The Fourth of July weekend is of course, the traditional time to barbecue outside, gather with some friends or family and get outside to enjoy all that summer has to offer.
While regular ribs usually are slathered in a sweet sauce full of high fructose corn syrup, these spicy ribs use a Korean marinade followed by slow cooking on the grill to produce some mouth watering tender ribs with yummy Asian twist. This one is sure to please everyone!
1 cup soy sauce
1/4 cup raw honey
1/3 cup rice vinegar
1/4 cup sesame oil
juice of 1 fresh lime
5-6 big cloves minced garlic
2-4 large green onions, chopped
1/2 to 1 tsp of red pepper flakes
5 lbs Korean-style short ribs* or any type ribs
Combine marinade ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Grill ribs over medium low heat, until browned and tender, about 5 minutes per side (if using Korean style rib cut). If using regular pork ribs, grill over indirect medium low heat, turning often, about 45 minutes to an hour.
Serve with marinated cucumber salad.
*beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces*
Marinated Cucumber Salad
This salad is a refreshingly cool and tasty way to enjoy cucumbers. Smaller locally grown cucumbers work, or try the European or Persian style cucumbers that are appearing in stores. These have a more tender skin that is fine to leave on, especially if you can find the organic cucumbers. Make ahead of time to marinate. You can make a day or so ahead and let it soak up the flavors of the marinade.
2 large cucumbers, sliced thinly, with or without skin
1 large sweet onion sliced roughly
1 clove garlic, minced
1/2 cup apple cider vinegar
2 Tbsp or so of honey
1/2 cup water
1/4 cup olive oil
handful fresh basil, chopped
sprinkle of red pepper flakes
Combine all ingredients in glass bowl, and store in fridge a few hours or overnight. Serve with ribs.
Have a safe, happy and FUN Fourth of July everyone!
Till next time, stay healthy, lean and energetic!
Look for the Fat Burning Kitchen Superfood Recipes coming in July!!
Catherine (Cat) Ebeling RN BSN,is a back to basics diet and nutrition specialist. In addition to her advanced degree in nursing from a major medical school, she has spent the last 30 years intensely studying diet, health and nutrition. She also has a book titled “The Fat Burning Kitchen, Your 24 Hour Diet Transformation” that has sold over 60,000 copies worldwide, and has helped thousands of people transform their lives, lose weight and improve their health.