Gluten-Free Korean Kalbi Ribs

I enjoy Korean BBQ, unfortunately being a wheatless wanderer has made this food a no no. Every dish is smothered in soy sauce or thickened with flour. A couple of friends came over on Sunday for dinner and I thought I would strut my kitchen moves with this amazing recipe. What ensued next is some of the best ribs I’ve ever made, a real crowd stopped for anyone looking to throw a dinner party..

Ingredients:

  • 3 racks of ribs
  • ½ a cup of soy sauce divided
  • 3 green onions
  • ½ grated white onion
  • 4 teaspoons sesame seed oil divided
  • 2 tablespoons of honey
  • 1 teaspoon ginger
  • 3 cloves of garlic
  • ¼ cup of brown sugar
  • 2 tablespoons of white vinegar

The Creations of Korean Kalbi Ribs:

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  1. A couple of hours before the meal mix ¼ cup of soy sauce, 2 teaspoons of sesame seed oil and 1 clove of garlic. Pour over the rib and marinate them for 2-3 hours.
  2. Preheat the oven to 375 degrees
  3. Generously season the meat on both sides.
  4. Wrap ribs in tinfoil and bake in the oven for 90 minutes.
  5. Combine the remaining ingredients together, except for the green onions, for the sauce.
  6. After the 90 minutes have elapsed, pull the ribs out of the oven. Carefully open the tinfoil (make sure to stand back so the steam does not burn you). Spread ¾ of the sauce over the ribs.
  7. Turn the oven to hi-broil. With the foil still open return to oven for 5 minutes, or until the top of the ribs are caramelized.
  8. Cut green onions.
  9. Pull out of the oven and pour the rest of the sauce over the ribs.
  10. Cut the ribs into pieces and sprinkle with green onions.
  11. Serve and enjoy!

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