Once On A Blue Moon Recipe

Prepare and season

Preheat oven to 300°F (150°C). Pat ribs dry with paper towels. Rub neutral oil over both sides. Combine kosher salt, black pepper, garlic powder and onion powder in a small bowl and rub evenly over both sides of the ribs. Let sit at room temperature while you prepare other components, 15–20 minutes.

Slow roast

Place ribs bone-side down on a baking sheet lined with foil or in a roasting pan. Cover tightly with foil and roast in preheated oven 2 to 2.25 hours, until meat is tender and pulls back from the bone but not falling apart.

Finish under broiler or grill

Remove ribs from oven and brush generously on both sides with Sticky Korean Glaze (see glaze section). Set oven to broil (or preheat a grill to high). Broil or grill ribs 3–5 minutes per side, glazing and watching carefully so the sugars caramelize without burning. When nicely charred and sticky, remove and rest 5 minutes before slicing between bones into individual portions.

While ribs roast, make the glaze. In a small saucepan over medium-low heat, combine gochujang, soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic and minced ginger. Stir to combine and bring to a gentle simmer. Cook 4–6 minutes until slightly thickened and glossy. Remove from heat, let cool slightly. Reserve about 3 tablespoons for brushing after first roast and 2–3 tablespoons warm for final glazing; keep the rest to serve as extra. Taste and adjust sweetness or acidity (add more honey or vinegar) if desired. Stir in toasted sesame seeds and sliced scallions just before using as garnish.

Cook corn: In a medium skillet over medium heat, melt butter. Add corn kernels and sauté 3–5 minutes until slightly softened and smelling sweet. Add cream and milk, reduce heat to low and simmer 2–3 minutes.

Purée: Transfer half the corn mixture to a blender (or use an immersion blender in a deep container) and purée until very smooth. Return to the skillet and stir in remaining corn pieces for texture if desired. Add salt, white pepper and lime juice. If purée is too thick, stir in up to 1–2 tablespoons water or milk to reach a smooth spoonable consistency. Keep warm until plating.

Bloom gelatin: Sprinkle gelatin over the 2 tablespoons cold water and let bloom 5 minutes.

Combine liquids: In a small saucepan, warm the Blue Moon beer and cold stock gently over low heat — do not boil (alcohol will reduce and flavors concentrate). Remove from heat and whisk in orange juice, salt, and the bloomed gelatin until it dissolves completely. Cool mixture to room temperature, then chill in fridge until slightly viscous but not set, about 20–30 minutes (time will vary).

Whip into foam: Transfer chilled liquid to a tall mixing container. Use an immersion blender at an angle or a hand mixer to aerate the liquid vigorously for 30–60 seconds until a light stable foam forms on top. Spoon or gently ladle the foam onto plated components immediately; the foam will hold 5–15 minutes depending on chill and gelatin amount.

Plate corn purée: Spoon a generous smear or pool (about 3–4 tablespoons) of warm corn purée onto each plate where the ribs will sit.

Arrange ribs: Place 2–3 rib portions per serving over the corn purée. Spoon additional sticky Korean glaze over the ribs for a glossy finish and sprinkle with reserved scallions and sesame seeds.

Add Blue Moon Air: Using a spoon, place 1–2 tablespoons of the Blue Moon foam beside or lightly over the ribs just before serving so it retains its volume.

Garnish and serve: Scatter microgreens or cilantro, add a lime wedge, and serve immediately while ribs are warm and glaze is tacky.