Sesame Spareribs

Name: Sesame Spareribs
Yield: makes 4 servings
Ingredients: 3 pounds spareribs, cut into 2-inch pieces; 2 tablespoons chopped garlic; 1/4 cup toasted sesame seeds (page 596); 1/3 cup sugar; 5 nickel-sized pieces peeled fresh ginger; 1/2 cup soy sauce; 2 tablespoons dark sesame oil; Salt and black pepper to taste; 1/2 cup chopped scallion

December 14, 2011

No rib-cooking technique makes more sense than the one used in Korea, which begins with a tenderizing poaching and continues with a kind of dry-roasting in the fat and juices exuded by the ribs themselves, along with a dose of strong seasonings. It results in ribs that are dark, glossy, and so tender that just a tug of the teeth will pull them off the bone. If possible, ask your butcher to cut the ribs into 2-inch lengths, which will make them easier to cook (and to eat). I love these preceded by Pajon (page 80) and, of course, with some Kimchi (page 444) on the side, but you may serve them with white rice and a simple steamed vegetable. Other cuts of meat you can use here: short ribs (which will take considerably longer to cook in step 2).

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