Korean Sticky Ribs with California Walnuts

    Ingredients

    For the Candied California Walnuts
    3 cups California Walnuts
    1 cup powdered sugar
    For the Korean Sticky Ribs
    0.25 cup honey
    0.125 cup California walnuts, roasted and roughly chopped
    0.25 cup Gochujang Red Pepper Paste
    1 rack Baby Back or Spare Ribs, pre-cooked and cut into individual riblets
    For the garnish
    1 tbsp scallions, finely chopped
    2 tbsp candied California walnuts, finely chopped
    1 tsp sesame seeds, toasted

    Description

    This shareable plate combines global flavor with wonderful nutrition to create an enticing dish that’s fun for the whole family to devour.

    Preparation

    Candied California Walnuts

    Bring a large pot of salted water to a boil. Blanch walnuts for 1 minute and toss until coated with powdered sugar.

    Deep fry at 325F for 2-3 minutes, or until golden.

    Remove from fryer and spread on a baking sheet lined with parchment paper. Allow to cool and store in an airtight container until ready to use.

    Korean Sticky Ribs

    In food processor puree honey, roasted walnuts and gochujang. To cook (frying method): Preheat fryer to 350F. Deep-fry ribs for 2-3 minutes or until crisp and golden. To cook (oven method): Preheat oven to 400F – cook until slightly charred and heated through- about 7 minutes. To cook (grill method): Preheat grill over high heat – cook, tuning continuously until heated through- about 7 minutes.

    Toss with desired amount of honey-gochujang sauce and stack high on a plate. Sprinkle evenly with scallions, chopped candied walnuts and sesame seeds. Serve immediately with the remaining sauce for dipping.