Korean Chuck Ribs

Not exactly Galbi or Bulgogi, but, showing off some of that sweet/salty flavor profile. I decided to play with the coconut palm syrup I recently picked up. I decided that some butterflied beef short ribs were in order. First, I made a marinade of the following items, roughly measured (which really means, not measured).

Beef Rib Marinade
1 lime, juiced and half rind julienned
1/4 cup Coconut Secret coconut palm syrup
4 tablespoons Red Boat Fish Sauce
1/8 cup Victorino coconut white balsamic vinegar
2 tablespoons rice wine vinegar
1 tablespoon Red Boat black pepper, ground
1/2 pear, diced
4 cloves garlic
5 green onions diced
1 tablespoon ginger, crushed

All of this was prepared and combined in a blender, given a few quick pulses to combine and mash things up a bit. This was then poured over the beef. I was able to get some really good beef chuck ribs, which the butcher cut into thirds for me. These were then butterflied and given some quick work with the tenderizing mallet.

Here is the beef in the marinade, which you can see has a bit of a chunky texture. The beef sat in the marinade for two hours. I would consider this minimal and it could probably go a lot longer. This marinade is very rich in flavor and sugar so the flavors work into the meat quickly.

From here it was onto the grill, from here is where things went badly. I did something I have not done in a very long time, I burned it. I burned meat on the grill! Oh the shame! Well, that may be a bit dramatic, it was pretty toasted on one side. (note to self, make sure the lid on kettle is on kettle and not cocked over on handle). Here is the carnage, well the carne I guess.

Ah well, the aroma despite the blackening was amazing, there is nothing quite like getting the aromatics right and hitting it with a touch of flames. Here is another shot, showing the shine the palm syrup lent. This meat was really amazing both on the grill and on the plate.

And finally, the plated food. I decided to use up the kimchi from last weeks adventures as well as grilling up a few of the green onions while I was burning the meat. Grilled green onions, if you have not tried it, is one of the best accompaniments to grilled meats you can imagine, with a sweet/savory profile and a little onion snap. I just coat with olive oil and onto the hot fire. Then some jasmine rice and this was a real treat for the sense of smell and taste.

The flavor of the coconut palm syrup was very complex and sweet, with some caramelized flavors as well as the sweetness. The texture is similar to maple syrup and I can see how this will become a valuable addition to my kitchen arsenal. It is a natural complement to the lime, fish sauce and meat flavors. I see some competition style ribs in it's future.