mcg 1%
Pantothenic Acid 0.51mg 5%
Vitamin K 28.66mcg 36%
Phosphorus 113.12mg 11%
Magnesium 37.38mg 9%
Zinc 0.81mg 5%
Copper 0.15mg 8%
Manganese 0.4mg 20%
Selenium 4.31mcg 6%
Alcohol 0g
Caffeine 0mg
Water 193.27g 0%