BBQ is one of my absolute favorite foods. Hickory smoked pork slathered in sweet and tangy barbecue sauce elicits some kind of intense feelings in me, but every once in a while even I need to change things up. These korean style country spare ribs will do just that, left to soak in a tasty marinade all day and then quick grilled right before dinner. They’re rubbed in brown sugar, so they definitely shouldn’t make an appearance every night, but they really hit the spot on a treat yo’ self kind of day! This week, leave your bbq sauce on the shelf and try out these ribs instead.
small bunch chives, chopped (optional, for serving)
Lay your ribs in one or two large deep baking dishes. Rub your ribs with the brown sugar (I only used as much as needed to lightly coat the ribs, definitely not the entire 1/2 cup). Set ribs aside while you make the marinade.
In a medium bowl whisk together soy sauce, water, rice wine, onion, garlic, sesame oil, and pepper. Pour your marinade evenly over your ribs. Cover and refrigerate for 6-12 hours.
Remove the ribs and allow to sit at room temp for 15 minutes before grilling. In the meantime, preheat a gas grill on high for 10 minutes and then reduce heat to medium. Grill the ribs 3-5 minutes on each side, until you get a nice sear and hash marks on each side (large ribs may need more time). Transfer the ribs to a serving dish, cover, and let rest 5 minutes before serving. Garnish with chopped chives.
This chicken is bitchin’. It’s flavorful and fall-off-the-bone tender. Goodluck not taking seconds.
Herb Citrus Chicken
Serves 4-6 with leftovers
1/2 cup olive oil
6 cloves garlic, minced
1 tablespoon agave nectar (or honey)
3 whole lemons, 2 juiced and 1 sliced
2 oranges, juiced
1.5 tablespoon italian seasoning
1 tsp paprika
2tsp onion powder
1/2 tsp crushed red pepper flakes
dried parsley, basil, oregano
sea salt and crushed black pepper
Roughly 24 pieces bone in chicken parts (2 packs drumsticks & 2 packs thighs), pat dry
1 medium onion, thin sliced
2 tsp dried thyme, or fresh chopped
1.5 tablespoon dried rosemary, or fresh chopped
In a small bowl or directly into a large gallon ziplock bag mix together olive oil, garlic, agave, lemon juice, orange juice, italian seasoning, paprika, onion powder, crushed red pepper, and a healthy dose of dried parsley, basil, oregano, sea salt, and black pepper to your liking. (the herb amounts all depend on how herby you want your chicken. I just added a few shakes of each).
Place chicken and olive oil mix into the large gallon ziplock, mix around, and allow to marinade for a few hours, up to overnight in the refrigerator.
Preheat oven to 400 degrees F.
Place chicken in two 13 x 9 inch glass baking dishes, distributing chicken and all the marinating juices evenly. Arrange slices of lemon and onion around and on top of chicken.
Sprinkle generously with the thyme and rosemary if you’d like even more herb flavor (optional)
Bake for 1 hour, uncovered, or until chicken is cooked and juices run clear.
Remove from oven, serve it all up and chow down!
You can make this recipe with chicken breasts instead of parts the exact same way, but only bake for 30-40 minutes instead of an hour. This chicken is great with a nice big salad or vibrant green broccoli and brown rice.