Korean Hot and Spicy RibsPosted on in Asian, Beef, Lamb & Pork, Recipes
Who doesn’t love a rib! What you want is something that falls off the bone, is nice and sticky with just that little char to add flavour. We are complete chilli heads in our house and these go down a treat with a few cold beers. The marinade will be enough to do 2 racks of pork ribs.
You will need:
2 Racks of pork ribs
1/2 White Onion
1 tsp Peppercorns
1 Clove of garlic.
For the marinade:
1 tbs Gouchujang Paste
3 tbs Tomato Ketchup
3 tbs Light Soy
2 tbs Light Soy
2 Cloves of Garlic (crushed)
1 Inch Ginger (finely grated)
1 Red Chilli (finely chopped)
1 tbs Clear Honey
1/2 tsp Onion Powder
1/2 tsp Chinese five spice
White pepper and salt
4 tbs Water.
- Take your rack and separate them to individual ribs by cutting down in between each.
- Put the ribs in a deep pan and cover with cold water. Add in half and onion, some peppercorns a clove of garlic and a good pinch of salt. Bring the water to the boil then simmer on a low heat for 1 hour.
- While the ribs are cooking add all of your marinade ingredients to a bowl.
- Take your ribs carefully out of the water (DONT PANIC THEY LOOK AWFUL)
- Allow the ribs to cool then place them in the fridge for 20 minutes to firm up.
- Heat the oven to 200 degrees. Drop your ribs in the marinade and make sure they are all well coated. Don’t throw away the marinade. Place on a baking tray and cook for 25 minutes until nice dark, sticky and chewy.
- Take the ribs out and then add 3 tbs of water to the remaining marinade. Drop the ribs back in to the marinade for a minute then arrange on the plate.
- Finally scatter some chilli, spring onion and a few sesame seeds over the top.