Ko-Rican Style Ribs

114/18: Ko-Rican Style Ribs

114/18 – Ko-Rican Style Ribs:

I had some ribs in the freezer which I wanted to cook and spotted Slow Grilled Ko-Rican Style Ribs. Korean, Ribs, Korean + Ribs! It had to be cooked!

This recipe is from Korean BBQ by Chef Bill Kim and is available from Amazon. Click the link below to buy the book:

Price: £14.00
Was: £22.50

 

This was the last cook from this book:

080/18: Korean Spiced Chicken Thighs

The Prep:

I lit the Kamado Joe Big Joe. The target cook temperature was 300F to 325F so I filled the firebox with Oxford Charcoal Oak Lumpwood and lit a single flamer at the front half of the firebowl then left it to warm up whilst I made the two sauces for this dish: Lemongrass Chilli Sauce and Ko-Rican Sauce.

The Lemongrass Chilli Sauce was made by mixing minced garlic, minced ginger, minced lemongrass, sweet chilli sauce, sambal oelek and toasted seasame oil. I got the sambal oelek from Amazon:

The Ko-Rican sauce was made by mixing sweet paprika, oregano, chilli powder, curry powder, vinegar, lots of minced garlic and rapeseed oil.

Ko-Rican Style Ribs

The two sauces are combined together along with black pepper. Look at the colour of this!

Ko-Rican Style Ribs

The Meat:

Two racks of baby back ribs from Turner and George – 2x450g for £6. Bargain!

Ko-Rican Style Ribs

I pulled the membrane off the back of the ribs then spooned the sauce over the top.

Ko-Rican Style Ribs

Each rack was placed onto a sheet of foil wrapped then another sheet of foil wrapped on top before being placed on the Kamado Joe Big Joe.

Ko-Rican Style Ribs

Two hours later (yep, just two hours!) they looked pretty much the same! I took them off and left them to rest for ten minutes and opened up the top and bottom vents of the KJ to crank the temperature up for a quick blast of direct heat.

Ko-Rican Style Ribs

I opened them up. They smelt so good, really, really good in fact!

Ko-Rican Style Ribs

After a ten minute rest I had seared the ribs quickly over a high heat, just 2 minutes a side. This was quite hard as the ribs were falling apart when I touched them! Any spare bits that fell off got eaten pretty quickly!

Ko-Rican Style Ribs

Spare sauce was spooned over the ribs.

Ko-Rican Style Ribs

Time to Serve:

Bit of a random salad on the side to use up some bits in the fridge and served with the ribs.

Ko-Rican Style Ribs

Time to Eat:

It really smelt fantastic, I couldn’t wait to eat the ribs!

Ko-Rican Style Ribs

SUMMARY:

Oh my goodness. The taste of these ribs was incredible, I couldn’t eat enough of them! The rib meat was incredibly soft and so juicy as well. Not a traditional BBQ method for cooking the ribs as there is minimal exposure to smoke but my goodness I wouldn’t change a thing. I like to eat ribs but dedicating 5 hours to cook them isn’t always easy. Knowing I can cook these in 2 hours and they are the best tasting ribs I have ever had means they will get cooked more often!

The Kamado Joe was solid again, didn’t have to touch it once it hit 300F. What a great bit of kit!

Cook Difficulty: 2/5 
Cook Duration: Quick: 2/5
Cook Equipment: Kamado Joe Big Joe
Cook Method: Indirect and Direct
Charcoal: Oxford Charcoal Oak
Smoking Wood: N/A
Cook temperature: 300F to 325F
Cook time: 2 hours plus 10 minute rest
Internal temperature: N/A
Notes: 1: Probably cook more ribs!

This recipe is from Korean BBQ by Chef Bill Kim and is available from Amazon. Click the link below to buy the book:

Price: £14.00
Was: £22.50

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