I love the simplicity of Eric Kim’s Salt-and-Pepper Ribs with Fresh Mint Sauce, which took inspiration from his dad’s recipe, slicking the baby back ribs in olive oil and sprinkling with salt and pepper before roasting in a very hot oven. The simple treatment allows the ribs to shine!
I typically have a take-it-or-leave-it attitude when it comes to mint, but the sweet and tangy mint sauce served alongside these ribs was the ideal complement, balancing out the richness of the pork perfectly.
Book: Korean American, page 235
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: rice vinegar
Pricey Ingredients: —
Hard-to-find: —
Version of the recipe on Food52.com.
