Tender & Sweet Soy-Braised Pork Ribs: The Ultimate Recipe
Amaze your family with this incredibly flavorful soy-braised pork ribs recipe! Perfect balance of savory and sweet.
Craving some delicious braised pork ribs? I spontaneously bought a pack at the grocery store and decided to make this amazing dish. This recipe guarantees a deeply savory and melt-in-your-mouth experience that’s perfect for any meal.
Main Ingredients
- 15 pieces Pork Ribs
- 3 Bay Leaves
- 10 Black Peppercorns
- 2 Tbsp Mirin (or cooking wine)
- 1/3 Tbsp Ginger Powder
- 1/2 Tbsp Doenjang (fermented soybean paste)
- 6 Cups Water (approx. 1080ml)
Braising Sauce
- 1 Onion (medium)
- 5 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Tbsp Minced Garlic
- 2 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Rice Syrup (or Corn Syrup)
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper (about 4 shakes)
- 1 Onion (medium)
- 5 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Tbsp Minced Garlic
- 2 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Rice Syrup (or Corn Syrup)
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper (about 4 shakes)
Cooking Instructions
Step 1
Begin by soaking the pork ribs in cold water for about 30 minutes to remove any excess blood. This step is crucial for a cleaner taste and to eliminate any gamey odor.
Step 2
While the ribs are soaking, let’s prepare the braising sauce. Peel and thinly julienne one medium onion. (Keeping the onion in strips rather than pureeing it adds a wonderful texture and sweetness as it melts into the sauce later.) In a bowl, combine 5 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp minced garlic, 2 Tbsp plum extract, 2 Tbsp rice syrup (or corn syrup), 1 Tbsp sesame oil, and about 4 shakes of black pepper. Mix everything well. Be careful when measuring the rice syrup as it can be quite thick; ensure it’s well incorporated into the sauce.
Step 3
This is a key step for tender ribs! Carefully remove the thin, white membrane (silverskin) from the back of the ribs. This prevents the meat from becoming tough during cooking. Gently lift an edge of the membrane with a knife, then use a paper towel to get a good grip and peel it off. This can be a bit slippery and challenging, so if possible, purchasing ribs that have already been trimmed at the store is a convenient option.
Step 4
Place the blood-removed ribs in a pot and cover them with cold water. Add 3 bay leaves, 10 black peppercorns, 2 Tbsp mirin, 1/3 Tbsp ginger powder, and 1/2 Tbsp doenjang. Bring to a boil over high heat, then reduce to medium heat and simmer for 10 minutes. This parboiling process helps to further tenderize the ribs and remove any remaining impurities or odors.
Step 5
Drain the parboiled ribs and rinse them thoroughly under cold running water. Spread half of the julienned onions evenly on the bottom of a clean pot. Place the rinsed ribs on top of the onions, then cover them with the remaining julienned onions. Pour the prepared braising sauce all over the ribs and onions. Add 6 cups of water (about 1080ml). Bring to a boil over high heat with the lid off.
Step 6
Once boiling, reduce the heat to medium. Stir occasionally to ensure the ribs are evenly coated with the sauce. Continue simmering until the liquid has reduced by about half. Braising for a good amount of time is essential for the meat to become fall-off-the-bone tender and to absorb all the delicious flavors.
Step 7
As the sauce thickens and the onions start to break down into a jam-like consistency, lower the heat to low. Position the ribs so the side with more meat is at the bottom. Stir gently and frequently, scraping the bottom of the pot to prevent the caramelized onions from burning. This step also helps to beautifully caramelize the meat’s surface.
Step 8
Continue to cook until the onion moisture has evaporated and the sauce is thick and glossy, just before it starts to stick to the bottom. Turn off the heat immediately. The concentrated onion sauce is incredibly delicious and adds a wonderful depth of flavor. Your delicious soy-braised pork ribs are ready!
Step 9
Plate the beautifully braised pork ribs. Don’t forget to scrape all the luscious, melted onion sauce from the pot onto the ribs; it’s packed with flavor. The meat should be tender and easily detach from the bone, with a perfectly balanced savory-sweet taste. They turned out absolutely delicious! This dish is a must-try for everyday meals or special occasions!
