Chef’s Secret! Gordon Ramsay Style Sticky Pork Ribs (Addictively Sweet & Savory)
Chef’s Secret! Gordon Ramsay Style Sticky Pork Ribs (Addictively Sweet & Savory)
Experience a Special Taste at Home! Master Gordon Ramsay’s Star Anise Soy Sauce Pork Ribs
Introducing a special pork rib stew, reinterpreted for the Korean palate, based on the ‘Sticky Pork Ribs’ recipe by world-renowned chef Gordon Ramsay. This recipe allows you to feel the chef’s flair without complex measurements, carefully translated and recreated by referencing his YouTube videos. The sauce, tasted just before going into the oven, was truly shocking! Unlike the subtle yet deep Korean soy sauce, this is Gordon Ramsay’s sauce – a flavor that powerfully captivates the tongue. We’ve prepared a detailed recipe so you can easily and deliciously enjoy this unique pork rib stew at home, offering a new and fantastic flavor profile you haven’t tasted before. Whether for a special occasion or just an ordinary day, make it more abundant with this recipe!
Main Ingredients- Fresh Pork Ribs 600-800g
- Aromatic Star Anise 5 pods
- Garlic cloves 6
- Green Onions 1 bunch
- Fresh Ginger 3 slices
- Mirin (or Sweet Cooking Wine) 300ml
- Chicken Stock (diluted in water) 400ml
- Sweet Honey or Corn Syrup 80g
- Umami-rich Soy Sauce 70g
- Pungent Sichuan Peppercorns 1 Tbsp
- Spicy Crushed Red Pepper Flakes 1 Tbsp
Cooking Instructions
Step 1
First, let’s begin the essential preparation for delicious pork ribs. Thinly slice the garlic cloves and finely mince the ginger to maximize its aroma. Cut the green onions into large, bite-sized pieces. Dilute the chicken stock with water according to package instructions to get 400ml.
Step 2
This is a crucial step to remove any gamey smell from the pork ribs and add flavor. Season the ribs generously with salt and pepper. Then, heat a pan with a little olive oil or cooking oil over high heat and sear each side until golden brown. This searing process helps to lock in the juices and develop a savory flavor.
Step 3
Now, it’s time to add the core ingredients for the pork rib stew’s flavor. Arrange the seared ribs in a single layer on one side of the pan. Place the 5 whole star anise pods in the center. Sprinkle the mixture of Sichuan peppercorns and crushed red pepper flakes evenly over the ribs to infuse them with a spicy aroma and taste.
Step 4
This is a special technique to add the signature flavor of Gordon Ramsay’s style. Turn the heat to medium and pour 70g of soy sauce directly into the hot pan. As the soy sauce begins to caramelize, it develops a deep, rich flavor and a subtle sweetness. Be mindful of the heat to prevent it from burning excessively, and do this for about 1 minute.
Step 5
Once the soy sauce has caramelized nicely, add the minced garlic and sliced ginger and stir-fry them to release their fragrance. Then, pour in 300ml of mirin (or sweet cooking wine) to help tenderize the ingredients and cook off the alcohol smell. Continue to simmer until the alcohol aroma has completely evaporated.
Step 6
It’s time to add sweetness to balance the flavors. After confirming that the alcohol smell from the mirin has completely dissipated, add 80g of honey or corn syrup and mix well. The subtle sweetness of the honey will harmonize with the saltiness of the soy sauce, creating an irresistible sauce.
Step 7
Now, let’s add the liquid to braise the ribs. Pour in the prepared 400ml of chicken stock and stir to combine all the ingredients. Once the sauce comes to a rolling boil, add the large pieces of green onion. Reduce the heat to medium-low and simmer for another 5 minutes. Stir occasionally to ensure the ribs are evenly coated with the sauce.
Step 8
Finally, we’ll use the oven to cook the ribs until they are tender and moist. Place the ribs in a preheated oven at 180°C (350°F) and bake for 30 minutes. After 30 minutes, carefully flip the ribs and bake for another 30 minutes on the other side. This will result in Gordon Ramsay-style pork ribs that are slightly caramelized on the outside and incredibly tender inside. Enjoy the ribs hot, right after they’re done for the best flavor!
