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Korean Barbecued Ribs with Pickled Greens

These Korean-style barbecued ribs are served with pickled Taiwan boy choy; the greens are infused with the flavors of rice-wine vinegar, ginger, toasted sesame oil, garlic, chiles, and scallions

Source: Martha Stewart Living, March 2004
Servings

Ingredients

For the marinade

For the pickled greens

Directions

Cook's Notes

Both the ribs and the greens need to marinate overnight, so plan accordingly.

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