Recipe courtesy of Highland Tavern
K-Town Rib Tips
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 939
- Total Fat
- 77
- Saturated Fat
- 25
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 53
- Cholesterol
- 259
- Sodium
- 1088
- Total: 14 days 9 hr (includes fermenting time)
- Active: 1 hr
Ingredients
Kimchi:
1 head napa cabbage, cut into 1-inch squares
1 tablespoon salt
1 tablespoon Korean chile flakes
1 tablespoon Korean chile paste
1 tablespoon lime juice
1 teaspoon minced fresh ginger
5 cloves garlic, minced
2 bunches green onions, cut into 1/4-inch pieces
Rib Tips:
1 tablespoon Korean chile flakes
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon sesame seeds
2 racks pork rib tips
Korean barbecue sauce (store-bought), for serving
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.