Ingredients with Measurements:
- 2 lbs pork ribs
- 1 cup Maesil-Cheong (Korean plum syrup)
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 1/4 cup water
Special equipment needed:
- Oven
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the Maesil-Cheong, soy sauce, rice wine, brown sugar, garlic, ginger, sesame oil, black pepper, and water. Mix well.
3. Place the ribs in a baking dish and pour the marinade over them, making sure they are fully coated.
4. Cover the baking dish with aluminum foil and bake for 1 hour.
5. Remove the foil and bake for an additional 30 minutes, or until the ribs are fully cooked and tender.
6. Remove the ribs from the oven and let them rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken wings.
- Maesil-Cheong can be substituted with plum jam or honey.
Variations:
- Add chopped green onions or cilantro to the marinade for extra flavor.
- Use a slow cooker instead of an oven for a more tender result.
Tips and tricks:
- Marinate the ribs overnight for a more intense flavor.
- Baste the ribs with the marinade every 30 minutes for a more even coating.
Storage instructions:
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ribs in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the ribs on a platter with a garnish of sliced green onions or sesame seeds.
Garnishes:
Sliced green onions, sesame seeds
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Stir-fried vegetables
- Bean sprout salad
- Korean potato salad
Troubleshooting advice:
- If the ribs are not fully cooked after 1 hour and 30 minutes, cover them with foil and bake for an additional 15-20 minutes.
- If the marinade is too thick, add more water to thin it out.
Food safety advice:
- Make sure the ribs are fully cooked before serving.
- Store leftover ribs in the refrigerator and consume within 3 days.
Food history:
Maesil-Cheong is a traditional Korean plum syrup that is commonly used in marinades and sauces.
Flavor profiles:
Sweet, savory, tangy
Serving suggestions:
Serve the ribs as a main dish for dinner or as an appetizer for a party.
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Region: Korean