0.0 – 0 reviews • Gluten Free
| Level: |
Intermediate |
| Total: |
14 days 9 hr |
| Active: |
1 hr |
| Yield: |
6 to 8 servings |
Ingredients
- 1 head napa cabbage, cut into 1-inch squares
- 1 tablespoon salt
- 1 tablespoon Korean chile flakes
- 1 tablespoon Korean chile paste
- 1 tablespoon lime juice
- 1 teaspoon minced fresh ginger
- 5 cloves garlic, minced
- 2 bunches green onions, cut into 1/4-inch pieces
- 1 tablespoon Korean chile flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- 1 teaspoon sesame seeds
- 2 racks pork rib tips
- Korean barbecue sauce (store-bought), for serving
Instructions
- For the kimchi: Place the cabbage in a container and cover with cold water; add the salt. Place in the refrigerator overnight.
- Drain the cabbage and add the chile flakes, chile paste, lime juice, ginger, garlic and green onions. Mix well and put into a covered container. Refrigerate for at least 2 weeks.
- For the rib tips: Mix together the chile flakes, cumin, ginger, garlic powder, mustard powder, onion powder and sesame seeds in a bowl, then apply generously to the rib tips and refrigerate 1 hour.
- Preheat the oven to 225 degrees F.
- Place the rib tips on a screen on top of a sheet pan filled with 1/2 cup water. Cover and bake, 2 hours.
- Preheat a smoker for cooking at 250 degrees F.
- Remove the rib tips from the oven and put another 1/2 cup water in the sheet pan. Place, uncovered, in the smoker for 2 hours. Remove the pan and cut the rib tips. Cover with the Korean barbecue sauce and serve with the kimchi.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
939 |
| Total Fat |
77 g |
| Saturated Fat |
25 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
53 g |
| Cholesterol |
259 mg |
| Sodium |
1088 mg |
| Serving Size |
1 of 8 servings |
| Calories |
939 |
| Total Fat |
77 g |
| Saturated Fat |
25 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
53 g |
| Cholesterol |
259 mg |
| Sodium |
1088 mg |
