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Korean BBQ Ribs with Stir Fry

Ingredients

  • Korean BBQ Ribs:
  • 1/2 cup (125 mL) Coca-Cola
  • 1 tbsp (15 mL) sriracha
  • 1 cup (250 mL) ketchup
  • 1/2 cup (125 mL) rice vinegar
  • 1/4 cup (60 mL) soy sauce
  • 1 tsp (5 mL) sesame oil
  • 4 pounds (1.81 kg) Western Family Pork Back Ribs
  • Stir-fry:
  • 2 tbsp (30 mL) canola oil
  • 2 cups (500 mL) kimchi
  • 1/2 cup (125 mL) Coca-Cola
  • 4 cups (1 L) sticky rice, cooked
  • 2 cups (500 mL) baby spinach

Directions

 

1.    In a medium bowl, whisk together Coca-Cola, sriracha, ketchup, rice vinegar, soy sauce and sesame oil.  Use half of the mixture to coat the ribs and marinate for 8 to 24 hours. Refrigerate the other half of the sauce to baste the cooked ribs.

2.    After marinating the ribs, preheat the oven 300°F (150°C).  Remove the ribs from the marinade and wrap in tin foil.  Place the wrapped ribs on a large baking sheet and bake for 2 hours.  Remove the ribs from the oven. Open the foil and brush with the remaining sauce.  Place under the broiler for 4 minutes.

3.    To prepare the stir-fry, heat a large skillet over medium heat.  Add the canola oil.  Add the kimchi and cook for about 2 minutes.  Add the Coca-Cola and reduce until almost dry.  Add the rice and stir to heat through.  Add the spinach and wilt.

4.    Serve the stir-fry with the Korean BBQ ribs.

 

Tip: Enjoy the leftover ribs paired with a side salad and corn on the cob.

 

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Related Recipes

Korean BBQ Ribs with Stir Fry

Korean-BBQ-Ribs

Ingredients

  • Korean BBQ Ribs:
  • 1/2 cup (125 mL) Coca-Cola
  • 1 tbsp (15 mL) sriracha
  • 1 cup (250 mL) ketchup
  • 1/2 cup (125 mL) rice vinegar
  • 1/4 cup (60 mL) soy sauce
  • 1 tsp (5 mL) sesame oil
  • 4 pounds (1.81 kg) Western Family Pork Back Ribs
  • Stir-fry:
  • 2 tbsp (30 mL) canola oil
  • 2 cups (500 mL) kimchi
  • 1/2 cup (125 mL) Coca-Cola
  • 4 cups (1 L) sticky rice, cooked
  • 2 cups (500 mL) baby spinach

Directions

 

1.    In a medium bowl, whisk together Coca-Cola, sriracha, ketchup, rice vinegar, soy sauce and sesame oil.  Use half of the mixture to coat the ribs and marinate for 8 to 24 hours. Refrigerate the other half of the sauce to baste the cooked ribs.

2.    After marinating the ribs, preheat the oven 300°F (150°C).  Remove the ribs from the marinade and wrap in tin foil.  Place the wrapped ribs on a large baking sheet and bake for 2 hours.  Remove the ribs from the oven. Open the foil and brush with the remaining sauce.  Place under the broiler for 4 minutes.

3.    To prepare the stir-fry, heat a large skillet over medium heat.  Add the canola oil.  Add the kimchi and cook for about 2 minutes.  Add the Coca-Cola and reduce until almost dry.  Add the rice and stir to heat through.  Add the spinach and wilt.

4.    Serve the stir-fry with the Korean BBQ ribs.

 

Tip: Enjoy the leftover ribs paired with a side salad and corn on the cob.