Sweet & Savory Braised Pork Ribs with Garlic Scapes and Peppers
Tender Pork Ribs, Crisp Garlic Scapes, and Sweet & Spicy Peppers Simmered in a Delicious Teriyaki Glaze
This recipe for braised pork ribs is perfect for a relaxed weekend meal. We’re simmering tender pork ribs in a rich teriyaki sauce, adding plenty of vegetables like garlic scapes and shishito peppers to create a dish that’s both hearty and flavorful. The ribs are first parboiled with ingredients like soy sauce, coffee, and soju to remove any gamey odors and speed up cooking. Then, they’re simmered until tender before being coated in a luscious teriyaki glaze. The garlic scapes become wonderfully soft and sweet-savory, while the peppers offer a hint of spice that balances the richness of the pork. This dish is a true crowd-pleaser, with its irresistible sweet and savory flavor profile that pairs perfectly with a bowl of steamed rice. The combination of tender ribs, mellow garlic scapes, and slightly spicy peppers makes for a delightful and well-rounded meal. Enjoy every bite!
Main Ingredients
- 700g pork spare ribs, cut between the bones
- 10 garlic scapes, cut into approx. 15cm lengths
- 200g shishito peppers, stems removed and halved
- 1/2 knob of ginger, thinly sliced
- 3 Tbsp cooking oil
Sweet & Savory Teriyaki Glaze
- 100ml water
- 6 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 3 Tbsp cooking sake (mirin)
For Parboiling Pork Ribs (Odor Removal)
- 1L water
- 1/2 Tbsp soybean paste (doenjang)
- 1/2 Tbsp instant coffee granules
- 3 Tbsp soju (or cooking wine)
- 2 bay leaves
- 100ml water
- 6 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 3 Tbsp cooking sake (mirin)
For Parboiling Pork Ribs (Odor Removal)
- 1L water
- 1/2 Tbsp soybean paste (doenjang)
- 1/2 Tbsp instant coffee granules
- 3 Tbsp soju (or cooking wine)
- 2 bay leaves
Cooking Instructions
Step 1
Carefully cut the pork spare ribs between the bones into serving-sized pieces. You can also trim any excess fat at this stage for a cleaner taste.
Step 2
Rinse the cut ribs under cold running water several times to remove any blood and impurities. Continue rinsing until the water runs clear; this step is crucial for a clean flavor.
Step 3
In a large pot, bring 1L of water to a boil. Add the soybean paste, instant coffee granules, soju, and bay leaves. Once boiling, add the rinsed pork ribs and parboil over medium heat for about 20 minutes. This process effectively removes any gamey odors and tenderizes the meat.
Step 4
Drain the parboiled ribs and immediately rinse them under cold water to stop the cooking. Drain them thoroughly in a colander, ensuring excess water is removed to prevent oil splattering during the next step.
Step 5
Heat 3 Tbsp of cooking oil in a frying pan over medium heat. Add the drained pork ribs and pan-fry until they are lightly golden brown on all sides. This browning adds depth of flavor.
Step 6
Once the ribs are slightly browned, add the prepared garlic scapes and shishito peppers to the pan. Sauté with the ribs for 2-3 minutes until fragrant. The aroma of the garlic scapes and peppers will start to meld with the pork.
Step 7
Cover the pan with a lid, reduce the heat to medium-low, and let it simmer for about 20 minutes. This gentle simmering ensures the ribs become thoroughly tender while allowing the vegetables to release their flavors.
Step 8
When the vegetables are tender, temporarily remove the garlic scapes and shishito peppers to a separate bowl. Remove the lid from the pan. In a small bowl, whisk together the teriyaki glaze ingredients (water, soy sauce, sugar, corn syrup, sake). Pour the glaze into the pan with the ribs and bring to a simmer. Let it bubble gently over medium-low heat for about 5 minutes until the sauce thickens slightly.
Step 9
Using a ladle, spoon the simmering teriyaki sauce over the pork ribs, ensuring they are well-coated. This basting action helps the glaze penetrate the meat deeply.
Step 10
The garlic scapes and peppers, now simmered in the sauce, will appear glossy and tender. The goal here is to retain their pleasant texture and flavor without overcooking.
Step 11
Before the vegetables become too soft, carefully transfer the simmered garlic scapes and shishito peppers to a serving dish. This allows them to be enjoyed as a flavorful side.
Step 12
Return the heat under the pan with the remaining ribs to medium. Continue to simmer and reduce the sauce for another 2-3 minutes, allowing it to thicken and coat the ribs with a rich, deep color. The sauce will create a beautiful glaze on the ribs.
Step 13
Arrange the beautifully glazed pork ribs on a serving plate. Garnish with the reserved garlic scapes and shishito peppers. Serve immediately while warm for the best taste experience!
