Cycle 4 – Item 133
18 (Sat) May 2013
BBQ Babyback Ribs
at Palhyeon Camp
-Namyangju, Gyeonggi, Republic of Korea-
with DJ, P family
While 4 prior posts have featured meals at this campsite, this is the first time showing the grounds of the campsite.
First, I appreciate the proximity to home. It’s located 39 km away in Namyangju, a satellite city northeast of Seoul. (In fact, when IZ suddenly developed a fever at mid-afternoon, I drove him and his mommy to our local pediatrician, then home, and got back to the site in time for dinner.)
Second, I like that most of the property comprises an actual forest with big trees, giving the experience a groovy commune-with-nature vibe, unlike the vast majority of “auto-camping” sites artificially cut from farmlands.
The one drawback is a lack of running water and proper restroom facilities up on the mountain; sinks and toilets are available at the base of the hill, less than 1 km away.
I am happy to find that making a decent BBQ sauce is much easier than many professional time/labor/ingredient intensive recipes would suggest (see for example 3.123 Pan-Grilled Chicken with Garlic Mash in Mario’s Kick-Ass Barbecue Sauce). Here, I improvised with tonkatsu sauce + ketchup + liquid smoke + honey + black pepper + chili/onion/garlic powders, which turned out very nice.
I am also happy to find that the Texas Crutch works beautifully on babyback ribs. I wrapped two racks of ribs in foil and cooked them in a closed kettle grill on high indirect heat. After 1 hour, the ribs were cooked through yet thoroughly moist in their own juices. For the finish, I brushed the ribs with the BBQ sauce and grilled them directly over the coals for 5 minutes per side to get a bit of caramelization/char. Awesome.
(See also CAMPING)
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)