Ingredients 2 ½ lbs Pork Back Ribs 1 (1/2-inch) Piece Ginger Root, minced 1 Small Garlic Clove, finely chopped ½ Cup Chili Paste (Korean) ¼ Cup Korean Malt Syrup (mool yut)/(Substitute with Honey) ¼ Sugar 1 Tbsp Soy Sauce 1 ½ Tbsp Sesame Oil ½ tsp Black Pepper Method Separate the ribs by cutting meat between the bones. Place in a large bowl. Combine ginger, garlic, chili paste, malt syrup (or honey), sugar, soy sauce, sesame oil, and black pepper in a large bowl. Rub marinate generously over the meat. Cover and refrigerate overnight. Preheat oven to 350˚F. Place the spare ribs on a large roasting tray and reserve the marinate sauce. Boil the marinate sauce and let simmer for about 5 minutes, or until the sauce has thicken slightly. Roast the ribs for about 30 minutes and baste the meat with marinate sauce. Continue to roast for about 15 minutes. Serve warm. Serves 5 to 6 |