Spicy Asian Style St. Louis Ribs

In the kitchen, whether professional or home, you make do with what you have and hope for the best. I had a slab of St. Louis Ribs thawing and when you have a set picture of how you want a dish to be, sometimes you begin to ask yourself, is the juice worth the squeeze? We have an electric oven and so I figured it wasn't worth the 2 hours of low and slow cooking for 1 lonely slab of ribs. It's probably illegal in some Southern States to even mention this but the pressure cooker was calling and what the oven would take 2 hours to do, the pressure cooker was up to the challenge in doing it in less than 20 minutes. If the barbecue purist hasn't passed out at the thought of pressure cooked ribs, well he or she should brace themselves. I didn't even have a charcoal grill to finish them off at. All I had at the moment was a Korean style stove top grill to get the job done. That's cooking in a nutshell, though. With the millions of recipes floating around there telling you how make a particular dish, you aren't always going to have all the ingredients in your pantry or the equipment. The important thing is being able to improvise and just letting your creativity flow. Learn to trust yourself in the kitchen and make sure to go easy on the salt. Everything else you can adjust.

Spicy Asian Style St. Louis Ribs

Spicy Asian Style St. Louis Ribs

1 slab of St Louis cut ribs (or a rack of Baby Back ribs)

5 cloves of garlic minced

4 tbsp of Spicy Korean Sauce (gochujang,  pictured below)

2 tbsp soy sauce

1/2 tsp sesame oil

3 tbsp honey

2 tbsp Chinese rice wine or dry sherry

Procedure

-mix all the ingredients for the marinade. cut the slab in half and place in a freezer bag with the marinade for at least 2 hours. overnight preferred.

-remove the ribs from the marinade making. strain the marinade removing the garlic from it. set aside for basting.

-pressure cook for 15 to 20 minutes (closer to 15 than beyond 20 or the meat will have completely fallen of the bone.

-fire up the grill or in my case the stove top grill and brown the ribs make sure to baste it to give it a nice sweet caramelized glaze

Enjoy!