Saturday, September 6, 2014

Korean Style Pork Ribs




Braised baby back ribs are coated with a sweet and spicy Korean sauce before being broiled to perfection in this Korean inspired recipe.  The ribs are first slowly braised in chicken broth and onions to a fall-off-the-bone texture. The pork ribs are then coated with a sweet spicy sauce made from brown sugar, soy sauce, rice vinegar, sesame oil, garlic, ginger and red pepper before being broiled to perfection in the oven.

The process takes nearly 2 hours to complete, but only 20 minutes are spent actively cooking.  The majority of the cooking is done in the oven.  A long process, but well worth the wait for delicious ribs that nearly melt-in-your-mouth.

Tip: If you are cooking a full rack of ribs, the rack can be cut into half or quarters to be braised in a dutch oven.  If cooking multiple racks of ribs, I recommend rapping each rack in aluminum foil and baking them in the oven at 375 degrees Fahrenheit for 3.5 hours to reach the same fall-off-the-bone texture. Then broil the ribs one rack at a time.

Servings: 2
Prep Time: 10 minutes
Cooking Time: 100 minutes
Active Cooking Time: 20 minutes
Special Tools: Large Dutch Oven

Ingredients:

Half Rack Pork Ribs (Baby Back Ribs)
Salt and Freshly Ground Pepper
4 Cups Chicken Broth
1 Large Yellow Onion
1/4 Cup Low Sodium Soy Sauce
1/4 Cup Rice Vinegar
1/4 Cup Brown Sugar
1 Tablespoon Sesame Oil
3 Garlic Cloves minced
1 Inch Ginger minced
2 Teaspoons Red Pepper Flakes
3 Scallions finely chopped

Preheat the oven to 375 degrees Fahrenheit.

Season the pork ribs with salt and pepper.  Place the ribs bone side down in a dutch oven or cast iron pot.  Pour in the chicken broth until the ribs are about 3/4 submerged.  Add water if more liquid is needed.  Cut the onion into quarters.  Place 3 of the quartered onions in the pot and reserved the fourth.  Place the dutch oven over high heat on the stove top.  Cover to bring to a boil.

Once the contents reach a rumbling boil, transfer the pot to the preheated oven and let the meat braise for 90 minutes.

While the ribs cook start working on the sauce.  Mince the remaining quarter onion and place it in a large bowl with the soy sauce, rice vinegar, brown sugar, sesame oil, mince garlic, minced ginger, red pepper flakes and half the chopped scallions.  Whisk the ingredients until well combined.  Pour the mixture into a small sauce pan and place over high heat to reduce and thicken (about 3 minutes).  Set aside to cool.

Once the ribs are cooked remove them from the oven.  Line a rimmed baking sheet with aluminum foil. Carefully transfer the fall-off-the-bone tender ribs to the baking sheet bone side down.  Use a brush to coat the meat side of the ribs with the sauce.  Reserve the remaining sauce to be served on the side.  Transfer an oven rack to the top shelf or second highest shelf making sure to allow enough room for the ribs to be placed in the oven without touching broiler at the ceiling.   Preheat the oven to broil.   Place the ribs into the oven and let broil to brown and crisp the coating (2-4 minutes).  Keep an eye on the ribs as they cook to make sure they do not burn.

Remove the ribs from the oven, transfer to a plate and serve with extra sauce on the side for drizzling. Enjoy.

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