Irish chef, food writer and cookery teacher Catherine Fulvio provides a recipe for Korean-styled pork ribs, in addition to three dipping sauces to use with them!
Ingredients (Serves 4)
1.4kg pork spare ribs
For the marinade:
- 150ml soy sauce
- 4 tbsp brown sugar
- 60ml mirin
- 1 pear, pureed
- 1 onion, chopped finely
- 2 cloves garlic, chopped finely
- 2cm grated ginger
- 100ml water
- ¼ tsp black pepper
For the bbq sauce:
- 100g dark brown sugar
- 50ml soy sauce
- 50ml mirin
- 50ml water
- 1 tbsp rice wine vinegar
- 1½ tbsp chili paste
- 2 tsp sesame oil
- ½ tsp ground pepper
- 2cm fresh ginger, grated
- 3 garlic cloves, finely chopped
- 1½ tbsp cornflour mixed with 1½ tbsp water
- Assorted leaves, to serve
- Steamed rice, to serve
- Kimchi, to serve
- Roast garlic, to serve
Instructions for Oven-Baked Korean-Style Pork Ribs
For the marinade:
- Combine all the ingredients for the marinade together, place the pork spare ribs in a shallow dish and pour over the marinade leaving for at least 8 hours.
- Preheat the oven to 160°C/fan 150°C/gas 2. Place the ribs in a roasting tray, pour any excess marinade from the bag over the top and cover with foil.
- Roast for minimum 4 hours, basting a couple of times. The meat should be able to fall off the bone by completion time.
For the bbq sauce:
- Place the brown sugar, soy sauce, ginger, garlic, mirin, water, rice wine vinegar, chili paste, sesame oil and pepper into a saucepan and bring to the boil, reduce the heat and leaving to simmer for 10 minutes.
- Add the cornflour / water mix in to thicken the sauce and cook for a further 3 to 4 minutes until it has thickened slightly. Set aside.
For the ribs:
- After the roast time, remove from the oven. Increase the temperature to 180°C/fan 170°C/gas 4 and spread 5-6 tbsp of bbq sauce onto the ribs and roast uncovered for 20 minutes.
Instructions for Three Dipping Sauces
Ssamjang Dipping Sauce
- 3 tbsp soybean paste
- 2 tsp Gochujang
- 1 large clove garlic, minced
- 1 small shallot, minced
- 1 tsp sesame seeds, toasted
- 1 tsp honey
- 2 tbsp sesame oil
- ½ tsp salt (more as needed)
Mix the above ingredients in a bowl together.
Soy Wasabi Dipping Sauce
- 2 tbsp soy sauce
- 2 tbsp water
- 2 tsp rice vinegar
- 2 slices of onion
- A dollop of wasabi (to taste)
Combine all the ingredients except the sesame seeds and onion in a little bowl. Top with the onion and sesame seeds.
Sesame Dipping Sauce
- 4 tsp sesame oil
- A pinch of salt
- A good pinch of pepper
- ½ tsp sesame seeds
Combine first three ingredients together in a small bowl. Top with the sesame seeds.
Enjoy Catherine Fulvio’s Oven-Baked Korean-Style Pork Ribs + Three Dipping Sauces!