The recipe of the month this month is "Baby Back Ribs Korean Style". I found this recipe several years ago in a magazine and it's become a family favorite. The sauce is light and the cooking directions are uncomplicated.
- 1 ½ cup sugar
- 1 cup soy sauce (I like mushroom soy)
- ½ cup brown sugar
- ¼ cup sesame oil
- 2 tablespoons chili sauce (from an Asian grocery)
- 4 green onions chopped
- 6 cloves garlic minced
- 1 tablespoon ginger minced
- 1 cup water
- 1 tablespoon corn starch mixed with 1 tablespoon water
Place all sauce ingredients in a pan. Bring to a boil stirring constantly until it thickens. Remove from heat.
- 2 long racks of ribs; about 4 lbs
Line a sheet pan with foil, then put in a metal rack (like a cooling rack). Place ribs on rack and brush both sides liberally with sauce. Cover with foil and seal around the edges. Bake at 350º for 1 hour. Uncover and brush ribs again with sauce. Bake uncovered another 30 minutes. Remove from oven, cover ribs with foil and rest for 10 to 15 minutes. Cut between each rib and place on a serving dish.
Bring the extra sauce to a boil. Remove from heat and pour into a serving bowl. Serve sauce on the side.