Spicy and Sweet Braised Pork Ribs
Pork Rib Recipe: Spicy Braised Ribs, How to Cook Pork Ribs
Here’s a recipe for spicy and sweet braised pork ribs, a dish the whole family loves. We’ll guide you through the entire process, from soaking the ribs to remove blood, to blanching them for a clean taste, and finally, making a flavorful spicy sauce. These tender ribs, infused with a zesty marinade, are perfect as a side dish or a hearty appetizer. Let’s get cooking!
Main Ingredients- Pork ribs 700g
- Water 700ml
Soaking Ribs (Blood Removal)- Sugar 2 Tbsp
Blanching Ribs (Deodorizing)- Bay leaves 4-5
- Dried ginger 4-5 pieces (or 2-3 slices fresh ginger)
- Green onion 1 stalk (white parts mainly)
Spicy Sauce- Pear 1/4 (pureed)
- Small onion 2 (pureed)
- Green onion 1 stalk (white parts mainly, pureed)
- Soy sauce 7 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Sugar 2 Tbsp
- Corn syrup or Oligosaccharide 3 Tbsp
- Oyster sauce 1 Tbsp
- Mirin or Rice wine 4 Tbsp
- Minced garlic 2 Tbsp
- Perilla oil or Sesame oil 1 Tbsp
- Whole peppercorns, freshly ground approx. 20 twists
- Sugar 2 Tbsp
Blanching Ribs (Deodorizing)- Bay leaves 4-5
- Dried ginger 4-5 pieces (or 2-3 slices fresh ginger)
- Green onion 1 stalk (white parts mainly)
Spicy Sauce- Pear 1/4 (pureed)
- Small onion 2 (pureed)
- Green onion 1 stalk (white parts mainly, pureed)
- Soy sauce 7 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Sugar 2 Tbsp
- Corn syrup or Oligosaccharide 3 Tbsp
- Oyster sauce 1 Tbsp
- Mirin or Rice wine 4 Tbsp
- Minced garlic 2 Tbsp
- Perilla oil or Sesame oil 1 Tbsp
- Whole peppercorns, freshly ground approx. 20 twists
- Pear 1/4 (pureed)
- Small onion 2 (pureed)
- Green onion 1 stalk (white parts mainly, pureed)
- Soy sauce 7 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Sugar 2 Tbsp
- Corn syrup or Oligosaccharide 3 Tbsp
- Oyster sauce 1 Tbsp
- Mirin or Rice wine 4 Tbsp
- Minced garlic 2 Tbsp
- Perilla oil or Sesame oil 1 Tbsp
- Whole peppercorns, freshly ground approx. 20 twists
Cooking Instructions
Step 1
The first crucial step is to remove the blood from the pork ribs. Place the ribs in a large bowl and cover generously with cold water. Add 2 tablespoons of sugar, which helps in drawing out the blood. Change the water periodically and soak for 30 minutes to 1 hour, or until the water runs relatively clear.
Step 2
After soaking, gently pat the ribs dry with paper towels. To help the marinade penetrate deeply, make a few shallow cuts (about 2-3) into the thicker parts of the meat. This allows the flavors to meld beautifully within the ribs.
Step 3
In a large pot, add enough water to generously cover the ribs. Toss in the bay leaves, dried ginger pieces (or fresh ginger slices), and the whole green onion stalk. Bring the water to a rolling boil over high heat. Once boiling, carefully add the soaked pork ribs. Blanch for about 10 minutes. This process effectively removes any impurities and reduces the gamey odor.
Step 4
Once blanched, drain the ribs and rinse them thoroughly under cold running water. Pay special attention to the areas around the bones to wash away any remaining blood or impurities. After rinsing, let the ribs drain well in a colander.
Step 5
Now, let’s prepare the spicy sauce. In a blender, combine the peeled pear (1/4), small onions (2), and the white parts of the green onion (1 stalk). Blend until smooth. Using a store-bought ‘pear juice’ drink (like ‘Gallymandeo Bae’) can also work wonderfully and add extra sweetness and flavor.
Step 6
To the blended mixture, add the soy sauce (7 Tbsp), gochugaru (4 Tbsp), sugar (2 Tbsp), corn syrup (3 Tbsp), oyster sauce (1 Tbsp), mirin (4 Tbsp), minced garlic (2 Tbsp), and freshly ground black pepper (about 20 twists). Finish with 1 Tbsp of perilla oil (or sesame oil) and mix everything thoroughly until well combined. Making this sauce while the ribs are soaking saves time.
Step 7
Place the drained ribs in a bowl and pour the prepared spicy sauce over them. Gently mix and coat each rib evenly with the sauce. For the best flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to overnight. If you’re short on time, you can proceed to cook them immediately after marinating.
Step 8
Time to braise! Pour 700ml of water into a pot and add the marinated ribs. Bring to a boil over high heat with the lid off. Once it starts bubbling vigorously, cover the pot with a lid, reduce the heat to medium-low, and simmer for about 20 minutes. This allows the ribs to become tender.
Step 9
After 20 minutes, remove the lid. Continue to cook over medium heat, allowing the sauce to reduce and thicken into a glossy glaze. Stir occasionally to prevent sticking. Once the sauce reaches your desired consistency, your delicious spicy braised pork ribs are ready to serve! Enjoy them hot.
