Chicago Scene: Firehouse Chef Nick Calace makes ribs and slaw

Firehouse Chef Nick Calace

Kalbi Marinade

3 cups low sodium soy sauce
3 cups pear nectar
1 1/2 cups white sugar
1/4 cup sesame oil
1/2 cup mirin (optional)
5 cloves of garlic, minced
1 medium yellow onion, chopped
1 inch piece of ginger minced
3 large green onions, cut into small pieces
1/4 cup toasted sesame seeds

Combine the ingredients in a large bowl.


12 pounds short-ribs cut through the bones (Cross-cut) 1/4 inch thick.

Add the ribs to the marinade bowl and marinate for 2-6 hours. Grill the ribs for over high heat approximately 2 minutes a side.

Asian peanut Slaw

1 small head of cabbage
1/2 head of red cabbage
1 head napa cabbage
2 red bell peppers cored, seeded and sliced thin
1 red onion sliced thin
1 cup peanut butter
1 cup rice vinegar
1 cup canola oil
1/4 cup sugar
5 cloves of garlic minced
1 inch piece of ginger minced
8 scallions chopped
1 cup cilantro chopped
1 cup dry roasted peanuts chopped
salt and pepper to taste

Thinly slice the cabbages and red onion and put them in a large bowl. Whisk peanut butter, rice vinegar, oil, sugar, garlic and ginger in a separate bowl. Combine with the cabbages. Add salt and pepper to taste. Let it marinate for at least 30 minutes. Add the scallions, cilantro and chopped peanuts before serving.

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