Spicy Korean Glazed Pork Ribs Recipes

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SPICY KOREAN RIBS



Spicy Korean Ribs image

These spicy Korean ribs are a family favorite recipe, picked it from the local paper. Best if left in the fridge overnight, the flavors are a lot stronger. The more sauce, the better! Serve with Asian sesame coleslaw.

Provided by NickD

Categories     World Cuisine Recipes     Asian     Korean

Time 7h32m

Yield 8

Number Of Ingredients 13

4 racks baby back pork ribs
salt and ground black pepper to taste
1 small onion, sliced
1 cup kochujang (Korean hot sauce)
¼ cup white vinegar
¼ cup minced garlic
3 tablespoons sesame oil
2 tablespoons soy sauce
1 (1 1/2 inch) piece fresh ginger root, minced, or to taste
1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste
1 (12 fluid ounce) bottle pilsner-style lager
1 ½ teaspoons toasted white sesame seeds
1 ½ teaspoons toasted black sesame seeds

Steps:

  • Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
  • Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
  • Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
  • Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.

Nutrition Facts : Calories 644.5 calories, Carbohydrate 6.9 g, Cholesterol 175.5 mg, Fat 49.7 g, Fiber 1 g, Protein 37 g, SaturatedFat 17.1 g, Sodium 1668.2 mg, Sugar 0.6 g

KOREAN-STYLE RIBS RECIPE BY TASTY



Korean-style Ribs Recipe by Tasty image

Here's what you need: soy sauce, rice vinegar, sesame oil, red pepper powder, garlic, grated ginger, onion, baby back ribs, honey, sesame seed, scallion

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

½ cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons red pepper powder
8 cloves garlic, minced
1 tablespoon grated ginger
1 cup onion
3 lb baby back ribs
¼ cup honey
sesame seed, for garnish
scallion, chopped, for garnish

Steps:

  • Combine marinade ingredients in a bowl.
  • Pour marinade over ribs and let them marinate for at least four hours.
  • After marinating, place ribs on baking dish. Reserve the marinade for later.
  • Bake ribs at 325°F (160°C) for two and a half to three hours.
  • Pour the leftover marinade into a saucepan, add the honey, and bring to a boil to form a glaze. Set aside.
  • After two and half to three hours, remove the ribs from the oven. Pour the glaze over the ribs and broil for 5 to 10 minutes.
  • Cut up the ribs, sprinkle sesame seeds over, and garnish with scallions.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 22 grams, Fat 56 grams, Fiber 1 gram, Protein 36 grams, Sugar 18 grams

SPICY GLAZED PORK RIBS



Spicy Glazed Pork Ribs image

Provided by Bon Appétit Test Kitchen

Categories     Bake     Roast     Dinner     Buffet     Pork Rib     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Kosher salt
3 pounds baby back pork ribs, separated into individual ribs

Steps:

  • Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
  • Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
  • Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40-45 minutes longer.
  • DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.

SPICY KOREAN GLAZED PORK RIBS



Spicy Korean Glazed Pork Ribs image

These succulent ribs, a version of those served at Do Hwa, are adapted from the cookbook Dok Suni: Recipes from My Mother's Korean Kitchen by Jenny Kwak, whose mother owns Do Hwa. Wine: serve with a fruity, low-oak chardonnay

Provided by NcMysteryShopper

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

5 lbs pork baby back ribs, trimmed of excess fat
2 quarts water
4 ounces fresh ginger, unpeeled and thinly sliced (about 1 cup)
1/2 cup packed light brown sugar
8 large garlic cloves, minced
1 1/2 cups soy sauce
3 tablespoons sesame oil
3 tablespoons korean red pepper flakes or 2 tablespoons crushed red pepper flakes

Steps:

  • In a large roasting pan set over 2 burners, cover the ribs with cold water and bring to a boil over moderately high heat. Boil for 5 minutes. Transfer the ribs to a large plate; discard the water.
  • Return the pan to the 2 burners and add the water. Add the ribs and ginger; bring to a boil. Add the sugar, garlic, soy sauce, sesame oil and chile flakes. Cover with foil and boil over moderately high heat for 7 minutes. Simmer over moderately low heat, turning the ribs a few times, until tender, about 20 minutes.
  • Preheat the broiler. Transfer the ribs to a large rimmed baking sheet, meaty side down. Boil the braising liquid until thickened and intensely flavored, about 10 minutes. Strain the liquid; you should have about 2 cups.
  • Generously brush the ribs with the braising liquid and broil 4 inches from the heat, rotating the pan, until glazed and lightly charred, about 3 minutes. Turn the ribs meaty side up and brush again with the braising liquid. Broil, brushing occasionally and rotating the pan, until the ribs are glazed, about 4 minutes. Let rest for 5 minutes, then cut between the ribs, mound on a platter and serve.

Nutrition Facts : Calories 1903.7, Fat 144.9, SaturatedFat 51.1, Cholesterol 459.3, Sodium 6484.4, Carbohydrate 42.5, Fiber 2.7, Sugar 29.3, Protein 104.2

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