Recipe courtesy of Highland Tavern
Recipe courtesy of Highland Tavern
K-Town Rib Tips
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- Level: Intermediate
- Total: 14 days 9 hr (includes fermenting time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 939
- Total Fat
- 77 g
- Saturated Fat
- 25 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 53 g
- Cholesterol
- 259 mg
- Sodium
- 1088 mg
- Level: Intermediate
- Total: 14 days 9 hr (includes fermenting time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 939
- Total Fat
- 77 g
- Saturated Fat
- 25 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 53 g
- Cholesterol
- 259 mg
- Sodium
- 1088 mg
Ingredients
Kimchi:
Rib Tips:
Directions
Special equipment:
a cooking screen; a smoker- For the kimchi: Place the cabbage in a container and cover with cold water; add the salt. Place in the refrigerator overnight.
- Drain the cabbage and add the chile flakes, chile paste, lime juice, ginger, garlic and green onions. Mix well and put into a covered container. Refrigerate for at least 2 weeks.
- For the rib tips: Mix together the chile flakes, cumin, ginger, garlic powder, mustard powder, onion powder and sesame seeds in a bowl, then apply generously to the rib tips and refrigerate 1 hour.
- Preheat the oven to 225 degrees F.
- Place the rib tips on a screen on top of a sheet pan filled with 1/2 cup water. Cover and bake, 2 hours.
- Preheat a smoker for cooking at 250 degrees F.
- Remove the rib tips from the oven and put another 1/2 cup water in the sheet pan. Place, uncovered, in the smoker for 2 hours. Remove the pan and cut the rib tips. Cover with the Korean barbecue sauce and serve with the kimchi.
