The Ultimate Sweet & Savory Braised Pork Ribs
The Ultimate Sweet & Savory Braised Pork Ribs
Unlock the Secret to Deliciously Tender Braised Pork Ribs at Home!
Pork ribs are always a crowd-pleaser! Bathed in a delightful sweet and savory sauce, these ribs are the perfect star for any dinner. Get ready to impress your family and friends with this recipe from Man-of-Recipes, guaranteed to make your mealtime extraordinary.
Main Ingredients- 1kg Pork ribs, trimmed
- 1/2 cup Cooking wine (Cheongju or Soju)
- 2 Bay leaves
- 1 stalk Green onion, cut into large pieces
Special Braising Sauce Ingredients- 1/2 cup Soy sauce
- 1/2 cup Mirin (or other sweet cooking wine)
- 2 sheets Dried kelp (approx. 5x5cm each)
- 2 Tbsp Sugar
- 2 Tbsp Minced garlic
- 1/2 Onion
- 1/2 Apple (peeled and cored)
- 2 Tbsp Corn syrup (or Oligodang)
- Pinch of Black pepper
- 1/2 cup Soy sauce
- 1/2 cup Mirin (or other sweet cooking wine)
- 2 sheets Dried kelp (approx. 5x5cm each)
- 2 Tbsp Sugar
- 2 Tbsp Minced garlic
- 1/2 Onion
- 1/2 Apple (peeled and cored)
- 2 Tbsp Corn syrup (or Oligodang)
- Pinch of Black pepper
Cooking Instructions
Step 1
First, soak the pork ribs in cold water for about 30 minutes to remove any blood. This process helps eliminate gamey odors and makes the meat more tender. After soaking, rinse the ribs gently under running water.
Step 2
Prepare the sauce ingredients: peel and core the onion and apple, then cut them into medium-sized pieces. In a blender or food processor, combine the chopped onion, apple, soy sauce, mirin, sugar, minced garlic, dried kelp, and black pepper. Blend until smooth. Using fresh vegetables in the sauce adds depth and richness.
Step 3
In a large, deep pot, add enough water to fully submerge the pork ribs. Bring the water to a boil over high heat. While the water heats up, prepare the other ingredients.
Step 4
Once the water is boiling rapidly, carefully remove the pork ribs and rinse them under cold water. This blanching step removes impurities from the surface of the ribs and firms up the meat, preventing it from breaking apart during the braising process.
Step 5
Return the rinsed ribs to the pot. Add enough water to cover them, along with the cooking wine (Cheongju or Soju), large pieces of green onion, and bay leaves. Bring to a boil over high heat, then reduce to medium-low. Simmer for at least 20 minutes, or until the ribs are partially cooked. The bay leaves and cooking wine are excellent for removing any unwanted smells.
Step 6
Once the ribs are partially cooked, drain or reduce the liquid in the pot, leaving about 2 cups of water. Pour in the blended sauce mixture. Bring back to a simmer over medium-low heat and braise until the sauce thickens and becomes glossy, stirring the ribs occasionally to ensure they are evenly coated. This will take approximately 15-20 minutes.
Step 7
Finally, stir in the corn syrup (or Oligodang) and cook for a few more minutes until the sauce achieves a beautiful glaze. The corn syrup adds a lovely shine and enhances the sweetness, making your braised pork ribs even more appealing. Once the sauce has thickened and coats the ribs beautifully, your delicious braised pork ribs are ready to be served! Enjoy with a side of warm rice.
