At any of the local Asian buffets the ribs are one of my must haves (along with everything else) but for some reason I've never thought about making my own. Your post just changed that, I'm going to have to try it. My wife won't like it, she's not a fan of Asian cuisine but I'll make her a rack of her own. Maybe this weekend!
Looks good. I've done Korean-style ribs before with a gochujang glaze that were great but went a little heavy on the glaze and it got a bit thick and hard but yours dont look like they had the same issue
Been meaning to do a korean pulled pork too but haven't gotten around to it yet.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Those do look amazing, excellent job! For the salty problem, you might want to try one of the low sodium soy sauces the next time. I watched Malcolm's video and your ribs look way better than his. IMO, his were overcooked.
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