Spicy BBQ Ribs With Kimchi Rice
Bring bold Korean flavours to your dinner table with these sticky, tender Korean BBQ Ribs and Kimchi Fried Rice. It’s the perfect combo of sweet, spicy, and tangy, making it a must-try for anyone craving a Korean-inspired feast.
2 hr 15 mins
Capable Cooks
6
What you’ll need
INGREDIENTS
- 2 racks SunPork Fresh Foods Spare Ribs
- 4 Tbsp. gochujang
- 1 cup sugar
- ½ cup soy sauce
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. sesame oil
- 2 Tbsp. butter
- 2 Tbsp. sesame oil
- 2 cloves garlic, crushed
- 1 Tbsp. fresh ginger
- 1 green/red chilli sliced, plus extra to serve
- 2 spring onions, finely sliced
- 1 cup kimchi, drained and juice saved
- 2 cups jasmine rice, steamed
- 2 eggs, lightly beaten
- 2 Tbsp. soy sauce
- ½ cup fresh coriander leaves, plus extra to serve
- Salt and pepper, to taste
How to make it
- Pre-heat fan forced oven to 160⁰C.
- Season ribs on both sides with salt and pepper and place into the oven for 90 mins.
- Prepare Korean barbecue sauce by mixing gochujang, sugar, soy sauce, rice wine vinegar, and sesame oil and mix till smooth.
- Remove ribs from oven, brush both sides with Korean barbecue sauce, add a small knob of butter to each rack, wrap with foil and return to the oven for 30 mins.
- Remove from the oven and foil. Baste with more sauce and return to the oven for another 10-15 mins or until sticky. Then remove from oven and allow to rest.
- To make fried rice use a wok or a large fry-pan with sesame oil over med.-high heat. Sauté garlic, ginger, chilli and spring onions until softened, be careful not to burn.
- Add kimchi and cook for approx. 2 mins. Add rice and eggs, stirring to combine well.
- Remove from heat, add coriander, kimchi juice and soy sauce and mix.
- Place rice in a large serving bowl, add sliced ribs and garnish with coriander leaves and fresh chilli.
