I’ve been waiting for spring to come to the prairies but I just don’t think it’s gonna happen in April. Maybe May or possible June. We’ve had a shitty winter with record snow fall. This is the winter that never seems to end. I usually manage to get out and BBQ a few times in winter but it never really happened this time around. Another reason that I didn’t BBQ much this winter is that our BBQ had started to show it’s age. We bought a new grill and it’s freaking awesome. More on that in another post.
Julianne and I went to Life is Good Korean BBQ for dinner last week and it inspired me to make some food with Korean flavours at home. Since there was a brand new grill on the deck I decided to make Korean BBQ’d ribs and bi bim bap.
I picked up some really nice looking beef ribs from Butcher Boy Meats in the Cathedral area. That should have been plenty of meat but I was unsure so I picked up a pack of pork spare ribs from Ngoy Hoa Asian Foods too. While I was at the Asian food market I also grabbed a jar of Korean barbecue sauce. I saw plenty of recipes on the Internet to make this stuff but I was lazy and this stuff tasted so good.
1 1/2 lbs Prime rib of beef ribs
1 lbs Pork spare ribs
1/2 cup Korean BBQ sauce
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp brown sugar
1 tbsp garlic powder
1 tsp Montreal steak spice
1 tsp steak salt
1/2 tsp sesame seeds
1/4 tsp chinese five spice
Pat the ribs dry with paper towel and coat them in the olive oil. Sprinkle on the brown sugar, garlic powder, Montreal steak spice, steak salt five spice and soy sauce. Coat the ribs well and leave in the refrigerator for 30 minutes to 4 hours. Pre-heat the grill to 400 degrees. My grill has 3 burners so I kept the two burners on the sides at medium heat and turned off the middle burner. I placed the beef ribs in the middle and let them cook over indirect heat. I added the pork ribs about 8 – 10 minutes after the beef ribs went on since they were smaller in size. I think I cooked the ribs for about 30 minutes in total. The pork ribs were turned a little more often than the beef ribs since they were smaller. When the ribs were almost done I coated the tops of them with the Korean BBQ sauce. After I pulled them off the grill I sprinkled the sesame seeds over them.