Korean Kim Chi Pork Ribs & Lemon Soy Tahini Cabbage Slaw
| Serves: | Total Time: |
|---|---|
| 2 | 90 min |
Directions
- For the Korean Kim Chi Ribs:
- Bring ribs to a boil in cold water. Let simmer for 10 minutes. Drain and discard water. Cool ribs.
- Marinate the ribs in Cindy's Kitchen Korean Kim Chi Dressing & Marinade for about 2 hours.
- 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.
- For the Lemon Soy Tahini cabbage slaw:
- Mix the red and green cabbages and red onion together in a bowl with Cindy's Kitchen Lemon Soy Tahini Dressing.
- Squeeze in fresh lemon juice, salt and pepper, mix.
- To plate serve with the Korean Kim Chi pork ribs and garnish with fresh cilantro
Todd Schiller
Research & Development Chef
Todd is also the founder of an acclaimed culinary collective and underground supper club in Rhode Island.
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
This recipe was made using Korean Kim Chi.