Korean style dino ribs on the Masterbuilt XT

STICKY BEEF RIBS WITH GOCHUJANG GARLIC BREAD

INGREDIENTS
For the ribs
1 rack of Beef ribs
3 tbsp sriracha

Asian style seasoning 100ml soy sauce
50g brown sugar
2 tsp minced garlic
1 tbsp honey
1 tsp sesame oil
3 tbsp rice vinegar 50ml water
1 tbsp cornstarch

For the garlic bread
1 large head of garlic Salt and pepper
Olive oil
1 baguette
100g butter
1 tbsp Gochujang
1/2 tbsp dried parsley
Sesame seeds, spring onions, red chillis to garnish

INSTRUCTIONS
• Preheat the grill to 135°C

• Cut the top off of the garlic, drizzle some olive oil and season well. Wrap in foil and roast for 40
minutes then remove and save for later.

• Prepare the sticky marinade by mixing together the water and the cornstarch and until
combined. Place all of the other ingredients into a saucepan over a medium heat then add the cornstarch and mix well. Continue to stir until you have a smooth sticky marinade then remove from the heat and allow to cool. Set aside until ready to use.

• Trim off any unwanted silverskin or loose ends from the ribs.

• Cover the ribs with sriracha which will act as a binder then coat evenly all over with your
seasoning.

• Place the ribs into the grill and close the lid.

• Check the internal temperature of the ribs sporadically until they reach 90°c then glaze all over
with the sticky marinade. Place the ribs back into the grill and close the lid for approximately 10
minutes and/or the internal temperature reaches 93°c.

• Remove from the heat and allow to rest whilst you prepare the garlic bread.

• Raise the grill temperature to 200°c.

• In a bowl, squeeze the roasted smoked garlic out of its shell. Add the butter, gochujang, dried
parsley and mix well.

• Slice open the baguette and spread on the butter on each side.

• Place onto the grill and close the lid for approximately 10 minutes.

• Remove from the grill straight on to a sharing board with the ribs and garnish with chopped
spring onions, red chillis and a sprinkle of sesame seeds.

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