Kalbi.

douglas_bd

Took a few liberties with the marinade. Kiwi-orange rather than pineapple. (Kiwi for enzymes, Orange for flavor).

Find more posts tagged with

What’s for Dinner

Comments

FrankM_3301

Nice! I tried this with some lamb blade that I had in the freezer...I know...didn't happen without pics....but they came out great!

wattzzz

How did you get the meat to stay on the bones? When I took out the meat from the ziplock after it had been cooking for 8 hours almost every one of the bones fell apart from the meat.

douglas_bd

I don't know for sure, but wasn't an issue. My ribs were cut fairly thick 0.75" or so. That probably helps. I would have preferred a slightly thinner cut, but they were already cut at my butcher. I only marinated for about 3 hours before cooking and cooked in the sealed pouch with the marinade. Also, I didn't use pineapple, though I did use kiwi. All of those may have influenced it, but if I had to guess, I'd say the thicker cut ribs probably help hold onto bones the best.