Fatso Grilled Pork Ribs Korean Style

Fatso Grilled Pork Ribs:
Daeji Galbi is Korea's finest grilled pork ribs that are succulent in taste as well as appealing to the eyes. Daeji galbi is much close to barbecued, L.A. style, galbi ribs which are crisply grilled to perfection with its tenderloins and bones still attached. However, daeji galbi tends to be quite spicy in taste as kochujang is added to the base of this marinade sauce.
To compliment this meal, most restaurants serve a wonderful variety of traditional side courses consisting of mostly vegetables in various sauces, marinades and broths. A traditional side dish called kimchi and daikon (radish) kimchi is usually served while eating this meal. Daeji galbi is usually cooked at tables by waiter or waitress who wander from grill to grill, turning the meat over and letting you when the meat is ready.
Korean 101: "Dae-ji" means pork in Korean and "galbi" is the word for "ribs" .∙. "pork ribs ".

Recipe Ingredients:
5 pounds pork back ribs
1 (1-inch) piece ginger root, minced
2 onions (pureed)
4 tablespoons minced garlic
1 cup kochujang
4 tbsp sugar
2 tbsp soy sauce
3 tablespoons sesame oil
1 tsp black pepper

Cooking Directions:
If ribs are not separated, separate by cutting meat between the bones. Place in large bowl.
Puree onions in a blender as it is easier to marinade and spread on ribs
Combine all ingredients except pork ribs in large bowl.
Once ingredients are all mixed consistently, rub marinade generously over meat.
Cover and refrigerate 5 hours or preferably overnight.
Grill ribs over medium-high heat until done, about 8-10 minutes per side.
If cooked in an oven, preheat to 350 degrees. Spray cooking spray onto a baking sheet and place the ribs on it. Cook for 1 hour and 45 minutes or until the meat is so soft it just falls off with a fork.


Korean Chili Pepper Paste:
Kochujang is a popular Korean condiment (chili pepper paste) made from glutinous rice powder mixed with both powdered, fermented soybeans and red peppers. It is used in various Korean stews & soups and also used to marinade meat. It can also be eaten as a dip when eating vegetables, similar to the way dwenjang is used as a dipping sauce. Lastly, having kochujang alone can get quite hot & spicy in taste and also, thick in composition.
Kochujang is usually purchased in jars already prepared at Asian Suprmarkets, and is an essential staple of the Korean kitchen. By adding a few more ingredients to the already prepared paste, a more tasty sauce can be served as a dip or dressing.