How to make
Ingredients
Ribs:
2.2 lb (1 kg)
PC® Free From® Pork Back Ribs3/4 cup (175 mL)
PC® Black Label Soy & Ginger Korean-Style Marinade1/4 cup (50 mL)
PC® Black Label Pure Maple Syrup1
Green onion, thinly sliced1 tsp (5 mL)
Sesame seeds, toastedSalad:
6
Red (cherry belle) radishes, thinly sliced2
Carrots, cut into 2-inch (5 cm) long matchsticks1
Green onion, thinly slicedHalf
Daikon radish, cut into 2-inch (5 cm) long matchsticks1/4 cup (50 mL)
PC® Black Label Honey & Ginger Condiment1/4 tsp (1 mL)
Each salt and freshly ground black pepper
How to make
- Step 1
Prepare Ribs: Remove membrane from underside of ribs, if attached. Cut ribs in half crosswise. Place in large resealable plastic bag; add marinade. Seal bag and massage to coat. Refrigerate 1 to 12 hours.
- Step 2
Preheat oven to 300°F (150°C). Remove ribs from bag; discard marinade Arrange, meaty side up, in single layer in 13 x 9-inch (3 L) glass baking dish. Cover tightly with foil. Bake 1 hour.
- Step 3
Remove from oven. Uncover; brush all over with maple syrup. Cover tightly with foil. Bake until tender but not falling apart, 30 to 45 minutes. Transfer ribs to large plate, reserving cooking liquid in baking dish. Set ribs aside.
- Step 4
Increase oven temperature to 375°F (190°C). Transfer reserved cooking liquid from baking dish to small saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced by half, 4 to 5 minutes.,
- Step 5
Arrange ribs, meaty side up, in same baking dish. Brush meaty side with reduced cooking liquid. Bake, brushing often with cooking liquid from bottom of baking dish, until glazed, about 15 minutes. Transfer to cutting board; cover loosely with foil. Let rest 5 minutes. Cut into 1-rib portions. Sprinkle with green onion and sesame seeds.
- Step 6
Meanwhile, prepare Salad: Toss together red radishes, carrots, green onion, daikon radish, ginger condiment, salt and pepper in large bowl. Cover and refrigerate until needed. Serve with ribs.