Braised Pork Back Ribs
Birthday Feast: Deliciously Sweet and Savory Braised Pork Back Ribs for Kids
On birthdays, galbijjim (braised ribs) is as essential as japchae! This time, I’ve prepared a delicious braised pork back ribs dish that’s fun to eat right off the bone. The kids gave it a “thumbs up!” and asked for more. Shall we make pork back ribs that will captivate your children’s taste buds?
Main Ingredients
- Pork back ribs 2.5 jin (approx. 1.5kg)
- Radish (medium) 1/2
- Carrot (medium) 1
- Small chestnuts (if using dried) about 10
- Jujubes about 15
Pork Back Rib Marinade
- Brewed soy sauce 1 cup (200ml)
- Brown sugar 3 Tbsp
- Minced garlic 4 Tbsp
- Oligosaccharide 2 Tbsp
- Rice syrup 1 Tbsp
- Ginger tea 1 Tbsp (or 1 tsp ginger powder)
- Sesame oil 1 Tbsp
- Sesame seeds 1 Tbsp
- Onion (medium) 2 Tbsp (finely chopped or pureed)
- Banana 1/2
- Apple 1/2
- Green onion (white parts) 1 handful
- Brewed soy sauce 1 cup (200ml)
- Brown sugar 3 Tbsp
- Minced garlic 4 Tbsp
- Oligosaccharide 2 Tbsp
- Rice syrup 1 Tbsp
- Ginger tea 1 Tbsp (or 1 tsp ginger powder)
- Sesame oil 1 Tbsp
- Sesame seeds 1 Tbsp
- Onion (medium) 2 Tbsp (finely chopped or pureed)
- Banana 1/2
- Apple 1/2
- Green onion (white parts) 1 handful
Cooking Instructions
Step 1
Rinse the pork back ribs thoroughly under cold water. Soaking them to remove blood is crucial for eliminating any gamey odor. Place the ribs in a bowl, add 1 Tbsp of ginger tea and enough water to completely submerge the ribs. Let them soak for about half a day to bleed out. Once the blood is removed, rinse the ribs clean under running water.
Step 2
Prepare the fruits and vegetables that form the base of our delicious marinade. You’ll need half an apple, half a banana, and about 2 Tbsp worth of a medium onion (you can even use pickled onions if you have them). Feel free to substitute with other fruits like pear, kiwi, or pineapple if you have them on hand – they all work wonderfully!
Step 3
Combine the prepared apple, banana, onion, and a handful of green onions in a blender. Blend until smooth. Pour this fruit and vegetable puree into your soy sauce-based marinade and mix well. The base ingredients are: 1 cup (200ml) soy sauce, 3 Tbsp brown sugar, 4 Tbsp minced garlic, 2 Tbsp oligosaccharide, 1 Tbsp rice syrup, 1 Tbsp ginger tea (or 1 tsp ginger powder), 1 Tbsp sesame oil, and 1 Tbsp sesame seeds. Taste and adjust the seasoning as needed. The key is to make it slightly sweet, which children particularly enjoy!
Step 4
And there you have it – a delicious homemade marinade specifically for your pork back ribs! This blend will truly elevate the flavor of your braised ribs.
Step 5
Generously coat the blood-removed pork back ribs with the prepared marinade. Cover the bowl with plastic wrap and refrigerate for at least one to two days for the flavors to meld deeply into the meat. For an even richer taste, marinate for 2-3 days. (Tip: If you prefer grilled ribs, it’s best to blanch the ribs briefly before marinating.)
Step 6
Once the ribs are nicely marinated, it’s time to prepare the vegetables for the braise. Carrots and radish add a wonderful sweetness and tender texture to galbijjim. Prepare them by peeling (using a round peeling technique is nice) and cutting them into bite-sized pieces. (Tip: If you have dried chestnuts stored in your freezer, adding them instead of fresh ones will impart a unique and delicious flavor.)
Step 7
Place the marinated ribs and the marinade into a pot. Add about one bowl of rice (approximately 1 cup) of water. Arrange the prepared carrots and radish on top of the ribs. Bring to a boil over medium-high heat, then reduce to medium heat and let it simmer. After a while, lower the heat to low or very low and continue to cook for about 1 hour with the lid on initially, then uncovered for the last part of the cooking to allow the sauce to thicken and the flavors to concentrate.
Step 8
Taste and adjust the seasoning if necessary. Once the flavors are well-balanced with a pleasant sweetness, it’s ready to serve. Transfer to a serving dish and present it beautifully on your birthday table or for any special occasion. (Tip: Braised ribs taste best when served hot. If they cool down, the flavor can diminish, so it’s recommended to reheat them gently just before serving.)
