Braised Pork Ribs in Soy Sauce
How to Make Delicious Braised Pork Ribs in Soy Sauce
A delightful main dish that everyone will love: the perfect harmony of tender pork ribs and a sweet and savory soy sauce glaze! This recipe shows you how to make incredibly delicious braised pork ribs without a pressure cooker. It’s a fantastic dish for special occasions or as a hearty side for kids.
Main Ingredients- 1.2kg Pork ribs
- 1 Tbsp Soybean paste (Doenjang)
- 3-4 Bay leaves
Cooking Instructions
Step 1
First, soak the pork ribs in cold water for about 2 hours to remove any blood. Properly removing the blood is crucial for a clean and delicious taste without any gamey odor.
Step 2
After draining the blood, place the ribs in a pot and add enough water to fully submerge them. Add 1 tablespoon of soybean paste and 3-4 bay leaves, then bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 30 minutes. This step helps to eliminate any unwanted odors and tenderize the meat.
Step 3
While the ribs are simmering, let’s prepare the delicious braising sauce! In a bowl, combine 8 tablespoons of soy sauce, 4 tablespoons of sugar, 3 tablespoons of corn syrup, 4 tablespoons of mirin, 2 tablespoons of minced garlic, and 1 tablespoon of sesame oil. Pour in 700ml of water and stir until all ingredients are well combined. Making the sauce in advance allows the flavors to meld beautifully for a richer taste.
Step 4
Remove the ribs from the pot after simmering for 30 minutes. Rinse them under cold running water to wash away any impurities, then drain them well. Be careful not to overcook; they should be simmered just enough to remove the bloodiness, not until fully cooked.
Step 5
Transfer the blanched pork ribs to a wide pot or pan. Pour the prepared braising sauce over the ribs. Bring the sauce to a boil over high heat, and once it starts to bubble vigorously, reduce the heat to medium-low.
Step 6
Continue to simmer over medium-low heat, stirring occasionally to prevent sticking and burning. Allow the sauce to reduce and thicken, coating the ribs evenly. Slow simmering is the key to allowing the flavors to penetrate the meat.
Step 7
Simmer for about another 40 minutes. The sauce will thicken and become glossy, resulting in perfectly braised pork ribs in soy sauce. They are delicious served hot, but the flavors deepen even further when allowed to cool slightly. This dish is a fantastic main course for any meal or a great appetizer with drinks!
