Korean braised pork ribs will make you forget you have a grill. Meltingly tender. Slightly sweet gochujang sauce. Just pork rib goodness. With a Korean twist.
Korean braised pork ribs for when you need a fix
If you live in the North you know rib withdrawal. You’re at the grocery store. You see beautiful spare ribs on sale for pretty much free. Your grill is buried under 3 feet of snow. It’s freezing out.
It’s a conspiracy to make you crazy. Torture. Some grocery store exec is sitting sipping margaritas on a private island laughing. Just. Not. Fair.
I say screw that. You don’t need a grill to make ribs great. Pork ribs are about low and slow. Braising is about low and slow. See where I am going here? Korean braised pork ribs.
Braising makes for tasty Korean pork ribs
Ribs are a braising natural. I don’t understand why you don’t see more people doing it. Think about it. A little bit fatty? Check. Needs long, slow cooking to tenderize. Check. Meltingly tender when done right. Check. See where I’m going here?
And the best part is the sauce. I am violently opposed to boiling ribs. That’s crazy talk. Seriously crazy talk. All that pork goodness down the drain.
But here it gets concentrated in the sauce. Not down the drain. Every bit of flavour winds up in your mouth. Where it belongs.
Don’t be intimidated by a few Korean ingredients
You need some Korean ingredients to make these. You need to get to know these ingredients anyway so make the trip to your local Asian specialty shop.
Gochujang is a red chili paste. It’s not super spicy. But it is super tasty. Gochugaru is Korean red chili flake. Tasty. Not too spicy. It’s what they use to make kimchi.
Pretty sure gochugaru goes into gochujang. Has me thinking about putting some gochugaru in miso. Watch for that soon.
Korean braised pork ribs. Maybe they won’t make you forget you have a grill. But they will make waiting for snow to melt a whole lot more bearable.
korean braised pork ribs
Ingredients
- 2 racks pork spare ribs - silver skins removed and cut into individual ribs
- 1/2 medium onion as finely diced as you can get it
- 4 cloves garlic crushed
- 2 tbsp coarse gochugaru - korean pepper flakes
- 4 tbsp gochujang - korean chili paste
- 2 tbsp shiro miso
- 1/4 cup mirin
- 3-4 tbsp apricot jam
- 2 tbsp low sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp vegetable oil plus enough to coat the ribs
- 1 1/2 cups chicken stock - low or no sodium
Instructions
Brown the ribs
- Pre-heat your broiler. Coat the ribs with a bit of vegetable oil and lay them out in a single layer on a broiler safe sheet pan. Broil until lightly browned. Rotate the sheet pan to make sure they brown evenly. When they look good, flip them and repeat. Remove from the oven. Set your oven to 325F.
Braise the ribs
- Heat the vegetable oil in a large dutch oven over medium low heat. Add the onions and cook, stirring occasionally, until translucent. This takes about 5 minutes. Stir in the garlic and cook another 30 seconds. Reduce heat to low.
- Mix in the gochugaru, gochujang, shiro miso, mirin, soy, apricot jam and sesame oil. Stir to combine.
- Add the chicken stock and bring to a simmer.
- Add the ribs to the dutch oven. Stir. The liquid won't cover the ribs. That's OK. Resist the urge to add more stock. Put a sheet of aluminium foil over the dutch oven and cover tightly. Place the pot in the pre-heated oven.
- After 30 minutes, remove the pot. Using tongs, move some of the submerged ribs up. Move the ones that were on the top down. Basically mix them up. Replace the foil and lid and return to oven.
- Continue to cook for another 30-40 minutes. Check at 30 minutes. They should be fork tender but if they aren't cook them another 10 minutes. Cook them until they are tender. Tender doesn't mean mush. Mush is bad. Tender means they pull away cleanly from the bone. Maybe a little tug to get them off but the bone winds up clean.
- Remove the pot from the oven. Remove the ribs to a bowl and tent with foil.
