Spicy Pork Back-Rib Stew
Spicy Pork Back-Rib Stew
Spicy and Fiery Pork Back-Rib Stew to Relieve Stress!
Enjoy a hearty homemade meal with this recipe for spicy pork back-rib stew, infused with a deeply flavorful, fiery sauce. Perfect as a drinking snack or a satisfying main dish!
Main Ingredients- Pork back ribs 1 rack (cut by the butcher)
Pre-boiling Ingredients- Doenjang (soybean paste) 2 Tbsp
- Bay leaves 7-8 pcs
- Whole peppercorns 1 Tbsp
- Water 1 liter
Spicy Sauce Ingredients- Gochujang (red chili paste) 2 Tbsp
- Commercial pork rib sauce 5 Tbsp
- Fish sauce (or anchovy sauce) 2 Tbsp
- Perilla oil 1 Tbsp
- Gochugaru (red chili flakes) 4 Tbsp
- Ground black pepper 1 tsp
- Minced garlic 1 Tbsp
- Doenjang (soybean paste) 2 Tbsp
- Bay leaves 7-8 pcs
- Whole peppercorns 1 Tbsp
- Water 1 liter
Spicy Sauce Ingredients- Gochujang (red chili paste) 2 Tbsp
- Commercial pork rib sauce 5 Tbsp
- Fish sauce (or anchovy sauce) 2 Tbsp
- Perilla oil 1 Tbsp
- Gochugaru (red chili flakes) 4 Tbsp
- Ground black pepper 1 tsp
- Minced garlic 1 Tbsp
Cooking Instructions
Step 1
Rinse the pork back ribs purchased from the butcher under cold running water to remove any blood. Arrange the ribs neatly in a rice cooker pot. (Using a rice cooker makes cooking convenient and ensures even cooking.)
Step 2
Sprinkle 1 Tbsp of whole peppercorns and 7-8 bay leaves over the ribs to eliminate any gamey smell.
Step 3
In a separate bowl, combine 1 liter of water with 2 Tbsp of doenjang. Whisk thoroughly until the doenjang is fully dissolved without lumps. (Doenjang is effective in removing any unpleasant odor from the ribs.)
Step 4
Carefully pour the well-dissolved doenjang water into the rice cooker pot, ensuring the ribs are mostly submerged.
Step 5
Select the ‘Multi-cook’ or ‘Steam’ function on the rice cooker and cook for 30 minutes. This initial boiling step helps to partially cook the ribs and remove odors.
Step 6
After 30 minutes, open the rice cooker. You’ll notice the ribs are partially cooked. They are not fully tender yet.
Step 7
Carefully remove the cooked ribs from the rice cooker and rinse them once more under cold water to wash away any impurities. Let them cool slightly.
Step 8
Transfer the cleaned back ribs into a wide wok or pot. You are now ready to simmer them in the sauce.
Step 9
Do not discard the water from the initial boiling in the rice cooker. Strain this water through a fine-mesh sieve to collect the clear broth. This broth will add a deep flavor to your stew.
Step 10
To make the spicy sauce, combine 2 Tbsp of gochujang, 5 Tbsp of commercial pork rib sauce, 2 Tbsp of fish sauce, 1 Tbsp of perilla oil, 4 Tbsp of gochugaru, 1 tsp of ground black pepper, and 1 Tbsp of minced garlic in a bowl. Mix well until there are no clumps. Taste and adjust the chili flakes or sauce to your preference.
Step 11
Pour the strained broth into the wok with the back ribs. Spoon the prepared spicy sauce evenly over the ribs. Add about 2 cups (approx. 400ml) of additional water and bring to a boil over high heat.
Step 12
Once the sauce starts boiling, reduce the heat to medium, cover the pot, and simmer for about 30 minutes until the sauce thickens and coats the ribs. Stir the ribs occasionally to ensure they are evenly coated with the sauce. The stew is ready when the sauce is reduced and the ribs are glossy.
Step 13
Voila! Your delicious spicy pork back-rib stew is ready. It tastes best served hot. It’s a fantastic side dish for rice or a perfect accompaniment to cold beer or soju!
