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6 answers 1216 views
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HalfPint

HalfPint is a trusted home cook.

added about 2 years ago

Yes. You can use the marinade for kalbi, Korean spareribs. Or you can add chopped kiwi or papaya to your favorite marinade. The enzyme in the fruits will tenderize any protein. It is the same enzyme, papain, found in commercial meat tenderizer. Just don't marinate too long or the meat will turn to mush.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 2 years ago

In addition to the marinade the ribs will need low and slow cooking. Bank your coals to the outsides and cook the ribs over indirect heat. You will probably have to replenish your fuel at least once. Another marinade element for Korean style barbecue is Asian pear.

0a62c55f 38bb 4f00 aefc 1de6685070d9  stringio
added about 2 years ago

I think that only works with thinly sliced meat. the whole rib will never tenderize.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added about 2 years ago

Actually it will work. The fruit enzyme will breakdown connective tissue and protein. It will take longer with a larger cut of meat, but it will tenderize the short rib. Kiwi is a good tenderizer because the actinidin (enzyme in the kiwi) attacks connective tissue without turning the meat to mush, http://www.pbs.org/food...

559b7954 d7be 4065 8a51 4b2c9c58102d  lardofavon
added about 2 years ago

Yes. Basically BBQ them. Slow & low, indirect heat, say 200-250º. The collagen & intra-muscular fat will begin to break down when it reaches around 160º. Pitmasters refer to this as the "plateau". Meat can stay at this temp internal for hours until the effect I mentioned is complete & the meat continues to rise in temp. When they get to 190-195º pull them & double wrap them in foil (one layer keeps heat in, one keeps cold out) and they should cost into the 200s on their own.

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Michael Ruhlman

Michael is a food critic and established cookbook author -- Ruhlman's Twenty and Egg: A Culinary Exploration are the most recent additions to his vast body of work.

added about 2 years ago

I've found that the fruit enzyme makes meat mushy rather than tender. acid marinades don't tenderize. slicing thinly across the grain tenderizes, as for korean bbq, excellent. and you can sous vide at 140?F for 48 hours then sear or grill to finish. otherwise need low slow moist heat to breakdown collagen.