Korean‑Japanese Fusion Kimchi‑Teriyaki Ribs

Ingredients

• 1.5 pounds Pork baby back ribs
• 1/2 cup Kimchi, chopped
• 1/4 cup Soy sauce (gluten‑free if needed)
• 2 tablespoons Mirin (or dry sherry)
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 tablespoon Olive oil
• 1/2 teaspoon Red pepper flakes(optional)
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Salt

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Pat the ribs dry, then season with salt and black pepper.

2. 2

   In a bowl, combine kimchi, soy sauce, mirin, minced garlic, grated ginger, olive oil, and optional red pepper flakes; stir to form a thick marinade.

3. 3

   Place the ribs in a large resealable bag or shallow dish, pour the kimchi‑teriyaki marinade over them, and massage it into the meat; refrigerate for at least 30 minutes (you can use the 45‑minute prep time for this quick marinate).

4. 4

   Arrange the marinated ribs on a rimmed baking sheet, cover tightly with foil, and roast for 90 minutes.

5. 5

   Remove the foil, baste the ribs with any remaining pan juices, and continue roasting uncovered for an additional 15 minutes, or until the meat is tender and the sauce has caramelized.

6. 6

   Let the ribs rest for 5 minutes before cutting between the bones; serve hot.