By Spice Boy on April 17, 2009
Photo by Bergy
Photo by Bergy
"At my place, we do theme dinner parties, and this one was from Korean night. I had tried different versions of this recipe, and after mixing and matching, I like this one the best. The addition of Sriracha - an Asian chile/garlic paste also known as "Rooster Sauce" - was my embellishment, and probably not authentic - but I like sweet & spicy! The authentic preparation calls for bone-in short ribs to get more flavor, but I have to admit, I've done it with boneless, and I actually like it better that way. I served it with rice and a Korean cold spinach-sesame salad known as Shigmchi Namul, which I'll post also. Two words: Rave Reviews! They went back for seconds and thirds!"
Serving Size: 1 (378 g)
Servings Per Recipe: 4
"I won't award stars because I made this as a Crock Pot recipe - Everything in the pot cooked on low for 5 hours. It worked. I put the Asian pears on top and they still had a bit of crispness left in them. I enjoyed the recipe but my friend did not. I think the majority of people will rave about it. Thanks for posting"
"I'd give this one more than 5 stars if that were possible! It's easily prepared and very tasty. The Asian pears really add a nice dimension...I use them in Asian dishes whenever possible. I used bone in short ribs and dry sherry. I think this would be good with baby back pork ribs, too. I'll give it a try and let you know. Thanks for posting!"