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Korean Kim Chi Pork Ribs & Lemon Soy Tahini Cabbage Slaw

Serves: Total Time:
2 90 min

Directions

  1. For the Korean Kim Chi Ribs:
  2. Bring ribs to a boil in cold water. Let simmer for 10 minutes. Drain and discard water. Cool ribs.
  3. Marinate the ribs in Cindy's Kitchen Korean Kim Chi Dressing & Marinade for about 2 hours.
  4. In a hot pan sear the ribs on both sides. Add stock, cover and place in over at 350 degrees. Cook until tender about 1-1/2 hours.
  5. For the Lemon Soy Tahini cabbage slaw:
  6. Mix the red and green cabbages and red onion together in a bowl with Cindy's Kitchen Lemon Soy Tahini Dressing.
  7. Squeeze in fresh lemon juice, salt and pepper, mix.
  8. To plate serve with the Korean Kim Chi pork ribs and garnish with fresh cilantro
Cindys Note
Chef

Todd Schiller
Research & Development Chef

Todd is also the founder of an acclaimed culinary collective and underground supper club in Rhode Island.

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Ingredients

  • 1 pound country pork ribs
  • 4 ounces Cindy's Kitchen Korean Kim Chi Dressing & Marinade
  • 1/4 cup light brown sugar
  • 1 cup chicken stock, low sodium
  • 2 cups shredded cabbage, green
  • 1/2 cup shredded cabbage, red
  • 1/4 cup red onions, sliced thin
  • 1/4 cup Cindy's Kitchen Lemon Soy Tahini Dressing
  • 1/2 lemon, juiced
  • 1/2 teaspoon salt, kosher
  • 1/4 teaspoon fresh black pepper, crushed
  • 2 sprigs cilantro
Korean Kim Chi Image

This recipe was made using Korean Kim Chi.

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