Asian spices and smoky good­ness from the bar­be­cue

Asian-Style Mar­i­nated Korean Beef Ribs

The Hamilton Spectator - - FOOD - WASH­ING­TON POST

Th­ese de­li­cious, no-fuss ribs are per­fect for a quick af­ter-work meal or ca­sual week­end din­ner party.

Korean beef ribs, also known as flanken ribs, are cut length­wise across the rib bones. They’re about six inches long and about one inch thick.

Serve with a salad or side of rice. Adapted from “Diva Q’s Bar­be­cue,” by Danielle Ben­nett (Ap­petite, Ran­dom House, 2016).

MAKE AHEAD: The mari­nade can be re­frig­er­ated in an air­tight con­tainer for up to three days in ad­vance. The ribs need to mar­i­nate in the re­frig­er­a­tor for at least four hours and prefer­ably overnight.

MAKES 4 TO 6 SERV­INGS

4 pounds Korean-style beef short ribs, also known as flanken ribs (about 6 inches long and about 1 inch wide) ¾ cup low-sodium soy sauce ½ cup packed light brown sugar ½ cup un­sea­soned rice wine vine­gar ½ cup hoisin sauce ½ cup wa­ter 2 ta­ble­spoons sesame oil (toasted or not) 2 tbsp minced gar­lic 1 tbsp peeled, minced fresh gin­ger root 1 tbsp onion pow­der 2 tea­spoons white sesame seeds, for gar­nish 2 scal­lions, thinly sliced, for gar­nish

Place the ribs in a 1-gal­lon freezer-safe zip­top bag.

Whisk to­gether the soy sauce, light brown sugar, vine­gar, hoisin sauce, wa­ter, sesame oil, gar­lic, gin­ger and onion pow­der in a bowl to form a well-blended mari­nade. Pour over the ribs in the bag and seal, press­ing to re­move as much air as pos­si­ble. Re­frig­er­ate for at least four hours and prefer­ably overnight, in­vert­ing or repo­si­tion­ing the bag once or twice so the ribs are evenly coated.

Pre­pare a grill for di­rect heat. If us­ing a gas grill, pre­heat to medium-high (450 de­grees). If us­ing a char­coal grill, light the char­coal or wood bri­quettes; when the bri­quettes are ready, dis­trib­ute them un­der the cook­ing area for di­rect heat. For a medi­umhot fire, you should be able to hold your hand about six inches above the coals for four or five sec­onds. Have ready a spray wa­ter bot­tle for taming any flames.

Re­move the ribs from the bag, dis­card­ing the mari­nade. Ar­range the ribs on the grate; cook, turn­ing often, un­til slightly charred, eight to 10 min­utes (for medium). Trans­fer to a plat­ter; gar­nish with the sesame seeds and sliced scal­lions.

Smoked Planked Camem­bert

This recipe calls for both smok­ing and plank-char­ring, a method that smoke-roasts the cheese for a deeply com­plex, woodsy flavour.

You’ll need a cedar, oak or alder plank, about six inches square (al­though, in this case, size doesn’t mat­ter that much; it’s just a nice size for serv­ing the cheese), and one cup of hard­wood chips, such as pecan, oak or ap­ple, soaked in wa­ter for an hour.

Serve with your favourite crack­ers or grilled baguette slices.

Adapted from “Pro­ject Smoke,” by Steven Raichlen (Work­man, 2016).

MAKES 4 TO 8 SERV­INGS

One 8-ounce wedge Camem­bert cheese 3 ta­ble­spoons of your favourite pep­per jelly or apri­cot jam 1 large or medium jalapeño pep­per, stemmed, seeded and thinly sliced cross­wise

Pre­pare the grill for in­di­rect heat. If us­ing a gas grill, turn the heat to high. Drain the chips and put them in a smoker box or foil packet poked with a few fork holes to re­lease the smoke; set it be­tween the grate and the bri­quettes, close to the flame. When you see smoke, re­duce the heat to medium-high (450 de­grees). Turn off the burn­ers on one side.

If us­ing a char­coal grill, light the char­coal or bri­quettes; when the bri­quettes are ready, dis­trib­ute them on one side of the grill. For a medium-hot fire, you should be able to hold your hand six inches above the coals for four or five sec­onds. Have a spray wa­ter bot­tle ready for taming any flames.

Place the plank di­rectly over the fire and grill un­til charred on both sides, one to two min­utes per side. Let cool.

Place the cheese in the cen­tre of the plank. Spread the top with the jelly or jam. Shin­gle the jalapeño slices on top (to taste) so they over­lap in a dec­o­ra­tive pat­tern.

Place the plank on the in­di­rect-heat side of the grill, away from the heat. In the char­coal grill, scat­ter the soaked wood chips over the coals. (The chips are added ear­lier to a gas grill be­cause, in the foil pouch, they don’t burn up as quickly as they do on coals.) Close the lid and smoke-roast the cheese un­til the sides soften and be­gin to melt, four to eight min­utes.

Serve the cheese on its plank, hot off the grill.

Per serv­ing (based on 8): 100 calo­ries, 6 grams pro­tein, 4 g car­bo­hy­drates, 7 g fat, 5 g sat­u­rated fat, 20 mil­ligrams cholesterol, 240 mg sodium, 0 g di­etary fi­bre, 3 g sugar

DIXIE D. VEREEN, FOR THE WASH­ING­TON POST

Asian-style mar­i­nated Korean beef ribs are quick enough for an af­ter-work meal or ca­sual week­end din­ner party. Korean ribs are cut length­wise across the rib bones.

Smok­ing and plank-char­ring gives Camem­bert a com­plex, woodsy flavour.

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