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:
Korean Bbq: Master Your Grill in Seven Sauces [A Cookbook]
This was the last cook from this book:
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:
Lucullus Lucullus Sambal Oelek 200 g(Pack of 1)
The Ko-Rican sauce was made by mixing sweet paprika, oregano, chilli powder, curry powder, vinegar, lots of minced garlic and rapeseed oil.
The two sauces are combined together along with black pepper. Look at the colour of this!
The Meat:
Two racks of baby back ribs from Turner and George – 2x450g for £6. Bargain!
I pulled the membrane off the back of the ribs then spooned the sauce over the top.
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.
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.
I opened them up. They smelt so good, really, really good in fact!
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!
Spare sauce was spooned over the 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.
Time to Eat:
It really smelt fantastic, I couldn’t wait to eat the 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:
Korean Bbq: Master Your Grill in Seven Sauces [A Cookbook]
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