KOREAN PORK RIBS SOUP RECIPES

Name: Korean-style Ribs Recipe by Tasty
Yield: 6 servings
Cuisine: Fusion
Ingredients: 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

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

Yield 6 servings

Number Of Ingredients 11

Ingredients

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, CarbohydrateContent 22 grams, FatContent 56 grams, FiberContent 1 gram, ProteinContent 36 grams, SugarContent 18 grams

4-INGREDIENT KOREAN PORK RIBS - MARION'S KITCHEN

4-ingredient Korean Pork Ribs - Marion's Kitchen image

Low and slow is the order of the day with this easy pork ribs recipe. You only need four ingredients to make these, then just pop them in the oven for 2 hours to bake. The result is amazing – spicy, fall-off-the-bone meat that everyone will want to dig in to.

Provided by MARIONSKITCHEN.COM

Yield 4

Number Of Ingredients 5

Ingredients

2 x 1 kg (2 lb) pork rib racks
½ cup gochujang*
½ cup ketchup
¼ cup Coconut Sriracha (or your choice of chilli/hot sauce to taste)
sea salt

Steps:

Use a small paring knife to help you remove the thin white membrane from the underside of the rib racks. Season the racks with salt. Preheat oven to 120°C/250°F. Combine the gochujang, ketchup and Coconut Sriracha in a bowl. Reserve 1/3 of a cup of the mixture for basting later. Apply the remaining mixture to the ribs with your hands or a pastry brush. Wrap each rack tightly within 2 sheets of foil, sealed at the edges to form a ‘parcel’. Roast in the preheated oven for 2 hours. Remove the ribs from the oven and increase the oven temperature to 200°C/390°F. Careful open up the foil parcels. Line a clean baking tray with foil and transfer the ribs to the new tray. Scoop up any thick sauce and cooking juices and spoon over the ribs. Then take the reserved chilli sauce mixture and liberally brush each rack with the sauce. Place the ribs back in the oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char. Remove the ribs from the oven and pile onto a serving board or plate. Serve with plenty of napkins! *NOTES: Gochujang is a Korean fermented chilli paste. It’s available in the Asian aisle of most supermarkets or from an Asian grocery store.

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