Spicy and Sweet Braised Pork Ribs (Rice Cooker Method)
Melt-in-your-mouth Pork Ribs Made Easy with a Rice Cooker! A Deliciously Spicy and Sweet Recipe Perfect for Entertaining Guests.
This recipe is praised for making pork ribs as tender as beef ribs! Experience a melt-in-your-mouth texture that will have everyone raving. This delightfully spicy and sweet braised pork rib dish is incredibly easy to make using a rice cooker, making it perfect for special occasions or when you want to impress guests with minimal fuss.
Ingredients for Spicy and Sweet Braised Pork Ribs- 2kg Pork Spareribs (choose thick cuts)
- 5 Potatoes for braising (cut into large cubes)
- 1/4 Carrot (cut into large pieces)
- 2 King Oyster Mushrooms (sliced into bite-sized pieces)
- 1/2 Green Onion (sliced diagonally)
- Tteok (rice cakes, preferred type) as needed (tteokbokki or tteokguk rice cakes)
Seasoning Ingredients for Spicy and Sweet Braised Pork Ribs- 1 Apple (peeled and cored, for blending)
- 1/2 Onion (roughly chopped, for blending)
- 2 Tbsp Minced Garlic
- 100g Sugar (brown sugar adds a deeper flavor!)
- 60g Mirin (or cooking wine)
- 60g Soy Sauce (regular)
- 40g Soy Sauce (soup soy sauce, for umami)
- Black Pepper to taste
- 1 Tbsp Dashida (or chicken stock, for depth of flavor)
- 10 Dried Vietnamese Chilis (adjust to spice preference, can substitute with Korean Cheongyang chilies)
Ingredients for Removing Pork Rib Odor- 4-5 Bay Leaves
- 50ml Mirin (or cooking wine)
- Ginger slices, as needed
- 1 Tbsp Minced Garlic
- 1 Apple (peeled and cored, for blending)
- 1/2 Onion (roughly chopped, for blending)
- 2 Tbsp Minced Garlic
- 100g Sugar (brown sugar adds a deeper flavor!)
- 60g Mirin (or cooking wine)
- 60g Soy Sauce (regular)
- 40g Soy Sauce (soup soy sauce, for umami)
- Black Pepper to taste
- 1 Tbsp Dashida (or chicken stock, for depth of flavor)
- 10 Dried Vietnamese Chilis (adjust to spice preference, can substitute with Korean Cheongyang chilies)
Ingredients for Removing Pork Rib Odor- 4-5 Bay Leaves
- 50ml Mirin (or cooking wine)
- Ginger slices, as needed
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, soak the 2kg of pork spareribs in cold water for at least 30 minutes to remove any excess blood. Changing the water once or twice during soaking will ensure a cleaner taste. Removing the blood is key to preventing any gamey odor.
Step 2
After draining, rinse the pork ribs thoroughly under running water. Place them in a pot and add all the ‘Ingredients for Removing Pork Rib Odor’: bay leaves, 50ml mirin, ginger slices, and 1 Tbsp minced garlic. Add enough water to cover the ribs and bring to a boil.
Step 3
Once boiling, skim off any impurities that rise to the surface. Let it simmer for about 5 minutes, then turn off the heat. This blanching step helps to remove excess fat and any lingering odors from the ribs.
Step 4
Rinse the blanched pork ribs under running water to remove any remaining impurities. Transfer them to the inner pot of your rice cooker. Cooking directly in the rice cooker simplifies the process and reduces cleanup.
Step 5
Prepare the sauce by blending the peeled and cored apple, chopped onion, 2 Tbsp minced garlic, 100g sugar, 60g mirin, 60g soy sauce, 40g soup soy sauce, black pepper, and 1 Tbsp Dashida in a blender until smooth. Blending the fruits and vegetables helps to release their flavors more effectively.
Step 6
Pour the smoothly blended spicy and sweet pork rib sauce over the ribs in the rice cooker. Mix well to ensure the ribs are evenly coated with the sauce.
Step 7
Select the ‘Steam’ or ‘Braised Ribs’ function on your rice cooker and cook for 40 minutes. This will ensure the ribs become incredibly tender.
Step 8
In a separate blender, combine the 10 dried Vietnamese chilis and 200ml of water. Blend them together. You can adjust the number of chilis based on your desired spice level, or omit them entirely if cooking for children.
Step 9
Prepare the vegetables for the braised ribs: cut the potatoes into large cubes, slice the carrot into similar-sized pieces, and slice the king oyster mushrooms into manageable portions. Slice the green onion diagonally.
Step 10
After the 40-minute cooking cycle in the rice cooker, the pork ribs should be very tender. Carefully remove the ribs from the rice cooker and transfer them to a pot or deep pan. (Alternatively, you can leave the ribs in the rice cooker pot for the next steps.)
Step 11
If using a separate pot, add 200ml of water. Add the cubed potatoes and cook for about 7 minutes until they begin to soften. The liquid will reduce slightly as the potatoes cook.
Step 12
After 7 minutes, the potatoes should be nearly cooked. (If you’re setting aside some ribs for children, remove 2-3 ribs at this point.) Now, add the prepared carrots and king oyster mushrooms. Stir in the blended Vietnamese chili mixture. Mix everything well and simmer for about 5 more minutes. The sauce will thicken and the flavors will meld beautifully.
Step 13
Finally, add the diagonally sliced green onions and the rice cakes. Cook for a few more minutes until the rice cakes are soft and the green onions have wilted. Your delicious spicy and sweet braised pork ribs are ready to be enjoyed hot!
