This recipe for a Slow-cooked Asian Roast (from Chatelaine) is something easily adaptable to other dishes. Meat, onion and garlic aside, you can mix up the other ingredients use it for an overnight marinade for beef or pork or chicken that you quickly cook. You can also use it for things you want to simmer on the stove for awhile. And of course you can use it for roasts. It goes without saying you could use it for ribs. Whenever you need to impart those flavours you associate with Korean BBQ ribs, then you want this recipe.
A few tips: if you want to add some spice to it, try sriracha. Don’t worry if it doesn’t seem sweet enough at first: when I was braising some pork chops, I found it seemed sweeter the longer I cooked it, so best to leave it cook and then adjust for sweetness at the end. (That also goes for spiciness.)
BTW, if you want a straight up recipe for Korean BBQ ribs, I recommend this one (which is where the image comes from). Now you have options. 🙂