Melt-in-Your-Mouth Braised Pork Ribs
The Crown Jewel of Chuseok Feasts! A Magic Recipe for Pork Ribs (2kg) So Tender They Fall Apart at a Touch!
Have you ever experienced tough, dry braised pork ribs, thinking that the only way to tenderize them was to cook them for an eternity? Those days are over! With the secret method I’m about to share, anyone can easily make unbelievably tender and moist ribs that melt in your mouth. These ribs are perfect for any festive table. Let’s get started!
Main Ingredients
- 2kg Pork ribs
- 1 piece Radish (approx. 200g)
- 1 Carrot
- 2 Green onions
- 1 Onion
- 1 Red chili pepper
- 1 Green chili pepper
- 1 Dried chili pepper (optional, for added depth of flavor)
- 1 piece Ginger (sliced or minced)
For Parboiling & Broth
- 2 liters Water (for parboiling)
- 1 Onion (for parboiling)
- 1 Green onion (for parboiling)
- 1 Tbsp Minced garlic (for parboiling)
- 1 piece Ginger (for parboiling)
- 2 liters Water (for parboiling)
- 1 Onion (for parboiling)
- 1 Green onion (for parboiling)
- 1 Tbsp Minced garlic (for parboiling)
- 1 piece Ginger (for parboiling)
Cooking Instructions
Step 1
Rinse the 2kg of pork ribs thoroughly under cold running water 2-3 times to remove any blood. Soaking them to drain the blood completely is crucial to avoid any gamey smell.
Step 2
Place the drained ribs in a large pot and cover them with water. Bring to a boil over high heat. As it boils, impurities (scum) will rise to the surface; skim these off carefully. Once the ribs are partially cooked, immediately rinse them under cold water. Pat them dry, then score the meat with a knife. Making cuts will help the marinade penetrate better. Aim to score the thicker parts of the ribs.
Step 3
In a clean pot, add the parboiled pork ribs, 2 liters of water, 1 roughly chopped onion, 1 green onion, 1 tablespoon of minced garlic, and 1 sliced piece of ginger. Cover and simmer over medium heat for about 30 minutes. Skim off any impurities that rise to the surface during cooking. This second boiling step effectively removes any residual gamey odors.
Step 4
While the ribs are boiling, let’s prepare the seasoning sauce. In a bowl, combine 140ml soy sauce, 140ml mirin, 60ml sugar, 2 tablespoons plum extract, 1 tablespoon sesame oil, and a pinch of black pepper. Mix everything well until fully incorporated. The sugar will add gloss and sweetness to the finished dish.
Step 5
Remove the ribs from the pot after 30 minutes of boiling. Discard the cooking liquid, vegetables, and ginger. (This liquid is not used as broth.) Pour the prepared soy sauce mixture over the parboiled ribs and gently massage it into the meat. Let it marinate for about 15-20 minutes to allow the flavors to meld. Ensuring the marinade gets between the meat and bone is key.
Step 6
Transfer the marinated pork ribs to a new pot, the one you’ll use for braising. Add the radish and carrot, cut into decorative shapes. Pour in 600ml of the strained and cleaned broth from the initial parboiling step. (If there’s a lot of oil in the broth, skim it off before adding.) Bring to a simmer over medium heat, cover, and cook for about 30 minutes, or until the radish and carrots are tender.
Step 7
As the sauce begins to thicken and become syrupy, add 1 tablespoon of corn syrup, 1 tablespoon of minced garlic, and the remaining 1 tablespoon of sesame oil. Stir in the diagonally sliced green onions, red chili pepper, green chili pepper, and dried chili pepper. Increase the heat to high and simmer for another 2-3 minutes until the sauce is glossy and the ribs are beautifully glazed. Taste and adjust seasoning if needed – add more soy sauce for saltiness or a touch more sugar/syrup for sweetness. Your delicious, melt-in-your-mouth braised pork ribs are ready!
