Korean Kush Ribs with Apple Slaw
Our world is blessed with a diverse array of BBQ-based cuisines, from dry-rubbed Texan brisket to marinated Korean bulgogi, and all the kabobs, shawarmas, cevapcici, lechon, churrasco, luau, char siu and barbacoa in between. BBQ is also an ancient tradition – researchers in Israel have found evidence that over 200,000 years ago, humans near Carmel were roasting their meats.
To this delicious and long lineage of human innovation, we add these succulent pork ribs. With flavours inspired by Korean grill traditions, and an experiential element provided by our cannabis-infused honey, we’re proud of our contribution to the evolution of this great human tradition.
We strongly recommend making more than you need, shredding the leftovers and sandwiching them in our fresh bao for an equally-satisfying next day treat.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
Cut the rack of ribs into 3 or 4 pieces.
In a large pot, add ribs, bay leaves, peppercorns (white or black), mustard seeds and salt. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 hour, until the ribs or tender, but not fully falling off the bone.
Remove the ribs, and once slightly cooled, cut them into individual rib pieces and place in a roasting pan. Add ½ of the bbq glaze and bake at 450℉ for about 40-50 minutes. Using a brush, glaze the ribs with extra sauce throughout. Ribs should be glazed, deep brown, and very tender.
** Boiled ribs can be left in the sauce for one day before finishing
*** Finish with radish and apple slaw for extra potency (or omit the cannabis honey to enjoy the flavour without extra cannabis effects).
Dice the apples and radishes. Combine in a bowl with chopped mint, lemon juice and canna-honey. Season with salt, to taste.