When my son, Loren, and daughter-in-law, Eunhye Moon, visited from San Antonio, Texas, they brought us a big bag of some of their favorite Korean sauces, condiments, and treats. Among the sauces was a bottle of CJ Foods brand Korean Hot and Spicy BBQ Sauce/Marinade which provides the base for this complex spicy, fruity bbq sauce recipe that pairs perfectly with grilled pork. The sauce has a slow burn with plenty of fruity and gingery notes to complement the rich pork. Serve with sesame noodles or rice, and grilled squash or your vegetable/salad of choice. Enjoy! Mas-issge deuseyo!

Korean Glazed Country Style Ribs
Serves 4-6
Ingredients:

• 3 pounds meaty country-style pork ribs bone-in (sub Kansas style pork ribs if you prefer)

• 1 cup Korean Hot and Spicy BBQ Sauce/Marinade (If you don’t have Korean, any good quality BBQ sauce will do, but it won’t have quite the same flavor profile)

• ½ cup apple cider (sub apple juice if you don’t have cider)

• ½ cup peach-ginger preserve (or other peach or orange preserve)

• ½ cup of peach slices (fresh, frozen, or from a jar)

• 2 tablespoons rice wine vinegar (if using sweetened peach slices, use 3 tablespoons of vinegar.)

• extra hot sauce to taste (optional)

Preparation:
Preheat the oven to 325 F.

1. Marinate the pork in the BBQ sauce/marinade refrigerated for two or more hours.

2. Place the pork in a Pyrex baking dish or other oven-safe container. Add the cider to the dish and cover tightly with tin foil.

3. Bake for about 2 hours until the pork is very tender, but not falling apart.

4. Carefully remove the pork from the Pyrex dish and set aside covered with the tin foil.

5. Pour the cooking juices from the baking dish into a bowl and set aside until the fat separates from the juice. Spoon off the fat or use a fat separator and pour the remaining juices into a saucepan along with the fruit preserve, peach slices, and vinegar.

6. Bring to a boil, then lower the heat to medium and simmer for about 10 minutes, stirring occasionally until the sauce is thick enough to coat a spoon.

7. Brush both sides of the pork ribs liberally with the glaze sauce. Reserve the remaining sauce with the peach slices.

8. Pre-heat your grill to hot. Oil the grates and grill the ribs for 1-2 minutes per side until the glaze begins to caramelize and char. Carefully remove the ribs from the grill and tent lightly with foil.

9. Pour the remaining sauce with peach slices into a blender and pulse a few times until you have a slightly chunky sauce. (Note: at this point, the sauce will have a mild-to-moderate slow burn. If you want more spicy-heat add a few teaspoons of peach hot sauce, or your favorite hot sauce to taste.)

10. Serve the ribs with the peach sauce on the side.

(Note: this recipe would work equally well with Kansas style pork ribs or grilled pork tenderloin)

Wine pairing: an off-dry white wine like a dry Riesling or Gewurztraminer pairs well with this rich spicy hot barbecue. A Viognier would also work.