KOREAN BRAISED SPARE RIBS WITH SOY AND BLACK PEPPER
These St. Louis-style spareribs are braised until tender and lacquered in a savory Korean soy sauce glaze that's spiked with fragrant garlic, ginger, scallions and lots of black pepper. There's no marinating required and little hands-on work, but you will need to make sure the tough membrane on the back of each rack has been removed before cooking. (That task is easy: Set the ribs meat side down and find the thin, translucent skin that sits over the bones. Gently pull it up at one corner, inserting a sharp knife to loosen it at one end if necessary, then peel the membrane off in one piece.) The potatoes and carrots sit underneath the ribs and soak up the meaty drippings. The pork and vegetables all release flavorful juices as they roast, resulting in a rich, assertive pan sauce. A quick broil at the end achieves golden, crispy edges.
Provided by Kay Chun
Categories dinner, meat, vegetables, main course
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. In a small bowl, combine soy sauce, scallions, garlic, ginger, oil, sugar, 2 teaspoons salt and 2 teaspoons pepper and mix well.
- Divide ribs and onions between 2 large rimmed baking sheets and season with salt and pepper. Divide the sauce between the 2 baking sheets and toss to coat the onions and ribs, rubbing the sauce into the ribs. Spread onions in an even layer on the bottom and top with ribs, meat side-up. Add 1/2 cup water to each baking sheet and cover tightly with aluminum foil.
- Roast for 1 hour, then transfer ribs to a cutting board or platter.
- Season potatoes and carrots with salt and pepper and divide between the 2 baking sheets. Toss with onions and pan juices until coated. Place the ribs back on top of vegetables, meat-side up, and baste with the pan juices. Cover tightly and roast until vegetables and ribs are tender, about 1 hour.
- Transfer ribs to a cutting board or platter. Transfer vegetables to a serving platter. Pour pan sauce into a bowl for serving, skimming off any excess oil. Return all of the ribs to one baking sheet.
- Heat broiler and set an oven rack 5 to 6 inches from the heat. Baste ribs with some of the reserved pan sauce and broil, meat side-up, until golden and caramelized, 3 to 5 minutes.
- Divide ribs among plates. Drizzle with some of the sauce and garnish with more scallions. Serve with the roasted vegetables, and any combination of kimchi, pickles or rice.
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Nameless
[email protected]These ribs were delicious! The meat was fall-off-the-bone tender and the sauce was perfect.
Bhuban Khatri
[email protected]I'm not a big fan of ribs, but I really enjoyed these. The sauce is amazing.
Arvin Bhandari
[email protected]These ribs are so easy to make and they always turn out great. I love that I can throw them in the slow cooker and forget about them.
Tr Kibuta
[email protected]I made this recipe for my family and they loved it. The ribs were so tender and juicy.
Abbas Bhaijibhai
[email protected]I love the flavor of these ribs. The soy and black pepper really complement each other.
Mia Natividad
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The ribs are always tender and flavorful.
ghost flixxzzz
[email protected]These ribs were a hit at my party! Everyone loved them.
Elizabeth Chanjwe
[email protected]I'm not a big fan of ribs, but these were really good. The sauce was especially tasty.
Luknath Halder
[email protected]The ribs were fall-off-the-bone tender and the sauce was delicious. I will definitely be making this again.
Salah Kaski
[email protected]This recipe is so easy to follow. Even a beginner cook can make these ribs.
Millie Broughton
[email protected]I followed the recipe exactly and the ribs turned out great. I'll definitely be making this again.
Testimony Chinonso
[email protected]These ribs are so good! The meat is tender and the sauce is perfect.
Haneya Krtan
[email protected]I made this for a party and it was a huge hit! Everyone loved the ribs.
Balvinder Singh
[email protected]This is my go-to recipe for spare ribs. It's easy to follow and the results are always delicious.
Ingrid Zuniga
[email protected]I love this recipe. The ribs are always so juicy and flavorful.
Jenna Lawrence
[email protected]This recipe is a keeper! The ribs turned out fall-off-the-bone tender and the sauce was amazing.