Tender Soy-Braised Pork Ribs Recipe for the Whole Family
How to Make Tender Soy-Braised Pork Ribs, Pork Ribs Blood Removal Time, Pork Ribs Marinade Golden Ratio, Autumn Delicacy Radish Dish
Introducing a recipe for tender soy-braised pork ribs that you can enjoy like a restaurant meal at home. With 1kg of pork ribs, you can make a sweet and savory soy-braised version with some of the ribs, and a spicy braised stew with the rest. Today, we’ll focus on the soy-braised pork rib recipe, which is a favorite among many. The key to cooking pork ribs perfectly lies in properly draining the blood and achieving a delicious marinade. Master these two secrets, and you’ll be able to make a successful and delicious braised pork dish. Shall we begin the recipe for tender and flavorful braised pork ribs?
Main Ingredients- Pork ribs 1kg
- Radish 200g (approx. 1/4 medium radish)
- Onions (small) 2
- Carrot 0.5
- Sugar 2 Tbsp (for blood removal)
- Dried ginger 6 pieces (or 3-4 slices fresh ginger)
- Green onion 1 stalk (for boiling)
- Bay leaves 4-5
Soy-Braised Pork Ribs Marinade- Soy sauce (jin-ganjang) 100ml (approx. 1/2 cup)
- Water 1 liter
- Sugar 3 Tbsp
- Corn syrup 2 Tbsp (or oligodang)
- Minced garlic 2 Tbsp
- Green onion 1 stalk (for marinade, chopped)
- Pear 1/4 (pureed)
- Cooking wine (mirin, etc.) 4 Tbsp
- Chopped green onion 3 Tbsp (for garnish or adding later)
- Black pepper to taste
- Ginger powder (optional, for enhanced flavor)
- Soy sauce (jin-ganjang) 100ml (approx. 1/2 cup)
- Water 1 liter
- Sugar 3 Tbsp
- Corn syrup 2 Tbsp (or oligodang)
- Minced garlic 2 Tbsp
- Green onion 1 stalk (for marinade, chopped)
- Pear 1/4 (pureed)
- Cooking wine (mirin, etc.) 4 Tbsp
- Chopped green onion 3 Tbsp (for garnish or adding later)
- Black pepper to taste
- Ginger powder (optional, for enhanced flavor)
Cooking Instructions
Step 1
The time needed to soak pork ribs to remove blood is sufficient from 30 minutes to 1 hour. First, place the pork ribs in plenty of cold water to soak and drain the blood. Add 2 tablespoons of sugar to the water. Adding sugar helps to remove the blood faster and also makes the meat texture significantly more tender. It’s a good idea to change the water a couple of times during soaking to ensure the blood is thoroughly removed.
Step 2
After the pork ribs have been soaked to remove blood, cut them into serving-sized pieces with a knife. For thicker parts of the meat, make shallow cuts with a knife so that the marinade can penetrate well. Scoring the meat allows the flavors to infuse deeper, resulting in a richer taste.
Step 3
Now, fill a pot with plenty of water and add 4-5 bay leaves, dried ginger (or fresh ginger slices), and 1 whole stalk of green onion. Bring the water to a rolling boil. Once boiling, add the pork ribs that have had their blood removed. When the water boils vigorously again, skim off any foam or impurities that rise to the surface. Let the ribs boil for about 5 minutes. This step helps to remove any gamey odors and initial impurities from the ribs.
Step 4
It’s crucial to wash the boiled pork ribs thoroughly. Especially around the bones, blood can accumulate, so rinse them under cold running water to completely remove any remaining blood. Rinsing them multiple times will ensure a cleaner final dish.
Step 5
Prepare the radish, onions, and carrots that will be added to the soy-braised pork ribs. Cut the radish into bite-sized pieces, and do the same for the carrots. Slice the onions thickly or into large chunks. These vegetables will soften as they cook with the ribs, adding a wonderful sweetness and flavor to the dish. Prepare all the vegetables by cutting them into appropriate sizes.
Step 6
Now, let’s make the marinade that will determine the flavor of the soy-braised pork ribs. Combine all the marinade ingredients in the specified amounts. It’s best to finely puree the pear and green onion using a blender or grater for a smoother and deeper flavor in the sauce. (Mix soy sauce, water, sugar, corn syrup, minced garlic, pureed pear, cooking wine, black pepper, and ginger powder.)
Step 7
Pour the prepared marinade evenly over the cut pork ribs and mix well. Then, cover with plastic wrap or place in an airtight container and let it marinate in the refrigerator for at least 30 minutes to 1 hour. If time permits, marinating overnight will allow the flavors to penetrate even deeper, resulting in a much more delicious dish. However, if you’re short on time, you can cook it immediately.
Step 8
To begin making the soy-braised pork ribs, place the marinated ribs in a pot. Add the prepared radish and carrots as well. Pour in 1 liter of water. Bring it to a boil over high heat. Once it starts bubbling, remove the lid and let it boil for 5 minutes over high heat. This step helps to remove some more impurities and allows the sauce to start reducing slightly.
Step 9
After 5 minutes, cover the pot with a lid, reduce the heat to medium, and braise for a total of 30 minutes. In the meantime, open the lid occasionally and stir the ribs and vegetables to ensure the sauce coats everything evenly. This step ensures the marinade is absorbed uniformly, leading to a delicious braised pork rib dish.
Step 10
After 30 minutes, add the prepared onions, cover the pot again, and simmer over medium heat for about 5 more minutes. The onions will soften and add sweetness. Finally, reduce the heat to low and simmer until the sauce becomes thick and glossy. Your delicious soy-braised pork ribs are now complete! If desired, you can sprinkle chopped green onion on top at the end for a more appealing presentation and added flavor.
