Ingredients

20 Spareribs
FOR SOY BASED BBQ SAUCE (4 Cups worth):
1/2 Medium apple (quartered and sliced)
Ginger Root (thumb size - diced)
2 Tbsp. Garlic
2 Cups Soy Sauce
1/2 Cup cooking wine
1/2 Cup Aji-Mirin (clear rice-wine)
1 Tsp. Pepper
1/4 Cup Water
4 Tbsp. Sugar (brown sugar is better)
1 Tbsp. Sesame Oil
1 Scallion/green onion (chopped)
FOR KOCHU-JANG BASED BBQ SAUCE (hot):
4 Tbsp. Kochu-jang (red chili pepper paste)
3 Tbsp. Sugar
1 Tbsp. Garlic (crushed)
2 Tbsp. Scallion/green onion (finely chopped)
1 Tbsp. Ground chili powder
1 Tbsp. Ginger juice
1 Tbsp. Pepper
1 Tbsp. Sesame oil
1 Tbsp. Crushed sesame seeds

Method

1) Cut spareribs in thirds if not already done, so each piece of bone has a meat chunk attached
2) Slice down the meat right by the bone, but not all the way to the bottom
3) Then slice up the front end of the meat, and then back down again.
4) The idea is to create a long thin strip of meat attached to the bone, where once there was a chunk
5) Score the meat in diagonals, being careful not to cut through.
6) To make the soy-based sauce combine all ingredients except (sesame oil and scallions) listed and cook over high heat.
7) Bring to a boil and reduce heat. Cook for 15 minutes, simmer for another 15 minutes.
8) When cool, strain. Add sesame oil and scallions. Marinate meat in sauce for at least 15 minutes, pref. overnight.
9) To make the hot barbecue sauce, add all ingredients together and mix well.
10) If using the hot barbecue sauce, spread the paste over each side of the meat. If using the soy-based barbecue sauce, just take it out of the marinate.
11) Cook in the broiler or in a hot skillet until done (a couple minutes). Feel free to spread the marinate over the meat while cooking.
12) Serve over a layer of lettuce and add lemon wedges to garnish.
13) Serve to greedy children
14) Serves 10