Sweet & Salty Soy Braised Pork Back Ribs: A Family Favorite
Sweet & Salty Soy Braised Pork Back Ribs: A Family Favorite
Home-Cooked Dinner Menu Recommendation: Easy Soy-Braised Pork Back Ribs Recipe (Kid-Friendly!)
With the current rising prices, deciding what to cook can be a challenge, and grocery shopping often leads to hesitant purchases. When our whole family caught a cold and lost their appetite, I wanted to make something new and exciting. Suddenly, pork back ribs came to mind! While we usually make kimchi stew with pork back ribs, it’s not always ideal for children. Thinking about a way to make them more enjoyable for the kids, I decided to try a sweet and salty soy-braised pork back ribs recipe. The savory sauce seeps into the tender pork, making it a hit even with the little ones! Let’s get started on this delicious soy-braised pork back ribs.
Main Ingredients- 2.5 ‘geun’ of pork back ribs (approx. 1.5kg or 3.3 lbs)
- 3 large green onions
- 1 onion
- 1/3 Daikon radish
- 5-6 Peperoncino or Cheongyang peppers (adjust to taste)
- 1 handful of glass noodles (approx. 50g or 1.8 oz)
For Boiling the Pork Back Ribs- Water (enough to cover the ribs)
- 1 Tbsp Sugar
- 2 Tbsp Doenjang (fermented soybean paste)
- 1/2 cup Soju or Mirin
- 2-3 Bay leaves
- Water (enough to cover the ribs)
- 1 Tbsp Sugar
- 2 Tbsp Doenjang (fermented soybean paste)
- 1/2 cup Soju or Mirin
- 2-3 Bay leaves
Cooking Instructions
Step 1
I’ve prepared 2.5 ‘geun’ of pork back ribs. (Tip: I bought them at a great price! Instead of cooking them all at once, I prepped them, used half for this recipe, and froze the rest for later use.) The measuring cup is a standard paper cup (200ml), and the tablespoon is a regular eating spoon.
Step 2
Pour enough cold water to fully submerge the pork back ribs and add 1 Tbsp of sugar. This step helps to draw out the blood.
Step 3
Soak for at least 1 hour. I soaked mine for 2.5 hours, changing the water occasionally. You’ll notice the color of the ribs becoming clearer as the blood is removed.
Step 4
After soaking, rinse the pork back ribs thoroughly under cold running water and let them drain in a colander for a bit.
Step 5
In another pot, bring a generous amount of water to a boil and dissolve 2 Tbsp of doenjang (fermented soybean paste). This seasoned water is very effective at removing any gamey odor from the pork.
Step 6
Once the doenjang water is boiling rapidly, add the rinsed pork back ribs, along with 1/2 cup of soju or mirin (any leftover cooking wine works!), and 2-3 bay leaves. Boil for about 10 minutes. This blanching step further helps to eliminate odors and impurities.
Step 7
Drain the blanched pork back ribs and rinse them again under cold running water to remove any remaining impurities and excess fat. (Tip: Prepping pork back ribs can be a bit tedious, but this thorough cleaning is key to a delicious, odor-free dish. After this stage, I used half of the ribs for the braising and let the other half cool completely before freezing.)
Step 8
Now, let’s start the main braising process. In a pot, add enough water to cover the pork back ribs. Add 2 large green onions (cut into large pieces), 1 onion (quartered), 2-3 bay leaves, and 1/2 cup of mirin. (Tip: You can also add whole peppercorns or garlic cloves here for extra flavor.)
Step 9
Once the water reaches a rolling boil, reduce the heat to medium-low, cover the pot, and simmer for about 1 hour. This long simmering time will make the meat tender and easily separable from the bone, while also creating a rich broth. Skim off any scum or impurities that rise to the surface during simmering.
Step 10
While the ribs are simmering, let’s prepare the delicious sweet and salty soy sauce! In a bowl, combine 1 cup of soy sauce, 1 cup of cola, 1/2 cup of mirin, 5 Tbsp sugar, 3 Tbsp oligosaccharide, 2 heaping Tbsp minced garlic, 3 Tbsp sesame oil, and 0.5 Tbsp black pepper. Mix well. Adding cola helps to tenderize the meat and gives it a lovely sheen.
Step 11
Since we’re making this for the kids, I used only about 4 peperoncino peppers to keep the spiciness mild. If you prefer it spicier, feel free to add about 7 chopped peperoncino peppers or use Cheongyang peppers. Adjust the heat level to your liking!
Step 12
Soak the glass noodles in cold water for at least 30 minutes. This will allow them to absorb the delicious braising sauce later.
Step 13
After simmering the ribs for an hour, the broth should be rich and milky. Now, it’s time to add the prepared soy sauce mixture to the broth.
Step 14
Once the broth is simmering, remove and discard the green onions, onion, and bay leaves that were used for boiling the ribs. This ensures a clean presentation for the final dish.
Step 15
Add about two-thirds of the prepared sauce to the pot. It’s better to add the remaining sauce later while tasting and adjusting the seasoning, as it might become too salty if added all at once. Simmer for about 30 minutes over medium-low heat, allowing the sauce to deeply penetrate the meat.
Step 16
Let’s prepare the vegetables to go with the ribs. Instead of potatoes, I’m using Daikon radish for a refreshing taste. Cut the radish into thick chunks (about 1.5cm or 0.6 inches). Also, chop the remaining green onions and the quartered onion coarsely.
Step 17
When the pork back ribs are simmering and the sauce has slightly reduced, add the prepared Daikon radish, onion, and green onions. Continue to simmer for another 10-15 minutes, or until the vegetables are tender. The vegetables will release some moisture and blend with the sauce, creating a richer flavor.
Step 18
Once the meat is well-seasoned and the vegetables are cooked, carefully arrange the pork back ribs on a serving plate. Serve them while they’re warm and delicious!
Step 19
In the pot, with the remaining savory sauce, add the soaked glass noodles. Cook until the noodles are tender and have absorbed the flavorful sauce. They’re incredibly delicious when soaked in this sauce!
Step 20
Finally, transfer the cooked glass noodles and the remaining delicious sauce to the serving plate alongside the pork back ribs. Your hearty and flavorful sweet and salty soy-braised pork back ribs are ready!
Step 21
Sprinkle some toasted sesame seeds on top for a finishing touch and an appealing look. The long simmering time made the meat so tender that it falls right off the bone!
Step 22
The sweet and savory sauce is quite similar to galbi-jjim (braised short ribs), which the children absolutely love! My little one, who is obsessed with glass noodles, went straight for them first. ^^
Step 23
Adding a few peperoncino peppers gave it a subtle spicy finish that was perfect for adult palates too. You can adjust the spiciness to your preference. This soy-braised pork back ribs recipe makes for a wonderful home-cooked meal that the whole family can enjoy!
