Korean SpareRibs

Tomorrow our youngest grand daughter will come to spend a few days with us. When I asked her what would she feel like to eat, she said “sweet and salty ribs (pork) and Korean spareribs”. So I am making them for her.
When she says “Wa, jump!”, I say “How high?”.


  1. 2 lbs beef short ribs
  2. 1/2 cup Mirin
  3. 1 Tbsp sugar
  4. Seasoning:
  5. 1/4 cup soy sauce
  6. 1/4 cup Mirin
  7. 1 Tbsp sugar
  8. 1 Tbsp sesame oil
  9. 1 Tbsp garlic, minced
  10. 2 sprigs green onion, finely chopped
  11. Some black pepper


  1. With a damp paper towel, clean the ribs to get rid of bone debris. Put in a mixing bowl. Add 1/2 cup Mirin and 1 Tbsp of sugar. Mix well. Set aside for 1 hour in cool place preferably (not in the fridge).

  2. After 1 hour, drain ribs.

  3. In a mixing bowl, put all ingredients for sauce, incorporate well. Put ribs in, mix well. Let rest for 30 minutes. Put in container and put in refrigerator until ready to BBQ. Ribs can be seasoned for 24 hours before cooking. You can BBQ them all and keep leftover in the fridge for 2 to 3 days. After that, microwave and enjoy.

  4. Of course, the taste wouldn’t be the same as off the grill, but it would still be a quick and tasty meal…with rice, of course…and maybe some kimchi ?.

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