I only have one Asian expert in my house and Future Mister Busy Bee was very impressed and nostalgic for his time in Korea after eating these Ribs.
Korean BBQ Pork Sauce
1 Cup Hoisin Sauce
1/4-1/2 cup Chilli-Garlic Sauce*
2 1/2 Tablespoons Apple Cider Vinegar
2 Tablespoons Honey
2 Tablespoons Soy Sauce
2 Tablespoons Mirin or brown sugar
1 Tablespoons Sesame Seed Oil
4 Cloves mined Garlic
1 Tablespoon minced Ginger
Chinese Five Spice
In a medium sized bowl combine all the listed ingredients. Mix well and allow to sit for about 20 minutes for the flavors to blend.
To Bake Ribs:
Line a deep baking pan with tin foil.
Preheat oven to 300°F.
Using a sharp knife and a butter knife carefully remove the membrane from the back side of the ribs, unless your butcher was kind enough to already removed it for you.
Season the ribs with salt pepper, and if desired Chinese Five Spice. Don't be afraid to go a little heavy handed on the Chinese Five Spice.
Baste the ribs with the prepared BBQ sauce. Bake in preheated oven for about 1 hour.
Remove from oven and baste again with BBQ sauce. Return to oven and continue to bake for 30-50 minutes.
Remove the ribs from the deep pan, and line another baking sheet with foil. Place the ribs on the new pan and broil for about 10 minutes. Let stand 5 minutes before serving.
You can also finish the ribs on a grill.
* If you are a baby like I am when it comes to spicy food, use even less of the chili garlic sauce. I did just shy of 1/4 cup in my last batch and was still a bit overcome. Husband to be thought it rocked though.
Future Husband also preferred these to my Snowed in all day Ribs. Pretty pleased with myself, can't lie. Plus since my slow cooker died this week, in a tragic accident no less, we needed a new rib recipe STAT!