Featured Maple Leaf Product: BBQ Beef Ribette, FC, 85 g (#41434)
Korean Short Ribs
Recipe Information
Method
- The day before, thaw cooked bbq beef ribette.
- Cut each ribette into 6 strips (~0.5 cm strips) vertically and place into insert pan(s).
- Prepare the marinate: Mix the onions, honey, rice vinegar, sugar, soya sauce, sriracha sauce, minced garlic, chopped gingerroot and sesame oil in a bowl. Pour mixture over the ribettes, coating thoroughly. Cover with lid or wrap and allow the ribettes to marinate for at least 2 hours or overnight. Hold at <40'F/4'C under refrigeration.
- Wash green onions and chop into small pieces. Place in a bowl and cover with wrap. Set aside as garnish.
- Preheat convection oven to 325'F/165'C.
- Place the marinated ribettes in the oven and heat for ~20 minutes and until an internal temperature of 165'F/74'Cis reached for a minimum of 15 seconds. Do not cover with lid/foil when baking.
- At point of service, serve 6 pieces of Korean Short Ribs per serving and garnish with a sprinkling of green onions.
Yield
25 Servings
Portion Size
6 Pieces (150 g/5.3 oz)
Preparation Method
Baked/Roasted
Suggested Accompaniments
Serve with steamed basmati rice and mixed vegetable medley (sides not included in nutritional information).
Global Cuisine
East Asian
Theme Inspired
All Themes
Nutritional Information
per 6 Pieces (150 g/5.3 oz)
| Nutrient | Quantity |
|---|---|
| Calories | 250 kcal |
| Protein | 18 g |
| Carbohydrates | 14 g |
| Total Fat | 14 g |
| Trans Fats | 0.15 g |
| Saturated Fat | 6 g |
| Total Sugars | 9 g |
| Total Dietary Fiber | 1 g |
| Calcium | 30 mg |
| Potassium | 75 mg |
| Sodium | 650 mg |
| Iron | 2.25 mg |
| Vitamin A | 0 RE |
| Vitamin C | 2.71 mg |
| Calories from Protein | 27 % |
Ingredients
| Metric | Imperial | |
|---|---|---|
| BBQ Beef Ribette, , fully cooked, 85 g | 2.15 kg | 4 lbs 12 oz |
| Onions, fresh, chopped fine | 660 g | 1 lb 7.3 oz |
| Honey | 60 ml | 1/4 cup |
| Rice Vinegar | 250 ml | 1 cup |
| Sugar, Granulated | 188 g | 7 oz |
| Soya Sauce | 160 ml | 2/3 cup |
| Sriracha Sauce | 20 ml | 1 Tbsp + 1 tsp |
| Garlic, minced | 29 g | 1 oz |
| Ginger Root, fresh, chopped fine | 13 g | 0.5 oz |
| Sesame Oil | 45 ml | 3 Tbsp |
| Green Onions, chopped | 125 g | 4.4 oz |