We’ve all heard that the Texans love a good barbecue. But according to chef Chung Jae Lee Korean’s love a good barbecue, too. Here’s a recipe that Lee said will sure to impress meat-eating mates.
½ cup soju
½ cup water
3 kilograms pork back ribs
6 bamboo leaves
6 bay leaves
1 tablespoon whole pepper
3 tablespoons Korean or Japanese soy sauce
Homemade BBQ sauce (see below for recipe)
HOMEMADE BBQ SAUCE
1 brown onion, roughly chopped
1 small tin canned red plums
2 cups tomato sauce
½ cup white wine vinegar
½ cup mustard sauce
4 tablespoons worcestershire sauce
2 tablespoons garlic powder
1 cup sugar syrup
1 tablespoon chilli powder
Tabasco sauce to taste
2 tablespoon sweet soy (preferably ABC branded)
Preheat oven to 100°C. Juice the lemon and mix together with the soju and water.
On a baking tray, place 3 bamboo leaves and lay the ribs on top. Pour over the lemon, soju and water mix, add the bay leaves, whole pepper and soy sauce. Place the remaining 3 bamboo leaves over the ribs.
Cover with foil and slowly cook for 1½ hours.
While the ribs are in the oven, in a food processor add the roughly chopped onion and red plums until it forms a paste. Add the remaining BBQ sauce ingredients and blend together until well combined. Place in a container and put in the fridge.
Heat the BBQ, preferably charcoal.
Remove the ribs from the oven. Baste the ribs with the BBQ sauce, and cook the ribs for a further 5 minutes on the BBQ to get that charcoal flavour.