Serves 2 (hungry piggy adults)
1.4kg pork ribs, cut into individual ribs
1 cup kimchi
100g quince paste
1/4 cup honey
Juice of 1/2 lemon
Sea salt and freshly cracked black pepper
Place ribs in a large saucepan. Cover with cold water, salt generously then bring to the boil. Reduce heat to low and allow to simmer for an hour until meat is soft. Remove ribs from water, allow to cool slightly.
To make marinade, combine kimchi, quince paste, honey and lemon juice in a blender. Blitz until a smooth paste then season to taste with salt and pepper. Pour into a small saucepan and heat gently.
Pour 1/2 the marinade over the ribs, toss to coat. Preheat a BBQ to high. Cook ribs, 10-12 mins, turning and basting regularly with remaining marinade until sticky and caramelised. Serve immediately with an icy, cold beer.