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Korean-Style Baby Back Ribs Recipe

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This recipe for Korean-Style Baby Back Ribs, by , is from The Palen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peg Palen
Added: Sunday, September 30, 2007


1 1/4 c. sugar
1 c. soy sauce
c. packed golden brown sugar
c. oriental sesame oil
c. hot chili sauce (such as sambal oelek or sriracha)
4 green onions, chopped
6 garlic cloves, chopped
1 T. minced peeled fresh ginger
1 c. plus 1 T. water
1 T. cornstarch
2 large racks meaty baby back pork ribs (about 2lbs. each)

Whisk first 8 ingredients and 1c.water in large saucepan until
well blended. Whisk cornstarch and 1T.water in small bowl.
Add to mixture in saucepan. Bring to boil over high heat,
whisking constantly. Boil until mixture thickens, whisking
occasionally, about 1 minute. Remove sauce from heat.
(Can be made 1 day ahead, Cover and refrigerate).

Preheat oven to 350 degrees. Line pan with foil. Place large
metal rack in pan. Wipe rib racks with damp cloth; place on
metal rack. Brush each rib rack with 6 T. sauce. Cover with
foil; bake 1 hour. Uncover; baste with more sauce and bake
uncovered until ribs are glazed and meat is tender, about 30
minutes longer. (I slow cook the ribs, it takes more cooking
time, but the ribs come out so tender the meat falls off the

Meanwhile, rewarm remaining sauce over medium heat. Cut
pork between ribs. Pour remaining sauce over ribs and




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