korean bbq ribs

I finally found a frozen meat shop that sells korean ribs. It is located on Kimberly Road in TST. The street is a mini Korean town.

Per pound marinade for bbq ribs. I like the idea of per pound because you can cook more or less. I usually cook about 3 to 6 pounds of ribs so you can invite people over to eat.

Marinade

3 tablespoon of fish sauce 

(soya sauce if you are not okay with it since some people are allergic to fish, 

 my Clem is the opposite as she is allergic to wheat and to soya)
1 tablespoon of rice wine
1/8 cup of apple juice

1 tablespoon of agava
2 tablespoon of brown sugar
1/4 tablespoon of salt

1 bunch of spring onions (chopped into fine rounds)

3 tablespoons of ginger (freshly grounded or puree)

3 tablespoons of garlic (usually 3 to 4 gloves, chopped or puree)

2 tablespoons kiwi fruit (freshly puree)

Directions:

01 Puree the ingredients that needed to be puree, chopped up ginger, garlic and kiwi fruit and puree.

02 Put the puree mixture into a mixing box. I prefer to use a box when it comes to storing these marinaded ribs. 

03 Add the rest of the ingredients to the puree mixture and mix. You can taste to know if you like it sweeter or saltier. It is really up to you a this point.

04 Rinse the meat and pat them dry and marinade them. Keep them in the marinade for 2 days. 

05 I do not have grill and I wished I did. But you can pan fried these babies. Don't have to add any oils cause the ribs are pretty much with fat in-between and the fat will melt into the pan.

06 Pan fried them until they turned are dark and slightly burnt, but don't over do them cause then they will look dried up. 

Note: Why kiwi fruit? Kiwi is a natural meat tenderizer and if don't like your meat to be too soft marinade for a day. But I always like to marinade anything for 2 days as the marinade seeps into the meat and more flavorful. If you don't have kiwi you can use apple.