Koreans love to barbecue, says Mapo Restaurant owner and 2012 SA Chef of the Year Chung Jae Lee, and he promises that this dish from his new Korean Cookbook: A Twist on the Traditional will be a winner with your meat-eating mates.
Serves 4
Ingredients
3 kg Pork Back Ribs
½ cup soju
½ cup water
1 x lemon
6 x bamboo leaves
6 x bay leaves
1 tbspn whole pepper
3 tbspns Korean or Jap soy sauce
BBQ sauce
Olive oil
“Homemade” BBQ Sauce
1 x brown onion
1 x small can red plums
2 cups tomato sauce
½ cup white wine vinegar
½ cup mustard sauce
4 tbspn worchestishire sauce
2 tbspn garlic powder
1 cup sugar syrup
1 tbspn chilli powder
1 splash tobasco sauce
2 tbspn ABC caramel sauce
Method
Heat oven to 100 degrees. Juice the lemon and mix together with the soju and water .
On a baking tray place 3 x bamboo leaves now lay the ribs on top, pour over the lemon, soju and water mix add the bay leaves, whole pepper and soy sauce then place the remaining 3 bamboo leaves on top. Cover with foil and slowly cook for 1 and ½ hours.
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While the ribs are in the oven , in a food processor add the onion and red plums and when in the form of a paste add the remaining BBQ sauce ingredients and blend together until well combined. Place in a container and put in the fridge.
Heat the BBQ (preferably charcoal). Remove the ribs from the oven and before putting on the BBQ dip into the homemade BBQ sauce and cook for a further 5 minutes to get that charcoal flavour.
Korean Cookbook: A Twist on the Traditional, by Chung Jae Lee, is published by New Holland, $34.95
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