Bulgogi Pork Ribs from Korea

Traditionally bulgogi is made from thin strips of beef or pork belly.  In this recipe I've used pork ribs as I wanted the meat from the ribs for my spicy pork steamed buns.  As I couldn't get the proper Korean red chili paste for this recipe, I substituted it with peri peri sauce and it worked just as well.  However, if you have a Korean food store near you, you might want to use the real thing.

2 kg pork ribs
1 teaspoon ginger powder
1 teaspoon chili powder
salt and pepper to taste
The Sauce
1 tablespoon sesame oil
2 tablespoons cooking oil
1 onion finely diced
3 cloves garlic finely sliced
1 teaspoon ginger
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons white wine
3 tablespoons peri peri sauce
Preheat the oven to 200 degrees Celsius.  Lay the pork ribs on a sheet of tin foil and sprinkle with the chili, ginger, salt and pepper.  Cover them completely with the tin foil and put them in the oven to slow roast for an hour and a half.  Take them out the oven and allow them to rest while you make the sauce.  The meat should be virtually falling off the bone.
Heat the sesame oil and cooking oil in a wok or large frying pan.  Add in the onion and garlic and saute until soft.  Add the rest of the sauce ingredients and stir it so that it's all mixed together.  Turn down the heat and add the ribs, basting them continuously with the sauce while they simmer for about 10 minutes.  Serve with rice or a salad.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com