Korean-Style Slow Cooked Ribs

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Korean-Style Slow Cooked Ribs

14 Sep, 03:55 PM

Juicy, crispy and packed with rich and savoury flavours.

Packed with Rich, Savory Flavours – Perfect for Your Next Backyard BBQ.

The Miele Combi-Steam Oven creates the perfect harmony of moisture and heat, delivering ribs that are irresistibly juicy on the inside and deliciously crisp on the outside. Infused with a flavourful marinade of Asian pear, garlic, and sesame oil, this dish is sure to become a family favourite.

Ingredients:

2 (2½ - 3 lb) racks baby back ribs, each rack cut into 3 equal pieces
1 cup dark brown sugar
¼ cup honey
1 cup teriyaki marinade & sauce
½ cup water
2 tbsp rice vinegar
1 small onion, peeled and finely chopped
1 Asian pear, peeled and finely chopped
5 garlic cloves, finely chopped
2 tbsp dark sesame oil
2 tsp red pepper flakes
2 green onions, thinly sliced (garnish)

Preparation:

Divide the ribs between two large sealable plastic bags (large size Ziploc). Whisk the brown sugar, honey, teriyaki sauce, rice vinegar, onion, pear, garlic, sesame oil, and red pepper flakes together in a bowl until the sugar dissolves. Divide the marinade between the bags, seal, and turn to coat ribs evenly with the marinade. Refrigerate for 3 hours, turning the bags occasionally.
Place the roasting insert on top of the Universal tray. Transfer the ribs with the meaty side up to the roasting insert. Insert the grease filter into the rear of the oven and slide the tray onto the second shelf level. Select Combination Steam and then Surround. Set the oven to 250°F and the moisture level to 80% for a duration of 2 hours
Add another cooking stage: select Combination Steam, then Convection Plus. Set the oven to 400°F and the moisture level to 30% for a duration of 30 minutes.
Transfer the ribs to a cutting board and cut the ribs between the bones. Transfer to a serving platter and garnish with the green onion slices.