{"id":842,"date":"2019-03-16T09:37:09","date_gmt":"2019-03-16T15:37:09","guid":{"rendered":"http:\/\/olivereats.ca\/?p=842"},"modified":"2019-03-16T09:37:10","modified_gmt":"2019-03-16T15:37:10","slug":"korean-bbq-ribs","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2019\/03\/16\/korean-bbq-ribs\/","title":{"rendered":"Korean BBQ Ribs"},"content":{"rendered":"<p>Easy and tasty!\u00a0 You can use beef short ribs or flank steak.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li><strong>For the Marinade<\/strong><\/li>\n<li>1\/2 c soy sauce<\/li>\n<li>1\/4 c packed brown sugar<\/li>\n<li>2 tbsp rice vinegar<\/li>\n<li>2 tbsp sesame oil<\/li>\n<li>2 tbsp minced garlic<\/li>\n<li>1 tbsp peeled, finely chopped ginger<\/li>\n<li>1 tbsp ketchup<\/li>\n<li>1 tsp red pepper flakes<\/li>\n<li>5 lbs beef ribs<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li><strong>For BBQ Sauce<\/strong><\/li>\n<li>1\/4 c hoisin sauce<\/li>\n<li>1\/4 c sweet hot pepper sauce<\/li>\n<li>2 tbsp mirin (similar to soy sauce)<\/li>\n<li>1 tbsp sesame oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Combine marinade ingredients and pour over ribs.\u00a0 I like to use a zip lock bag.\u00a0 Marinate overnight if possible.<\/li>\n<li>Fire up the BBQ and cook the ribs.\u00a0 Depends on the size but likely 10 min a side on 350 degrees.\u00a0 Throw out used marinade.<\/li>\n<li>When ribs are done, coat with BBQ sauce and cook 2 mins more to brown (not burn) the sauce.<\/li>\n<li>Serve!<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/mywebsitehere.com\">Hello Magazine.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Easy and tasty!\u00a0 You can use beef short ribs or flank steak. Thanks to Hello Magazine.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[14],"tags":[],"class_list":["post-842","post","type-post","status-publish","format-standard","hentry","category-beef"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-dA","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/842"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=842"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/842\/revisions"}],"predecessor-version":[{"id":843,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/842\/revisions\/843"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=842"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=842"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=842"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}