Saturday, March 14, 2009

Hawaiian-style Kalbi

Hawaiian-style Kalbi
From Saveur

Prep time: 5 minutes
Marinating time: 1 hour on counter or 24 hours in fridge
Cooking time: 40 minutes

Serves: 2-4 (depending on your appetites and what you serve it with)


1 ¼ cup light brown sugar
1 cup soy sauce (quite salty, so you might want to reduce the amount)
¼ cup water
¼ tsp crushed red chili flakes
4 cloves garlic, finely chopped
1 (2” piece) peeled fresh ginger, finely chopped

3 lb/1.3 kg pork baby back ribs, (the recipe calls for pork, but beef ribs would work, but given the thickness, might need longer, slower cooking with reduced temperature and only really hot oven for the last 15 minutes or so) I used pork and cut the ribs into 3-4 rib portions…easier to store in fridge, faster to cook.

3 scallions/green onions, thinly sliced for garnish (I naturally forgot)

1. Whisk together all the ingredients for the marinade and bowl large enough for the ribs or pour into large resealable ziplock baggie. Add the ribs and toss well to coat with the sauce and marinate either on the counter for an hour or in the fridge overnight. The latter is always my preference. It gives the marinade time to really do its magic.

2. About one hour before serving, preheat the oven to broil 450°F/230°C. Line a rimmed baking sheet with foil. Add the ribs, bone side up. Roast for 20 minutes before turning. Baste with more marinade and continue to cook for 15-20 minutes. The ribs will be crispy and dark…and so delicious.

Note for beef ribs: this is just from my head, so I need to really try it out and give exact timing.
I think short ribs cut across the bone thinly…also known as Miami style would work brilliantly and only need 4-5 minutes per side under the broiler.
I would try larger, meaty beef ribs similar to pork, but with the oven set at 400°F/200°C for 30 minutes, turn the ribs, baste and continue for another 20 minutes. Raise the temperature to 450°F/230°C for the last 10 minutes – only if the ribs need more crisping.

3. In the meantime, using a medium saucepan over medium heat, bring the marinade to a simmer and cook for 20 minutes or until thick and syrupy.

4. Brush the ribs with the marinade occasionally, once they’ve been turned meaty side up.

Place the ribs on a serving platter and sprinkle with sliced scallions.

Because the meat is so flavorful, simple steamed rice and stir fried greens would be fantastic as sides.

1 comment:

Melanie said...

I make this too--with a bit of tomato added--totally delicious!!