BBQ Pork Rib Tips, Korean-Bulgogi Style

Of course, of all the times I want to grill outside, the temperature is already dropping to near freezing point! Hmmm...why is it we always crave for things that is out of reach???

For weeks, I've been craving for Korean Bulgogi Barbeque. So, finally the other day, I got some Pork Rib Tips from the grocery store and marinated it with simple 'Bulgogi' ingredients (as seen below). And instead of throwing those rib tips on the grill last night, I baked them in the oven to a grill-like perfection, basting it with its own reduced-marinade! The result was oh--soo--delicious and finger-licking good, while the meat just falls off from the bones!

This is the best recipe for either outdoor summer grilling or indoor cool baking! So easy to make...just marinate, grill, or bake!

C'mon let's eat! Enjoy!!!

Ingredients:

2 lbs Pork Rib Tips (or beef ribs will be great as well!)

1 Onion, diced

3 Tbsp Sugar

1/3 cup Sesame Oil

1/3 cup Soy Sauce

1/3 cup Sweet Rice Wine or Dry Sherry

3 cloves Garlic, finely chopped

1 tsp Ginger, freshly grated or powder (or more)

1 tsp Red Pepper Flakes or more, based on your preference

Freshly Ground Pepper

A Bunch of Green Onions (Scallions), chopped, save some for garnishing

2 tsp toasted sesame seeds (black and white, optional)

Directions:

In a bowl, mix all the ingredients together except the scallions and toasted sesame seeds. Place the pork rib tips in a large container with cover. Pour the marinade sauce over the ribs, cover, and let it sit in the refrigerator for at least 24 hours.

When ready to bake, heat oven at 300 degrees F. Place rib tips on a rack over a foil-lined baking sheet. Sprinkle some toasted sesame seeds on top (save some seeds for the sauce and garnishing). Slow roast them for at least 1 hour and 15 minutes. Baste it with the reduced marinade sauce every 15 or 20 minutes.

Pour the saved marinade in a small saucepan, reduce it in half by placing it on medium heat and bring it to a boil, stirring occasionally. Strain and use it as a basting and dipping sauce.

Serve rib tips over steamed white rice and dipping sauce with toasted sesame seeds on top and chopped scallions. I paired this up with a glass of Blue Newt Semi-Sweet Niagara White Wine. Mmmm...mmm...