Sunday, March 8, 2009

Hawaiian Style Kalbi

Instead of going and loading up a basket at Books-A-Million, I’ve started having all my favorite magazines delivered to the house. One of those is Saveur, and last week I got the march issue in the mail, complete with a rib filled cover and the line “the world’s best ribs”

Inside was a recipe for Hawaiian style kalbi, essentially an oven baked rack of ribs with an asian marinade & glaze. I knew I had to give this recipe a try.

Starting off with the marinade, I got together

1 1/4 cups light brown sugar

1 cup of soy sauce

1 tablespoon Asian sesame oil

1/4 teaspoon crushed red chile flakes

4 cloves of garlic

1 2 inch piece of garlic

I love the smell of chopped garlic and ginger.

The marinade ready to go. You might guess that I added more than the suggested amount of chile flakes, and you’d be right.

Two slabs of baby back ribs, courtesy of Paul Anthony’s.

Once I introduced the ribs to the marinade, I put them in fridge for about 4 hours. I made sure to flip them at least once, just so everything was nicely coated.

With the oven preheated to 450, I made sure the ribs were at room temperature and set up on the baking sheet.

It’s very important to line your baking sheet or you’ll just end up throwing it away. You can really see how much the marinade has changed the complexion of the ribs.

While the ribs were baking for 20 minutes, I set to the task of turning the marinade into a basting sauce.

It all seemed simple enough, put the marinade in a saucepan and reduce until thick. However, I made the mistake of turning my back to do some dishes, only to turn around and see the pot overflowing.

Recovering from the disaster, I got the ribs out of the oven to baste them.

Glaze applied and ready to go back in the oven.

After another 20 minutes or so, I pulled the ribs out and found them to be near perfect.

Knife in hand, I made quick work of the ribs and had them ready to serve.

Overall, this was a nice little recipe, and aside from the glaze mishap, not too labor intensive. I think that calling these the “world’s best ribs” is a far cry from the truth, regardless, I was pleased with the recipe and the results.

1 comment:

Anonymous said...

Kalbi is both Korean and Hawaiian, you do not use those type of ribs. You use thin cut tender short rib of beef, cross cut, about 1/2 inch thick - I find the best place to get them is usually a mexican meat market. This makes a huge difference. It's not suppose to be like traditional american bbq ribs. It's served with white rice and mac salad. Try it with the beef short ribs - best is to grill them.