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Spicy Korean Glazed Pork Ribs

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  • Servings: 4

These succulent ribs, a version of those served at Korean restaurant Do Hwa, are adapted from the cookbook Dok Suni: Recipes from My Mother's Korean Kitchen by Jenny Kwak, whose mother owns Do Hwa.

KEY: Recipe of the Day, Father's Day, Game Day, Holiday Open House, New Year's Eve, Asian, Korean, Staff Favorites

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Ingredients

  • 5 pounds pork baby back ribs, trimmed of excess fat
  • 2 quarts water
  • 4 ounces unpeeled fresh ginger, thinly sliced (about 1 cup)
  • 1/2 cup packed light brown sugar
  • 8 large garlic cloves, minced
  • 1 1/2 cups soy sauce
  • 3 tablespoons Asian sesame oil
  • 3 tablespoons Korean red pepper flakes or 2 tablespoons crushed red pepper

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How to make this recipe

  1. In a large roasting pan set over 2 burners, cover the ribs with cold water and bring to a boil over moderately high heat. Boil for 5 minutes. Transfer the ribs to a large plate; discard the water.
  2. Return the pan to the 2 burners and add the water. Add the ribs and ginger; bring to a boil. Add the sugar, garlic, soy sauce, sesame oil and chile flakes. Cover with foil and boil over moderately high heat for 7 minutes. Simmer over moderately low heat, turning the ribs a few times, until tender, about 20 minutes.
  3. Preheat the broiler. Transfer the ribs to a large rimmed baking sheet, meaty side down. Boil the braising liquid until thickened and intensely flavored, about 10 minutes. Strain the liquid; you should have about 2 cups.
  4. Generously brush the ribs with the braising liquid and broil 4 inches from the heat, rotating the pan, until glazed and lightly charred, about 3 minutes. Turn the ribs meaty side up and brush again with the braising liquid. Broil, brushing occasionally and rotating the pan, until the ribs are glazed, about 4 minutes. Let rest for 5 minutes, then cut between the ribs, mound on a platter and serve.
Contributed By Photo © Quentin Bacon Published July 2003

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