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GOCHUJANG BEEF RIBS WITH KOREAN GARLIC BREAD

Talk about extraordinary... This is a great example of East meets West for the ultimate spicy comfort dish. All of those sweet sticky and firey hot flavours of Korea with the great British beef rib... count me in! And of course- don't forget that garlic bread.
Author jacksmeatshack

Ingredients

For the ribs

  • 1 rack of Beef ribs
  • 3 tbsp sriracha
  • Asian style seasoning 100ml soy sauce
  • 50 g brown sugar
  • 2 tsp minced garlic
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 3 tbsp rice vinegar 50ml water
  • 1 tbsp cornstarch

For the garlic bread

  • 1 large head of garlic Salt and pepper
  • Olive oil
  • 1 baguette
  • 100 g butter
  • 1 tbsp Gochujang
  • 1/2 tbsp dried parsley
  • Sesame seeds spring onions, red chillis to garnish

Instructions

  1. Preheat the grill to 135°C
  2. Cut the top off of the garlic, drizzle some olive oil and season well. Wrap in foil and roast for 40 minutes then remove and save for later.
  3. Prepare the sticky marinade by mixing together the water and the cornstarch and until combined. Place all of the other ingredients into a saucepan over a medium heat then add the cornstarch and mix well. Continue to stir until you have a smooth sticky marinade then remove from the heat and allow to cool. Set aside until ready to use.
  4. Trim off any unwanted silverskin or loose ends from the ribs.
  5. Cover the ribs with sriracha which will act as a binder then coat evenly all over with your seasoning.
  6. Place the ribs into the grill and close the lid.
  7. Check the internal temperature of the ribs sporadically until they reach 90°c then glaze all over with the sticky marinade. Place the ribs back into the grill and close the lid for approximately 10 minutes and/or the internal temperature reaches 93°c.
  8. Remove from the heat and allow to rest whilst you prepare the garlic bread.
  9. Raise the grill temperature to 200°c.
  10. In a bowl, squeeze the roasted smoked garlic out of its shell. Add the butter, gochujang, dried parsley and mix well.
  11. Slice open the baguette and spread on the butter on each side.
  12. Place onto the grill and close the lid for approximately 10 minutes.
  13. Remove from the grill straight on to a sharing board with the ribs and garnish with chopped spring onions, red chillis and a sprinkle of sesame seeds.