October, 2021 What's in the kitchen now?

NormM wrote:I found some Kalbi in the freezer and it got grilled.  The hot dog was incase we ate all the ribs and were still hungry.  There were leftover kalbi.

Norm, I'm wondering how to cook that ribs, I tried once and they turned out tough

bethk wrote:Tonight (finally) was the baked spaghetti squash with marinara (mine is half/half with butter and s&p).  I had some leaf lettuce so I made Grandma's 'everyday' salad with a dressing of sour cream and vinegar syrup, with the addition of some slivered onion.

Imelda HL wrote:

NormM wrote:I found some Kalbi in the freezer and it got grilled.  The hot dog was incase we ate all the ribs and were still hungry.  There were leftover kalbi.

Norm, I'm wondering how to cook that ribs, I tried once and they turned out tough    

NormM wrote:

Imelda HL wrote:

NormM wrote:I found some Kalbi in the freezer and it got grilled.  The hot dog was incase we ate all the ribs and were still hungry.  There were leftover kalbi.

Norm, I'm wondering how to cook that ribs, I tried once and they turned out tough    

Hi Imelda.  If you are talking about slab ribs, I use the following method.  The ribs in the picture above was grilled over hot coals for about 7-10 minutes per side.  The Korean marinade helps tenderize them but they will not be as tender as slab ribs cooked like below.

When I smoke them, I first put a BBQ rub on them and cook as close to 250 degrees for two hours.  Every 15 or 20 minutes I moisten them with apple juice.  I also have a container of water near the fire so there will be some steam in the cooking chamber.  After two hours, I take them out, brush them with a mix of melted butter and honey.  Then I wrap them tightly in heavy duty foil and put them back in the smoker for one or two more hours, depending whether they are spare ribs or baby back.  Baby back ribs can cook faster but if you want them to be falling off the bone, cook them for two hours.  Finally I take them out of the foil and brush them with BBQ sauce and put back in the smoker for just as long as it takes to set the sauce.  Just brush on as much sauce to moisten the ribs.  I never just pour it on.  If you want, after the ribs get wrapped, you can move them to the oven in the kitchen.  They don't need any more smoke. If you don't have a smoker, a bbq grill will work. Put the charcoal on one side of the grill and ribs on the other side so the heat from the charcoal in not directly under the ribs.  You will need to add more charcoal during the cook.  When I used a Weber, I got a special grate that had hinges on the side so they could be lifted up to add more charcoal.