Korean Style Pork Ribs
These Korean Style Pork Ribs are slow-baked in the oven until they're perfectly tender, then they're coated in a sticky sweet soy sauce
Ingredients
- 1.5 to 1.8 kg pork ribs (2 racks - American style) (NOTE 1)
- ¾ cup pineapple juice (fresh if possible) (NOTE 2)
Spice rub
- 1½ tbsp garlic powder
- 2 tsp cayenne pepper (or less/omit to taste)
- ½ tsp black pepper
- ½ tsp salt
Korean-style BBQ sauce
- 4 cloves garlic
- 1 inch ginger (approx. 25g/1oz)
- 2 small eschalot (approx. 45g/1.6oz) (NOTE 3)
- ¾ cup light soy sauce (NOTE 4)
- ⅓ cup pineapple juice
- ½ cup honey
- ⅓ cup brown sugar (packed)
- 2 tsp sesame oil
Garnish
- ¼ cup spring onion (sliced thinly)
Instructions
- Place all the ingredients for the spice rub into a small bowl and mix well to combine. Sprinkle the spice over the ribs (top and under) then use your fingers to rub the spices in. Leave the ribs to rest at room temperature for 30 minutes uncovered or cover them and place them in the fridge overnight.
- In the last 15 minutes of resting time, preheat the oven to 160°C (320°F) Place the ribs on a large baking tray and pour the pineapple juice into the tray. Cover the tray with a few sheets of aluminium foil. Slow-bake the ribs for 1 hour and 30 minutes.
- Whilst the ribs are baking, prepare the sauce. Place the garlic, ginger and eschalot in a blender and pulse until finely chopped, then place them into a small saucepan. Add in the remaining ingredients for the sauce and give it a mix. Place the saucepan over medium-high heat and bring it to a boil, then reduce the heat to medium. Simmer the sauce for 15 minutes uncovered, stirring occasionally. Remove saucepan from heat and leave at room temperature.
- Remove the ribs out of the oven and increase the temperature to 180°C (360°F). Prepare another baking tray. For easy clean-up, line the tray with baking/parchment paper and then with foil over the top. Remove the ribs onto the new tray, with the bony side facing up. Baste the ribs generously with the sauce and bake for 10 minutes. Flip the ribs over and baste again, then place in the oven for another 10 minutes. Repeat this another 2 times (40mins in total). Garnish with spring onions and serve immediately.
Notes
(NOTE 1) Pork ribs - I used American-style pork ribs, but you could use any cut of ribs. Try to find ribs that have generous meat on the bone if possible.
(NOTE 2) Pineapple juice adds a subtle sweetness and tartness to the sauce. I used fresh pineapple juice from the chilled section of the supermarket. You could swap pineapple juice with apple juice in this recipe for slow-baking with the ribs and in the sauce.
(NOTE 3) Eschalots - I've seen shallots called 'eschalots' or 'French shallots' here. Shallots look like small brown onions but are skinny and oval-shaped, and when cut open they look like red onions. They're difficult to peel and are more expensive than other types of onions. Shallots are mild in flavour compared to onions, but you could use brown/yellow onions as a substitute.
(NOTE 4) Light soy sauce or regular soy sauce but avoid the dark or sweet soy sauce varieties, as these are not interchangeable.
Serving suggestions - These Korean Style Pork Ribs go down really well with steaming rice and kimchi or any Korean side dishes (banchan).
Leftovers - Allow the ribs to cool completely at room temperature, then transfer into a sealed container and store in the fridge for up to 3 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 538kcalCarbohydrates: 47gProtein: 31gFat: 43gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 140mgSodium: 1964mgPotassium: 663mgFiber: 1gSugar: 41gVitamin A: 322IUVitamin C: 7mgCalcium: 63mgIron: 3mg