Courtesy of California Walnuts

Ingredients

For the candied walnuts:
3 cups California Walnuts
1 cup powdered sugar

For the Korean sticky ribs: 
1/4 cup honey
1/8 cup California Walnuts, roasted and roughly chopped
1/4 cup Gochujang Red Pepper Paste
1 rack Baby Back or Spare Ribs, pre-cooked and cut into individual riblets

For the garnish: 
1 Tablespoon scallions, finely chopped
2 Tablespoons Candied California Walnuts, finely chopped
1 teaspoon sesame seeds, toasted

Procedure:

• Bring a large pot of salted water to a boil. Blanch walnuts for 1 minute and toss until coated with powdered sugar.
• Deep fry at 325F for 2-3 minutes, or until golden.
• Remove from fryer and spread on a baking sheet lined with parchment paper. Allow to cool and store in an airtight container until ready to use.
• In food processor puree honey, roasted walnuts and gochujang. To cook (frying method): Preheat fryer to 350F. Deep-fry ribs for 2-3 minutes or until crisp and golden. To cook (oven method): Preheat oven to 400F – cook until slightly charred and heated through- about 7 minutes. To cook (grill method): Preheat grill over high heat – cook, tuning continuously until heated through- about 7 minutes.
• Toss with desired amount of honey-gochujang sauce and stack high on a plate. Sprinkle evenly with scallions, chopped candied walnuts and sesame seeds. Serve immediately with the remaining sauce for dipping.