Side Dishes

Rosemary Grilled Baby Back Ribs with Mustard Mayo

Name: Rosemary Grilled Baby Back Ribs with Mustard Mayo
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 400 g Baby back ribs (jjokgalbi); 30 g Olive oil; 1 g Whole black peppercorns; 1 g Dried rosemary; 15 g Wine; 45 g Cherry tomatoes; 60 g Onion; 10 g Lemon peel; 30 g Mayonnaise; 15 g Vinegar; 10 g Whole grain mustard; 5 g Sugar; 5 g Minced garlic; 1 g White pepper

쪽갈비구이

Baby back ribs parboiled with wine, then grilled with olive oil, rosemary and peppercorns and served with grilled cherry tomatoes, onion, lemon zest and a grainy mustard mayo. Rosemary removes gamey odors and peppercorns add depth so no salt is needed.

📝 Step-by-Step Instructions

Boil the ribs in water with the wine until over 80% cooked and rinse in cold water. Brush with olive oil, sprinkle with rosemary and peppercorns and grill.

Rosemary Grilled Baby Back Ribs with Mustard Mayo — step 1

Mix the sauce.

Rosemary Grilled Baby Back Ribs with Mustard Mayo — step 2

Julienne the lemon peel.

Rosemary Grilled Baby Back Ribs with Mustard Mayo — step 3

Cut the cherry tomatoes and onion into bite-sized pieces and grill in a pan.

Rosemary Grilled Baby Back Ribs with Mustard Mayo — step 4

Grill the ribs with the lemon peel.

Rosemary Grilled Baby Back Ribs with Mustard Mayo — step 5

Grill the ribs together with the vegetables and serve with the sauce.

Rosemary Grilled Baby Back Ribs with Mustard Mayo — step 6

📊 Nutrition Facts (per serving)

306.8Calories (kcal)

2.7 gCarbs

23.3 gProtein

22.5 gFat

150.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.