recipe

May 19, 2019

Stephanies Spicy Summer Sauce with Korean Chili Sauce Grilled Rib Recipe

Let the Summer of sauces begin.  My husband is a grill master in the Summer. Ribs, beer can chicken, steak and pizza are his staples. The problem is the rotation can feel a little boring after the same cycle for the entire 12 weeks of Summer.

Don’t get me wrong. It’s great to have someone help in the kitchen preparing meals but sometimes I am not as excited for his delicious dry rub barbeque pork ribs as I should be because they are not as delicious after the sixth time. They feel familiar. So I set about thinking how I can up the ante. How can I make his grilled proteins seem new and fresh each week? I decided the best way to do that would be to create sauces to serve with the proteins that could amp them up and give them their own personality accompanied by the sides that we serve.

Round one.

Slow grilled ribs with Korean Chili Sauce. These are pork ribs cooked low and slow with a spicy chili sauce Korean Chili Sauce as a marinade. Ribs are marinated for 30 minutes in the sauce. They then are wrapped in foil with more sauce and sealed to make sure no liquid escapes. The ribs are grilled low and slow and then unwrapped and finished over a hot fire and served with the juices from the foil packet.

Stephanie’s Spicy Saucy Summer Sauce

Makes 1.5 cups

Ingredients

  • 2 Tablespoons Sweet Paprika
  • 3 Tablespoons Chili powder
  • 1 Tablespoon Tumeric
  • ! tablespoon Cumin
  • 4 tablespoons Curry Powder
  • 2 Tablespoons Kosher Salt
  • Cloves from 3 bulbs of garlic
  • ½ cup distilled white vinegar
  • ½ cup olive oil

Preparation

  1. Combine all ingredients in the food processor. Blend and mix well.
  2. Transfer to an airtight Mason jar and refrigerate for two weeks or freeze in ice cube trays for later use as a marinade or grilling sauce for chicken, pork, firm fish or vegetables.

Korean Chili Sauce:

Makes 2.5 Cups

Ingredients

  • 1 clove minced garlic
  • 1 Tablespoon Ginger. (it is ok to break off a one-inch piece and use whole, skin and all)
  • 1 cup Salad Girl Toasted Sesame Organic Salad Dressing
  • ¼ cup Fish sauce
  • 1/3 cup sambal olek chili paste
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons toasted Sesame oil

Preparation

  1. Combine all ingredients in the food processor. Blend and mix well.
  2. Transfer to an airtight Mason jar and refrigerate for two weeks or freeze in ice cube trays for later use as a marinade or grilling sauce for chicken, pork, beef, fish or vegetables.

Spicy Summer Sauce Marinated Slow Grilled Baby Back Ribs with Korean Chili Sauce

Makes 4 generous servings

Ingredients

  • 1 cup Stephanie’s Spicy Saucy Summer Sauce
  • 1 cup Korean Chili Sauce
  • 1.5 Tablespoons ground black pepper

Preparation

  1. Combine sauces and pepper in shallow baking dish.
  2. Add ribs and marinate for 30 minutes.
  3. Prepare the grill for indirect cooking (300-325 degrees)
  4. Place a marinated rack of ribs on a heavy foil sheet.
  5. Spoon an additional 4-6 Tablespoons of sauce on the ribs.
  6. Wrap tightly and secure seams.
  7. Repeat with additional rib racks
  8. Cook the ribs for 2 hours away from direct heat with the lid closed.
  9. Remove foil-wrapped ribs from the grill rest for 10 minutes.
  10. Unwrap the package and save juices (work carefully as the ribs will be very hot, tender and fall apart easily)
  11. Increase grill heat (400-450 degrees)
  12. Place meat side down, directly on the grate of the grill, over the fire and cook for 5 minutes.
  13. Flip and cook 2-4 minutes until the ribs have a little char.
  14. Transfer to a cutting board and rest for 15 minutes.
  15. Cut ribs, arrange on a serving platter and serve with additional dipping sauces.