California Farm Korean Glazed Pork Ribs
Hobby Horseman @HobbyHorseman
Instead of slow cooking pork rib slabs, this is my favorite 30 minute oven recipe.
California Farm Korean Glazed Pork Ribs
Instead of slow cooking pork rib slabs, this is my favorite 30 minute oven recipe.
Cooking Instructions
- 1
Preheat oven broiler to 500F degrees. Bring pork rib slab to room temperature, cut in individual ribs. Rub three meaty sides with 1/2 Tsp sauce each side.
- 2
Lay meat side up on oven baking sheet. Broil 20 minutes. Lay on other side, finish 10 minutes.
- 3
While broiling, prepare gochujang potato stew. Serve together and Enjoy.
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
Read more Similar Recipes
-
California Farm Sweet and Sour Pork Ribs California Farm Sweet and Sour Pork Ribs
After 90 years, our chinese restaurant is going out of business and the owner gave me this recipe. Boil ribs, then brown in sugar in peanut oil in wok, then stir fry in vinegar with five fresh vegetables. Half hour dinner, just like our chinese restaurant.
-
California Farm Cold Smoked Pork Ribs California Farm Cold Smoked Pork Ribs
Cold smoke is keeping your barbecue temperature under 250 degrees, it is safe to slow cook that way. You can put your hand on the barbecue cover to check the temp. You get your mesquite charcoal barbecue started, put the dry rub on the meat, put the half slab of ribs on the grill, come back 4 hours later, put water soaked oak wood on the smoldering coals, smoke one more hour in cold smoke, the ribs will be juicy , tangy , and tender, ready! -
California Farm St Louis Pork Ribs California Farm St Louis Pork Ribs
These ribs along the pork breastbone are flat and meatier than babyback ribs. A St Louis rack of ribs is usually 3 pounds per rack. This way of cutting was developed by butchers in St Louis packing plants. Because they are flat and easy to prepare, restaurants have a special St Louis way to prepare them. Here is the recipe from our local lil steakhouse made with our own farm ingredients. -
California Farm Gochujang Pork Ribs CrockPot Dinner California Farm Gochujang Pork Ribs CrockPot Dinner
I went to a Korean Restaurant to try Gochujang pork ribs and liked them. I have made them since twice at home in my crockpot. Once with the ribs brushed with pepper sauce on both sides, and once with the sauce brushed on one side only. They were tender, very spicy, and mild spicy. If you prefer milder, brush only the meaty side. I added an apple to the vegetables because pork and apple go well together. -
California Farm Baked Raisin Apple with Pork Ribs California Farm Baked Raisin Apple with Pork Ribs
Simple ingredients that turn sweet when baked and go well together, easy and quick to prepare, an hour and a half in the oven, and you can serve a delicious, tender meal that does not cost a fortune. -
California Farm Harissa BBQ Ribs California Farm Harissa BBQ Ribs
This is my favorite summer barbecue lemon pepper honey dry rub glaze: tangy, sweet and lemony fresh. Because pork spare ribs are juicier and fatter than lamb or chicken, I sear barbecue unglazed pork spare ribs till brown, 5 minutes each side, then turn the air vents down in the barbecue, apply the glaze, grill the ribs till meat separates from the bones, about 2 hours. Wrap slabs whole in aluminum foil, rest 30 minutes, then slice the ribs.#BBQbites -
California Farm Barbecued Mild Pepper sauce Pork Ribs California Farm Barbecued Mild Pepper sauce Pork Ribs
Marinading fresh pork ribs in the most popular salsa from Costa Rica, called Lizano, a mild worchester/pepper sauce with granulated garlic and flaked seasalt. Our stores dont carry such a salsa, so I made my own. You can make this yourself in minutes.Cooked slow and long with mesquite charcoal on the barbecue till the fire goes out, then brushed with maple syrup and baked half an hour in the oven before serving. -
California Farm Honey Roasted Lamb Ribs California Farm Honey Roasted Lamb Ribs
Tender, lean fingerfood, hot for dinner or cold as party appetizers. -
Marmalade Glazed Pork Ribs Marmalade Glazed Pork Ribs
My friend taught me this recipe in my school days.At that time, I was taught to use 1 part soy sauce to 1 part marmalade, but now I use our family's golden ratio of 1:2.It's a perfect balance of flavors; the sweetness of marmalade is not too overpowering, and the soy sauce isn't too salty.Just grill and simmer. It's so easy. Recipe by Mugitarou
-
California Farm Kim Chi Pork Eggrolls California Farm Kim Chi Pork Eggrolls
Stirfried fresh cabbage, pork, and carrots are traditional ingredients in fillipino and indonesian eggrolls. Sauerkraut cabbage or kim chi instead of cabbage taste great too, heated as luncheon, cold as snacks, dipped in a delicious black garlic or palm sugar lime juice sweet and sour dipping sauce. Here is the recipe for a special appetizer. -
California Farm Lemon Pork Tenderloin California Farm Lemon Pork Tenderloin
Tender fish and meats, like petrale sole and pork tenderloin, absorb citrus juices well and retain the fresh fruit flavors when being broiled. Oranges, grapefruits, limes, lemons all work well. -
California Farm Chinese Pork Tenderloin California Farm Chinese Pork Tenderloin
This delicious and simple dish is served warm, sliced over fried rice. A few slices are saved frozen to add color and flavor to wonton soup.
More Recipes
https://cookpad.wasmer.app/us/recipes/23870741
Comments