Recipes Spicy Korean Glazed Pork Ribs 3.0 (4,725) Add your rating & review 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. By Jenny Kwak Updated on November 19, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 20 mins Total Time: 1 hrs Yield: 4 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 Directions 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. 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. 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. 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. Rate it Print