- Put the sauce in a large cup or fat separator and spoon off the fat. Return the sauce to the pot. Over medium heat, reduce the sauce until it's fairly thick - like a thin BBQ sauce. This should only take around 5-8 minutes if you resisted the urge to add more liquid while cooking.
- Return the ribs to pot and toss in the sauce. Garnish with sesame seeds. Serve with rice and a nice green salad. Or forget the sides and just mow down on ribs.
Delicious, I will be making these again. This recipe is still popular in 2024. Thank you
You are very welcome. I will be making these this week I think. Ribs are on sale and it is way to cold to cook outside right now.
Made these ribs at least 4 times in the last 3 months since discovering this recipe. In an avid home cooking household, it’s our most repeated recipe and our go-to if we ever need to impress family/friends (the other one being French Cooking Academy’s 30 clove chicken).
Our only modification is replacing the apricot jam with 1-2 tbsp of honey as prefer dishes to be less sweet. Thank you for sharing this winning recipe, Romain!
Wow. I’m honoured. Delighted you are enjoying it! Honey sounds like a great modification.
Made these yesterday. Added some honey and didn’t have gochugaru or shiro miso, substituted with smoked paprika, cayenne, and aka miso. Final color was more brownish than red, probably from the lack of gochugaru, but the taste was wonderful.
Changes I made during the cooking process are that I used a tall pot to fry the sides of the ribs instead of broiling, and, being Chinese, I blanched the ribs in water with some cooking wine and skimmed the scum prior to frying. I also reduced the liquid while the ribs were still in the pot, with increasingly frequent stirring.
On a side note, my final sauce was very oily. I didn’t watch the heat carefully enough at the end, so there was a layer of burnt stuff adhering to the bottom of the pot. It’s a pretty thin pot, and a thicker one would have probably been more suitable for the more gradual temperature control.
Great recipe and definitely something I’d make again. Thank you!
Delighted you enjoyed it and thanks for the tips!
I’ve made this several times swapping honey for the apricot jam, and using a <2 pound pork shoulder in place of ribs (cook 7 hours on low in a crock pot; I don't brown the meat first, but I do saute the onion and garlic before adding). Everyone loves it!
Sounds awesome. Thank you for sharing!
This recipe and method is really amazing. Ever since I found this recipe this is my go-to for ribs which we often get in butcherbox. We’ve done this with St. Louis ribs most of the time, and the total cook time is about 1hr 30-45 mins. I love this recipe because as far as ribs go, its a pretty quick cooking recipe! WE do ~10 mins broil on each side of the ribs and it helps so much. I can’t wait to introduce my boyfriend’s aunt who loves ribs but uses a 3 hr cooktime to this method!
Awesome to hear. I use this to get me through the winter when I need my rib fix. And I almost always want a rib fix.
Made this recipe this week and came out great. I used about 3 lbs of country-style ribs instead of real ribs, since I had them in the ‘fridge. The sauce is interesting since it is kind of like a cross between chili sauce and BBQ sauce.
Halfway between chili sauce and BBQ sauce is a great way to describe it. I haven’t tried it with country-style ribs yet. I’m putting that on the list!
the recipe look fantastic I’m professional chef also we use this recipe for whole chicken after slow roast
Using it on a whole chicken sounds awesome!
Is there a substitute for apricot jam? Or can we cook without this ingredient?
That’s a tough one. Marmalade maybe. That would give you the sugar and fruit, albeit citrus. I haven’t tried that though.
Soooo curious…who is the author of this fabulous recipe website?
Thank you for saying that! I’m Romain and glebekitchen is my hobby. I do it because I want people to get into cooking from scratch. I love to cook, take pictures and write so it’s a lot of fun for me.
Made these on the weekend. Awesome!
Great to hear!
Those braised ribs are one of the best thing i have ever eaten in my life! Mind-blowing and totally worth the time and effort! I replaced the miso with doenjang and made sure to have prime ribs for this (kept a healthy amount of fat, but it was tender and not mushy). Will make it again!
I love this dish so much I’m making a video for YouTube!
These ribs sound incredible!
I’m really loving playing with Korean ingredients these days…