Spicy & Sweet Braised Pork Ribs Recipe
How to Make Deliciously Spicy Pork Ribs (Jjok-galbi Style)
Craving something spicy to relieve stress? Try this amazing spicy braised pork ribs! It’s a perfect dish to make with pork back ribs for a satisfying meal.
Main Ingredients- 1kg Pork spare ribs (fresh)
- 1/2 medium Onion
- 1/2 Apple (sweet variety)
- 1 ripe Kiwi
- 1 stalk Green onion
- 1 thumb-sized piece Ginger
- 3 Tbsp Cooking wine (e.g., Mirin)
- Shredded cheese (optional, for topping)
Spicy & Sweet Braising Sauce- 100ml Soy sauce
- 2 Tbsp Corn syrup
- 1 Tbsp Sugar
- 3 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Minced garlic
- 1 tsp Minced ginger
- 2 Tbsp Cooking wine (e.g., Mirin)
- 1 Tbsp Sesame oil
- 1/3 tsp Black pepper
- 350ml Water
- A pinch of Sesame seeds (for garnish)
- 100ml Soy sauce
- 2 Tbsp Corn syrup
- 1 Tbsp Sugar
- 3 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Minced garlic
- 1 tsp Minced ginger
- 2 Tbsp Cooking wine (e.g., Mirin)
- 1 Tbsp Sesame oil
- 1/3 tsp Black pepper
- 350ml Water
- A pinch of Sesame seeds (for garnish)
Cooking Instructions
Step 1
Submerge the 1kg of fresh pork spare ribs in cold water for at least 30 minutes to soak out the blood. (If using frozen ribs, extend the soaking time.)
Step 2
Pour enough water into a pot to cover the ribs and bring it to a boil over high heat.
Step 3
Once the water is boiling vigorously, add 1 thumb-sized piece of sliced ginger and 3 Tbsp of cooking wine. Blanch the ribs for 5 minutes. (If you don’t have ginger, you can skip it and just use the cooking wine.)
Step 4
Remove the blanched ribs and rinse them thoroughly under cold running water. It’s crucial to wash away all the blood and impurities, especially between the bones.
Step 5
Drain the thoroughly washed ribs on a sieve and set them aside, ready for cooking.
Step 6
Finely chop 1 stalk of green onion. (Optional: Finely chop some Cheongyang peppers for extra spice.)
Step 7
Now for the sauce base! Peel and deseed 1/2 onion and 1/2 apple. Blend them into a smooth puree. (Tip: For a smoother sauce, it’s recommended to strain the blended fruit through a cheesecloth to extract the juice. If you’re short on time, using the puree directly is also fine.)
Step 8
Peel and blend 1 ripe kiwi. Kiwi helps tenderize the meat beautifully.
Step 9
In a large bowl, combine 100ml soy sauce, 2 Tbsp corn syrup, 1 Tbsp sugar, 3 Tbsp gochujang, 4 Tbsp gochugaru, 2 Tbsp minced garlic, 1 tsp minced ginger, 2 Tbsp cooking wine, 1 Tbsp sesame oil, 1/3 tsp black pepper, and 350ml water. Add the blended onion, apple, and kiwi puree/juice. Whisk everything together until well combined to create a delicious braising sauce. (Wow, that’s a lot of ingredients, isn’t it? But that’s the secret to its incredible flavor! Keep going, you’re doing great!)
Step 10
Arrange the drained pork ribs in a deep wok or pot.
Step 11
Pour the well-mixed braising sauce evenly over the ribs.
Step 12
Sprinkle about half of the chopped green onion over the ribs and sauce.
Step 13
Cover the pot with a lid and simmer over medium heat for 20 minutes, allowing the sauce to penetrate the ribs.
Step 14
After 20 minutes, flip the ribs, cover again, and continue to simmer over low heat for another 20 minutes (total 40 minutes of cooking). Then, remove the lid and simmer over medium-low heat for about 20 more minutes, stirring occasionally, until the sauce thickens to a glaze that coats the ribs beautifully. (The description is extended here because the photo is missing. Please follow carefully to ensure the sauce coats the ribs well.)
Step 15
Once the ribs are tender and the sauce has thickened, sprinkle a generous amount of sesame seeds over the top for added flavor.
Step 16
Garnish with the remaining chopped green onion. (Note: If you used unstrained blended fruit for the sauce, and it seems too thick, you can transfer just the ribs to another pan and add a little of the reduced sauce to prevent it from becoming too mushy.)
Step 17
If you love spicy food, sprinkle plenty of chopped Cheongyang peppers for an extra kick!
Step 18
For cheese lovers, top generously with shredded mozzarella cheese for a decadent finish.
Step 19
After adding the cheese, heat gently over low heat until the cheese melts. To prevent the sauce from burning, add a tiny bit of water if necessary.
Step 20
The tender ribs are perfect for eating by picking them up or wrapping them in lettuce. The first bite is incredibly flavorful, with a delicious spicy sauce that makes you crave a cold drink.
Step 21
The melted cheese complements the perfectly seasoned ribs, and the sauce, with just the right amount of water, is wonderfully spicy and savory.
Step 22
Enjoy it wrapped in fresh greens, or simply pick off the succulent meat from the bones. This spicy and sweet braised pork ribs dish is perfect for melting away your stress!
