Korean-style Baby Back Ribs and Korean Fried Cauliflower

I wanted to crank up the Big Green Egg and make some ribs, but I wanted something different. Not enough time for smoking, so the idea of Korean BBQ sparked into my mind. Now, I had only a rack of pork baby back ribs, and Korean BBQ is normally beef, but when have I ever cared about the convention? And to go along with these rich, spicy ribs, I whipped another Korean-ish dish with some lightly battered fried cauliflower.

Korean-style Baby Back Ribs and Korean Fried Cauliflower

Ingredients

    For the Ribs
  • 1 rack pork baby back ribs
  • 1 Asian pear
  • 1 TBSP rice wine vinegar
  • ¼ cup ponzu
  • 3 TBSP light brown sugar
  • 2 TBSP sesame oil
  • ½ yellow onion, minced
  • 2 clove garlic, minced
  • ¼ tsp black pepper
  • 1 TBSP sesame seeds
  • Sriracha, to taste
    For Korean Fried Cauliflower
  • 1 head cauliflower, cut into smaller pieces
  • 4 cups frying oil
  • ½ cup hot chili garlic sauce
  • ¼ cup soy sauce
  • 3 TBSP rice wine vinegar
  • 1 TBSP lime juice
  • 2 TBSP light brown sugar
  • 2 TBSP honey
  • 1½ tsp ginger, minced
  • ½ cup cornstarch
  • ½ cup Griz Light Lager
  • 1 egg, whipped

Instructions

    For the Ribs
  1. Grate the pear and mix with the rice wine vinegar
  2. Make cross-cut slits on the ribs
  3. Rub the ribs with the rice wine vinegar and pear mixture
  4. Let the ribs marinate for 30 minutes while you mix the other marinade ingredients
  5. Mix together the ponzu, sugar, sesame oil, Sriracha, onion, and garlic
  6. Put the ribs in the marinade and place in the refrigerator overnight (or at least 4 hours)
  7. Remove ribs from the refrigerator and save the marinade
  8. In a blender, puree the marinade mixture
  9. Preheat the Big Green Egg to 400°F
  10. Place the ribs rib side down on the grate until internal temperature of 185°F
  11. Turn the ribs, pour pureed marinade over the meat and cook until internal temperature of 195°F
  12. Take the ribs off the egg and let rest for 10 minutes
  13. Sprinkle black pepper, sesame seeds, and green onions
    For Korean Fried Cauliflower
  1. Whisk together the soy sauce, rice wine vinegar, lime juice, light brown sugar, honey, and ginger
  2. Set aside
  3. In another bowl, mix together the cornstarch, Griz Light Lager, and egg
  4. Heat frying oil in a large pot over medium-high heat
  5. Fully coat each piece of cauliflower by tossing them in the batter with tongs
  6. Allow excess batter to drain then add to hot oil
  7. Repeat with enough spices to fill the pot without overcrowding
  8. Fry cauliflower for 5-6 minutes until they start turning golden brown
  9. Toss cauliflower in the sauce
  10. Garnish with sliced green onion, sesame seeds, and lime wedges

The start of all good things
The start of all good things
Ribs rubbed down with pear and rice wine vinegar
Ribs rubbed down with pear and rice wine vinegar
Drenched in the marinade
Drenched in the marinade
Griz Light Lager and some cauliflower...odd combo
Griz Light Lager and some cauliflower…odd combo
Kind of sexy, huh?
Kind of sexy, huh?
Nearing the end of BBQing
Nearing the end of BBQing
Korean-style Baby Back Ribs and Korean Fried Cauliflower
Korean-style Baby Back Ribs and Korean Fried Cauliflower

Thoughts?