Smoked Beef Rib with Spicy Bulgogi Glaze
Big, smoky Beef Ribs get an Asian kick from a sticky, spicy-bulgogi glaze—brush warm ribs with the reduced soy-gochujang sauce and finish with sesame and green onions. Serve with rice and kimchi for a finger-licking, crowd-pleasing barbecue.
Cook Time: 30 Minutes
Servings: 8
Ingredients: 13
Ingredients
Spicy Bulgogi Glaze
Optional Ingredients
Preparation
-
Step 1
Combine all glaze ingredients in a sauce pot. Bring to a boil and reduce over medium heat until sauce has thickened to the consistency of a thin caramel sauce.
-
Step 2
While Ribs are hot, brush on the glaze. Let the glaze absorb and become sticky.
Nutrition Information
420 Calories
10.1g SAT FAT
48g PROTEIN
6.2 mg IRON
18.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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