There are 3 ways to cook them depending on how much time you have for dinner prep: slow cooked in the oven at 250F for 2 hours, air fried for 18 minutes (won’t be as tender as the other two options,) OR cooked in the instant pot for 25 minutes (optional: then broil for 3 minutes to get them charred.)
Ingredients:
5 lbs of beef back ribs
3/4 cup soy sauce
6 tbsp brown sugar
1/4 cup mirin
1 apple sauce pouch
1 onion, thinly sliced
2 tsp minced ginger
2 tbsp minced garlic
1/4 tsp ground black pepper
Directions:
1. Mix all marinade ingredients. Place the beef back ribs in a large container and pour the marinade over the ribs. Make sure the ribs are evenly coated in the marinade. Marinade in the fridge for 24 hours for optimal taste.
2. Bring out the marinated ribs and place them in the instant pot. Add the leftover marinade. Cook them on high pressure for 25 minutes and QR when done.
3. When the ribs are finished cooking, place them on a large baking sheet lined with parchment paper. Broil for 3-5 minutes until charred.
4. Top the ribs with sesame seeds and chopped scallions.
5. (Optional:) pair the ribs with my mom’s soba noodle salad! Salad dressing is 2 tbsp of extra virgin olive oil + 2 tbsp of vinegar + 2 tbsp of soy sauce + 2 tbsp of sugar + 1 tbsp of lemon + 1 tbsp of gochugaru (Korean pepper powder- this can be adjusted to your taste!)
