When brought to parties, this quick and easy cheese ball is always warmly received. It is both attractive and savory. not even cooking! Serve with graham crackers, apple wedges, or gingersnaps.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 pounds rib roast
- ½ cup vegetable oil
- ½ cup soy sauce
- ¼ cup packed brown sugar
- 4 cloves garlic, peeled and crushed
- 2 tablespoons curry powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Trim excess fat from rib roast, place on a medium baking sheet and cover with foil. Bake approximately 30 minutes in the preheated oven.
- In a medium bowl, whisk together vegetable oil, soy sauce, brown sugar, garlic and curry powder.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Drain juices from ribs and cut into 4 separate pieces. Place on the prepared grill. Basting frequently with the vegetable oil mixture and turning often, cook ribs 15 to 20 minutes, or until richly glazed.
Nutrition Facts
| Calories | 1390 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 242 mg |
| Dietary Fiber | 1 g |
| Protein | 58 g |
| Saturated Fat | 42 g |
| Sodium | 1994 mg |
| Sugars | 14 g |
| Fat | 120 g |
| Unsaturated Fat | 0 g |
Reviews
Very delicious! We changed the time on a grill to 10 minutes and it’s perfect!
Boiled ribs first to soften, then baked in the oven at 350 degrees, covered, for 20 minutes, using the baste as a marinade (added a tad bit more brown sugar). Nix the oil.
I thought this was pretty good.
Loved it! This is HANDS DOWN the most delicious BBQ meat dish I have ever cooked! My family literally ignored the roast potatoes and vegetables I cooked and devoured just the meat! I was a little worried about the curry after the comments, but followed the sauce recipe exactly and am glad I did as the curry really makes it. I put it on beef ribs but it would be equally good on steak or chicken. And it was so easy – no marinading time needed, just slap it on and your done! This might not be authentic Korean but it is fantastic!! Can’t believe it hasn’t gone viral!
These are really good! I made them with beef shortribs. I just stirred the sauce ingredients together and put them over the ribs in the crockpot. Cooked about 6 hours on high. We butcher beef that we grow and I have never had a good recipe for beef ribs till now. It is a keeper for sure.
IAlright already with rating this a 1 or 2 star because “Korean cooking doesn’t contain curry” SO WHAT! This is by far the best marinade I’ve tried in quite a while. I didn’t have a roast so I used beef ribs and cooked it in a crockpot on low for about 9 hours and the ribs came out so tender and my whole family couldn’t get enough and are already begging me to make more. This is definitely worth a try and I wouldn’t alter a thing in it. Just remember to use a good brand soy sauce and curry or the quality will suffer.
I think the recipe refers to the cut of ribs, not that they are ‘Korean’ style. Anyhoo- this is a good recipe. I am not a fan of curry, but others in my family are. I added some red pepper flakes, tomato puree, and beef broth and dumped it all in the crockpot, yum!
OK…I’d give this recipe 10 stars if I could to help it get a better reputation around here. To tell you the truth, I usually don’t even try something if it doesn’t have AT LEAST four stars (learned my lesson) but I was short-handed on ingredients and this recipe fit. In fact, I still didn’t have the brown sugar and just used organic cane instead, plus, we use Mrs. Braggs aminos instead of soy sauce, but no one seemed to care because they were so busy eating the ribs and sopping up the sauce that it was pretty silent at the table. I’m not a Korean food guru and have no idea what ingredients it is “supposed” to have, but I do know when something tastes incredible and this was one of the most incredible marinades for beef I’ve ever tasted. The only mistake I made was cooking beef ribs instead of a beef rib roast. There just wasn’t enough meat to satiate our addicted pallets!!! Next time, I’m just gonna use a round roast…maybe two…or three (jk)!!! Delightful, give it a try! Thanks, Lindsay.
What a mistake~! We, Korean, never use curry for our own cuisine. Basic ingredients for Korean style marinade are soy sauce(Not kikoman), ground fresh pear, honey, pepper, finely chopped scallion and garlic, black pepper, sesame oil and grond sesame. The role of pear is tenderizing agent.
Curry powder is not a Korean recipe ingredient!
waste of a good roast….I might use it on a cheaper cut of meat of steak maybe??? but just not that great….or authentic.