Ultimate Homemade Pork Ribs: Zero Sourness, Bursting with Umami!
Perfect for the Hottest Day! Restaurant-Quality Pork Ribs at Home with a Secret Sauce Recipe
As the summer heat peaks, why not try a special dish to invigorate yourself? Homemade pork ribs might seem unfamiliar, or perhaps the often-sour taste of store-bought versions makes you hesitate. I used to feel that way too. My family and I generally prefer rich, savory flavors over anything too tangy. I recall making pork ribs once before, and the lukewarm reaction discouraged me from trying again. However, the ‘foolproof delicious sauce’ idea I developed while making chicken sauce sparked inspiration, and applying it to pork ribs was a huge success! The kids even raved, saying, ‘The sauce is tastier than the meat!’ This recipe completely removes any sourness, focusing on a deep, rich umami flavor that everyone can enjoy. It’s your chance to create ‘life-changing pork ribs’ right in your own kitchen. Presenting a special pork rib recipe that allows you to enjoy a more luxurious and impressive meal at home. Stay healthy and have a wonderful day filled with delicious food! ♡
Pork Rib Preparation
- 500g Pork spare ribs
- Soju (for soaking ribs)
- 4 Tbsp Cooking wine (like Mirin or Sake)
- Herb salt (to taste)
Secret Pork Rib Sauce
- 4 Tbsp Ketchup
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp Honey
- 1 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- Parsley flakes (for garnish, optional)
- 4 Tbsp Ketchup
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp Honey
- 1 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- Parsley flakes (for garnish, optional)
Cooking Instructions
Step 1
Soaking the Ribs: First, thoroughly remove the blood from the ribs. Place the ribs in a bowl and cover with water mixed with a little soju. Let them soak for about 30 minutes to effectively draw out the blood. Changing the water halfway through can be beneficial.
Step 2
Marinating and Resting: After soaking, pat the ribs completely dry with paper towels. Then, sprinkle them evenly with 4 tablespoons of cooking wine and herb salt for seasoning. Cover the marinated ribs with plastic wrap and refrigerate for at least 1 hour. This resting period will make the meat more tender and allow the flavors to penetrate deeply.
Step 3
Making the Special Sauce: In a bowl, combine 4 tablespoons of ketchup, 1 teaspoon of gochujang, 1 tablespoon of honey, 1 tablespoon of minced garlic, 1 tablespoon of gochugaru, and 1 tablespoon of sugar. Mix well until there are no lumps. This will create a special sauce with a deep, rich flavor profile.
Step 4
First Bake (Pre-baking): Preheat your oven to 200°C (390°F). Arrange the marinated ribs on an oven pan and bake for about 15 minutes. This initial baking step helps to seal in the juices, resulting in more tender and moist ribs.
Step 5
Applying Sauce and Baking: Remove the pre-baked ribs from the oven pan while they are still hot. Generously brush the special sauce all over the ribs. Place the sauced ribs back on the oven pan and reduce the oven temperature to 180°C (350°F). Bake for another 20-25 minutes. For an even richer flavor, you can flip the ribs halfway through and apply more sauce.
Step 6
Plating: Once the ribs are beautifully cooked, cut them into serving portions (usually in half). Arrange them appealingly on a preheated cast-iron skillet or a serving plate. Your delicious, restaurant-style homemade pork ribs are now ready to be enjoyed! For an extra touch, sprinkle with parsley flakes for garnish.