Korean-Style Barbecue Ribs with Sesame & Scallion

2 hrs., 10 min.
4 Servings
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  • ½ cup Giant Eagle brown sugar
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 rack ribs (St. Louis cut, baby back or spare)
  • 1 cup beer
  • 1 (11.8 oz.) bottle Market District Korean-style barbecue sauce
  • ¼ cup Korean red chile paste (Gochujang - available in Asian section)
  • ½ cup Market District Thai-style sweet chile sauce
  • 1 tsp. sesame oil
  • 1 bunch scallions, thinly sliced
  • 2 Tbsp. sesame seeds


  Prep Time: 10 min. • Cook Time: 2 hrs.

Preheat grill to medium. In a small bowl, mix the brown sugar, salt and pepper.

Tear off two large sheets of foil — large enough to fully wrap around the ribs and seal. Stack the sheets on top of each other. Place the ribs on top of the foil and rub both sides with the brown sugar mix. Place the rib bones facing up and bring the edges of the foil up to seal (like how a tent looks). Before sealing the foil completely, pour in the beer and then seal airtight. Place the rib packet on the grill and cook for 1½-2 hours or until the ribs are easily pierced with a fork but not falling apart*.

While the ribs are cooking, mix the barbecue sauce, chile paste, sweet chile sauce, and sesame oil.

Remove the ribs from the foil and discard any cooking liquid. Brush the sauce on both sides of the ribs and grill for 2-3 minutes per side to caramelize the glaze. Continue to baste the ribs with the sauce and then grill for 2-3 minutes. You can add as many layers of glaze as you wish. To finish, sprinkle the ribs with scallions and sesame seeds, then slice into sections and enjoy!

*For food safety, cook ribs to an internal temperature of 145°F.

Smashed Potatoes with Cilantro Chimichurri


  • 1 (24 oz.) bag Market District sunrise medley potatoes
  • ½ cup Market District extra virgin olive oil
  • 1 bunch cilantro, washed and chopped
  • 1 bunch scallions, rough chopped
  • 3 Tbsp. white distilled vinegar
  • 2 tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 tsp. sesame oil


  Cook Time: 25 min.

First, heat a pot of water and boil the potatoes until tender. Cool slightly and smash each potato using the back of a wooden spoon.

Make the chimichurri by placing all remaining ingredients into a blender. Puree until smooth and bright green.

Stack two large sheets of foil together. Sheets should be as large as a sheet tray. Place the smashed potatoes onto the foil sheets, then pour the scallion chimichurri over top. Fold the edges over and crimp to seal shut, making a foil packet. Make sure the potatoes are in the single layer within the packet to ensure even cooking (ie not clumped together at one end of the packet). Transfer the packet to the grill and cook over medium heat for 10-15 minutes. Then carefully open one end of the foil packet, remove the potatoes, and enjoy!

Approximate Nutritional Information (Per Rib Serving): Calories 1160, Fat 59g, Sat Fat 18g, Trans Fat 0g, Cholesterol 200mg, Sodium 3990mg, Total Carbohydrate 100g, Fiber 1g, Sugars 84g, Protein 56g

Approximate Nutritional Information (Potatoes): Calories 390, Fat 29g, Sat Fat 4g, Trans Fat 0g, Cholesterol 0mg, Sodium 1190mg, Total Carbohydrate 32g, Fiber 4g, Sugars 2g, Protein 4g
ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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