Recipe: Pork Ribs (Dwaeji Kalbi)

Note: The daughter of Korean immigrants, Cecilia Hae-Jin Lee found out early that barbecue is one of the great common denominators in American culture. This recipe is one of her family’s favorites and now it is one of ours too.

There may be some unfamiliar ingredients. Korean malt syrup is what gives good Korean barbecue its distinctive flavor. Korean chile paste and sesame oil are slightly different from those found in other parts of Asia. With the number of Korean groceries we have in Southern California, you shouldn’t have any problem finding these ingredients, but if you do, substitute the more commonly available varieties.

Active Work and Total Preparation Time: 1 hour plus 3 hours marinating

5 pounds pork back ribs

1 (1-inch) piece ginger root, minced

1 clove garlic, finely chopped

1 cup Korean chile paste

1/2 cup Korean malt syrup

1/2 cup sugar

1/8 cup soy sauce

3 tablespoons Korean sesame oil

1 teaspoon pepper

* If ribs are not separated, separate by cutting meat between the bones. Place in large bowl.

* Combine ginger, garlic, chile paste, malt syrup, sugar, soy sauce, oil and pepper in large bowl. Rub marinade generously over meat. Cover and refrigerate 3 hours or preferably overnight.

* Grill ribs over medium-high heat until done, about 5 to 6 minutes per side.

6 servings. Each serving: 590 calories; 929 mg sodium; 111 mg cholesterol; 40 grams fat; 30 grams carbohydrates; 25 grams protein; 0.11 gram fiber.