I started with some bone-in country style pork ribs that my local market had on special, then got to thinking about that Korean-style marinade thing I do for beef short ribs on the grill. I decided to use that marinade for the pork ribs, but then add a little sweet and spice at the end with my Sherry Peppers Sauce.
•1 tbsp sesame seeds
•2 tsp fresh ginger, finely minced
•4 cloves garlic crushed
•1 tbsp Aleppo pepper
•1 cup soy sauce or tamari
•2 tbsp rice wine
•3 tbsp sugar
•Country style pork ribs
•Thick sliced sweet onions
•1 cup Sherry Peppers Sauce*
First, make the marinade by toasting the sesame seeds in pan over low flame until lightly browned.
Grind the sesame seeds together with the garlic, ginger, and Aleppo pepper with a mortar and pestle until you have a coarse paste.
Stash on a rimmed plate (in case of leaks) in the fridge for at least four hours, but overnight would be better, flipping the bag when you think to.
Note: I used an anodized roasting pan that next to nothing sticks to; if you choose a glass or plain metal pan, you might want to think of lining it with foil to simplify clean up.
Remove the ribs from the marinade (save the marinade) and arrange over the onion slices in the baking pan.
While the ribs are cooking, combine the marinade from the zipper bag with the Sherry Peppers Sauce in a small pan and bring to a boil, stirring often.
Reduce heat and simmer for ten minutes, then set aside until the ribs are ready.
Spoon the simmered sauce over the ribs and return to the oven, uncovered, for another 30 minutes, until the ribs are nicely browned and mebbe a bit crispity in places.
Remove to a platter and serve.
This is not your regular barbecue pork, but you can easily serve it with the usual sides; a zippy coleslaw, corn bread, or mebbe double down on the Asian influence and try a ramen noodle & romaine salad and mebbe add some yellow rice on the side.
There’re lots of choices with these ribs, and they are all good!