Sticky Jinga Korean BBQ Ribs

**For the Ribs**
• 2 racks baby back ribs (about 4-5 lbs total)
• 1½ cups Global Wok Korean BBQ Sauce (divided)
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

**For the Zesty Island Cole Slaw**
• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1/2 cup diced pineapple
• 1/4 cup diced red bell pepper
• 2 green onions, sliced
• 1/4 cup mayonnaise
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon sesame oil
• Salt and pepper to taste

**For Garnish**
• Sesame seeds
• Fresh cilantro, chopped
• Lime wedges

**Prep Instructions:**
1. Remove membrane from the back of the ribs by sliding a knife under it and pulling it off
2. In a small bowl, mix brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper to create a dry rub
3. Rub the spice mixture all over both racks of ribs, coating evenly
4. Let ribs sit at room temperature for 20-30 minutes

**For the Cole Slaw:**
1. In a large bowl, combine shredded green cabbage, purple cabbage, carrots, diced pineapple, red bell pepper, and green onions
2. In a small bowl, whisk together mayonnaise, rice vinegar, lime juice, honey, sesame oil, salt, and pepper
3. Pour dressing over cabbage mixture and toss until well coated
4. Refrigerate cole slaw for at least 30 minutes to allow flavors to meld

**Cooking Instructions (Oven Method):**
1. Preheat oven to 300°F
2. Wrap each rack of ribs tightly in aluminum foil and place on a baking sheet
3. Bake for 2.5-3 hours until ribs are tender
4. Remove ribs from oven and carefully unwrap (watch for hot steam)
5. Increase oven temperature to 400°F
6. Brush ribs generously with 3/4 cup Global Wok Korean BBQ Sauce
7. Return to oven uncovered and bake for 10-15 minutes
8. Brush with remaining Korean BBQ Sauce and bake for another 5-10 minutes until sticky and caramelized

**To Serve:**
1. Remove ribs from oven and let rest for 5 minutes
2. Cut into individual ribs
3. Top with Zesty Island Cole Slaw
4. Garnish with sesame seeds, fresh cilantro, and lime wedges

Sticky Korean BBQ Ribs with Zesty Island Cole Slaw!

BOLD | FRESH | FEARLESS