Spicy and Sweet Braised Pork Ribs: An Easy Recipe Even for Beginners!
Deliciously Easy Spicy Braised Pork Ribs: Make it Perfectly Every Time!
Are you intimidated by the thought of making braised pork ribs? This recipe simplifies the process, making it incredibly easy for even novice cooks to achieve a delicious result. Discover how to make tender, flavorful, and perfectly seasoned pork ribs right in your own kitchen.
Ribs and Vegetables- 1kg pork ribs (or as preferred)
- 2 stalks of green onion
- 10 cloves of garlic
- 3-5 bay leaves
- 1 handful of your favorite mushrooms (shiitake, oyster, king oyster, etc.)
- 5 potatoes
- 2 onions
- 3 Korean green chili peppers (adjust for spice preference)
- 2 servings of glass noodles (approx. 100g)
Spicy and Sweet Special Sauce- 4-5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 1/2 tsp black pepper
- 1 Tbsp vinegar
- 1 Tbsp sesame oil
- 5 Tbsp soy sauce
- 2 Tbsp sesame seeds
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper (for pre-seasoning ribs, optional)
- 4-5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 1/2 tsp black pepper
- 1 Tbsp vinegar
- 1 Tbsp sesame oil
- 5 Tbsp soy sauce
- 2 Tbsp sesame seeds
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper (for pre-seasoning ribs, optional)
Cooking Instructions
Step 1
First, thoroughly remove the blood from the pork ribs. Soaking them in cold water for at least 30 minutes is crucial. Properly draining the blood ensures a clean and less gamey flavor.
Step 2
Rinse the drained ribs again with clean water. Place the ribs in a pot, cover with just enough water, and add 1/2 Tbsp salt and 1/2 tsp black pepper. Simmer for about 30 minutes for pre-seasoning, which adds depth of flavor. This step, known as ‘water brining,’ is optional if you’re short on time.
Step 3
Add the pre-seasoned ribs to boiling water and blanch for 3-5 minutes. You only need to cook them until the red color disappears and impurities are removed. This brief blanching helps eliminate any gamey odors from the ribs.
Step 4
Prepare the vegetables that will add flavor and texture to your braised ribs. Since this is a slow-cooked dish, it’s best to cut the vegetables into larger pieces so they don’t become mushy. Cut the onions and potatoes into approximately 2cm cubes, and the green onions into 3-4cm lengths. (Feel free to add other vegetables like carrots if you like.)
Step 5
Now, let’s make the delicious sauce! In a bowl, combine 5 Tbsp gochujang, 2 Tbsp gochugaru, 3 Tbsp sugar, 1/2 tsp black pepper, 1 Tbsp vinegar, 5 Tbsp soy sauce, 1 Tbsp sesame oil, and 2 Tbsp sesame seeds. Mix well. Then, add about 200ml of water and stir until the sauce is smooth. This is your sauce base! If you’re using a lot of vegetables, you might want to slightly reduce the amount of water.
Step 6
In a deep pot, arrange the prepared vegetables at the bottom. Place the blanched ribs on top of the vegetables. Pour the sauce evenly over the ribs. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for at least 30 minutes. Allow ample time for the ribs to become tender.
Step 7
When the ribs are almost cooked, add the glass noodles that have been soaking in water for at least 30 minutes. Continue to simmer on low heat for another 10-20 minutes. The glass noodles will absorb the flavorful sauce and become delightfully chewy, completing your delicious braised pork ribs. Enjoy your meal!
