← Nouns Cooking · Korean

Ingredients

• 1.8 kg pork baby back ribs, membrane removed, cut into 2–3 rib pieces
• 100 ml Soy sauce
• 60 ml Water
• 3 tbsp rice wine or mirin
• 3 tbsp Honey
• 2 tbsp Brown sugar
• 2 tbsp Toasted sesame oil
• 8 cloves Garlic, minced
• 1 tbsp Ginger, finely grated
• ½ Onion, grated
• ½ Korean (Asian) pear or sweet apple, grated
• ½ tsp Black pepper
• 2 tbsp Gochujang (optional)
• 2 Spring onion, thinly sliced, to serve
• 1 tsp Sesame seeds

Method

1. Mix all the marinade ingredients (and the gochujang for a spicy version). Set aside 4 tbsp in a separate jar for glazing.
2. Rub the rest over the ribs in a dish or bag and marinate in the fridge for at least 4 hours, or overnight.
3. Heat the oven to 160°C (325°F). Lay the ribs meaty side up in a roasting tin with the marinade, add 4 tbsp water and cover tightly with foil. Bake for 1 hour 30 min, until the meat is tender.
4. Uncover, turn the oven up to 220°C (425°F) and brush the ribs with the reserved marinade. Roast for 15–20 min, brushing again halfway, until sticky and charred at the edges.
5. Rest for 5 min, then cut between the bones. Scatter with spring onions and sesame and serve with rice, lettuce leaves and kimchi.

Tips

• Keep the glazing marinade separate from the raw pork, or boil it for a minute before brushing it on.
• Thin-sliced pork shoulder works with the same marinade; grill or pan-fry it for just a few minutes per side.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang FutureDish