Spicy Korean Pork Spare Ribs Recipe

 

Ingredients:

For the Marinade:

1/2 cup (120ml) gochujang (Korean chilli paste)

1/4 cup (60ml) soy sauce

3 tablespoons brown sugar

2 tablespoons honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon sesame oil

1/2 teaspoon black pepper

For the Pork Spare Ribs:

• 2-3 pounds bone-in pork spare ribs, cut into individual pieces

Instructions:

1. Make the Marinade:
• In a large bowl, whisk together the gochujang, soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, sesame oil, and black pepper.
2. Marinate the Pork:
• Place the pork spare ribs in a single layer in a large baking dish or resealable bag. Pour the marinade over the ribs, ensuring they are well coated. Cover the dish or seal the bag and marinate in the refrigerator for at least 4 hours, or ideally overnight for maximum flavour.
3. Baking or Grilling:
• Preheat your oven to 350°F (175°C) for baking or prepare your grill for medium heat.
• Baking: Arrange the marinated pork spare ribs on a baking sheet lined with parchment paper. Bake for 30 minutes, then flip the ribs and brush them with some of the remaining marinade. Bake for an additional 20-25 minutes, or until the ribs are tender and cooked through.
• Grilling: Preheat your grill to medium heat. Grill the ribs for 5-7 minutes per side, brushing them with the marinade occasionally, until cooked through and slightly charred.
4. Broiling (Optional):
• For a crispier finish, broil the ribs on the highest setting for the last 2-3 minutes of baking or grilling. Watch closely to avoid burning.
5. Serve:
• Once cooked through, transfer the spicy pork spare ribs to a serving platter and brush them with any remaining marinade for extra glaze (optional). Garnish with chopped scallions or sesame seeds for a pop of colour and flavour.

Tips:

• Adjust the amount of gochujang depending on your desired spice level. You can start with less and add more to taste.
• If the marinade seems too thick, you can add a tablespoon or two of water to thin it out.
• To remove excess fat from the ribs, you can parboil them in boiling water for 10 minutes before marinating. This will also help tenderise the meat.
• Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Nutritional Information:

Pork spare ribs are a good source of protein but are also relatively high in fat and calories. The gochujang adds a touch of sweetness and some sodium. Be mindful of your portion size and consider trimming excess fat from the ribs before cooking for a healthier option.

Enjoy this delicious and fiery take on pork spare ribs!