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    Korean-style BBQ Ribs (Gluten-Free)


    Jefferson Adams

    Korean food is right at the top of my favorite international cuisine list, especially Korean barbecue. Gal-bi, or beef ribs are my very favorite Korean food. The Koreans know a thing or two about grilling ribs, and good Korean barbecue will hold its own against the very best anywhere. In addition to being tasty, it's easy to prepare and cooks up quickly with very little effort.


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    This recipe will deliver a batch of tasty, succulent ribs that would pass muster in the most discerning Korean kitchen. This recipe will serve about five or six people. The marinade can also be used on chicken or pork, if you like.

    The finished Korean-style BBQ ribs. Photo: CC--avlxyzIngredients:
    1¼ cups gluten-free tamari or soy sauce
    1¼ cup water
    3½ tablespoons white vinegar
    ⅓ cup dark brown sugar
    3 tablespoons white sugar
    1½ tablespoons black pepper
    2 tablespoons sesame oil
    ⅓ cup minced garlic
    1 medium onion, minced
    4 pounds Korean-style short ribs (beef chuck flank, cut 1/3 to 1/2 inch thick across bones - you can ask your butcher to cut these for you)

    Directions:
    Pour gluten-free tamari, water, and vinegar into a large glass or non-metallic bowl.

    Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars is completely dissolved.

    Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.

    Preheat an outdoor grill for medium-high heat.

    Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

    For a delicious taband memorable meal, grab some gluten-free beers, and serve these ribs with rice, kimchee, and other pickled or steamed vegetables.

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    Scott Adams
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    Jefferson Adams
    Soba is a Japanese classic. These noodles were originally made with pure buckwheat, which is naturally gluten-free. These days, you can still find pure buckwheat soba noodles at many Asian grocers, or online.
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