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Cheese Baby Back Ribs 치즈등갈비


  • Author: Seonkyoung Longest
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 mins
  • Yield: 4 1x

Description

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Scale

Ingredients

For the Ribs

  • 1 Rack of baby back ribs (about 3lb.)
  • 7 Cups cold water
  • 10 Cloves garlic, crushed or 1 bulb of garlic cut into halves
  • 2 to 3Slices of fresh ginger (Oreo cookie size)
  • 1/2 Yellow or white onion, cut into quarter
  • 1/2 cup soju, sake(rice wine) or vodka
  • 1 Tbs. Black pepper corn
  • 2 Bay leaves
  • 4 Dried Thai chili, crushed or 1 Tbs. red pepper flakes
  • 3 Tbs. Soy sauce
  • 3 Tbs. Sugar

For the Sauce

  • 3 Tbs. Gochujang, Korean red pepper paste
  • 2 Tbs. Soy sauce
  • 2 Tbs. Mirin
  • 3 Tbs. Honey
  • 3 Tbs. Sambal, chili garlic sauce
  • 5 Cloves garlic
  • 2 Tbs. Korean sweet plum sauce, apricot preserve or apple jelly
  • 1/4 tsp. Black pepper

For the Cheese Mixture

  • 2 Cups Mozzarella Cheese
  • 3 Tbs. Sour cream, creama, heavy cream, cream cheese or milk

Instructions

  1. Cut baby back ribs into single pieces
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  2. In a large pot, combine all ingredients for ribs and stir gently so everything will mix into water. Make sure ribs are covered with seasoned water.
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.24.26-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.24.36-PM.png”][/url]
  3. Cover with a lid and bring it to boil over high heat. When it starts boiling reduce heat to medium and cook ribs for 1 hour 30 minutes. Stir once about half way though cooking time so they will cook evenly.
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.24.43-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.26.03-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.24.54-PM.png”][/url]
  4. Mean while, let’s make spicy sauce and prepare cheese mixture!
    In a blender, food processor or using a hand blender, blend all ingredients for sauce until very smooth. Cover and keep it in a refrigerator until ready to use.
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.26.19-PM.png”][/url]
  5. In a mixing bowl, add cheese and cream; mix well, Cover and keep it in a refrigerator until ready to use.
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.27.13-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.27.26-PM.png”][/url]
  6. Turn off heat and carefully take ribs out from pot to a plate. Be gentle to handling soft ribs. Place ribs in a refrigerator for 20 minutes so meat will cool and firm up before grill.
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.26.29-PM.png”][/url]
  7. Heat your grill over medium heat; and place ribs on grill. (If you can’t grill, you can use broiler or just cook it on a stove. Please see note for the directions of broiler) Keep brushing spicy sauce we made earlier, and flip over as many times as you need to until sauce has only about 1 Tbs. left. It will look shiny and nicely chard. Remove from grill.
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.26.38-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.26.43-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.26.50-PM.png”] [/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.26.55-PM.png”][/url]
  8. In a large cast iron skillet, spread cheese mixture around edge, like a ring. Place grilled ribs in middle carefully. Heat cast iron skillet over medium high heat; when cheese melted completely and you can hear sizzling sound, it’s ready to serve!
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.27.43-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.27.57-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.28.03-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.28.09-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.28.17-PM.png”][/url]
    Serve immediately and enjoy!
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-16-at-4.28.29-PM.png”][/url]

Notes

1. Stove
Stove Heat a large skillet over high heat and add cooled ribs and pour sauce. Cook about 10 minutes over medium-high heat until meat has a nice caramelization and liquid reduced as sticky glaze on ribs.

2. Broil
Prepare a baking sheet with aluminum foil. Heat a broiler and place an oven rack a few inches below heating element. Place cooled ribs on a prepared baking sheet, brush with sauce and broil ribs about 2 minutes. Flip over ribs and brush with more sauce and broil for 2 minutes. Repeat 3 to 4 times or until you are satisfied with the caramelization and chard.