Spicy Korean Glazed Pork Ribs

Name: Spicy Korean Glazed Pork Ribs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Korean, Asian
Ingredients: 237 milliliters ounces unpeeled fresh ginger, thinly sliced (about; 8 larges garlic cloves, minced; 118 milliliters packed light brown sugar; 2 kilograms pork baby back ribs, trimmed of excess fat; 3 Tbsps Korean red pepper flakes or 2 tablespoons crushed red pepper; 3 Tbsps Asian sesame oil; 355 milliliters soy sauce; 2 liters water

The recipe Spicy Korean Glazed Pork Ribs could satisfy your Korean craving in approximately 1 hour. This recipe covers 54% of your daily requirements of vitamins and minerals. This main course has 1366 calories, 120g of protein, and 79g of fat per serving. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. A mixture of soy sauce, brown sugar, asian sesame oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pas

Instructions

In a large roasting pan set over 2 burners, cover the ribs with cold water and bring to a boil over moderately high heat. Boil for 5 minutes.

Ingredients you will need

Water

Ribs

Equipment you will use

Roasting Pan

Transfer the ribs to a large plate; discard the water.

Ingredients you will need

Water

Ribs

Return the pan to the 2 burners and add the water.

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Water

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Frying Pan

Add the ribs and ginger; bring to a boil.

Ingredients you will need

Ginger

Ribs

Add the sugar, garlic, soy sauce, sesame oil and chile flakes. Cover with foil and boil over moderately high heat for 7 minutes. Simmer over moderately low heat, turning the ribs a few times, until tender, about 20 minutes.

Ingredients you will need

Red Pepper Flakes

Sesame Oil

Soy Sauce

Garlic

Sugar

Ribs

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Aluminum Foil

Preheat the broiler.

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Broiler

Transfer the ribs to a large rimmed baking sheet, meaty side down. Boil the braising liquid until thickened and intensely flavored, about 10 minutes. Strain the liquid; you should have about 2 cups.

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Ribs

Equipment you will use

Baking Sheet

Generously brush the ribs with the braising liquid and broil 4 inches from the heat, rotating the pan, until glazed and lightly charred, about 3 minutes. Turn the ribs meaty side up and brush again with the braising liquid. Broil, brushing occasionally and rotating the pan, until the ribs are glazed, about 4 minutes.

Ingredients you will need

Ribs

Equipment you will use

Frying Pan

Let rest for 5 minutes, then cut between the ribs, mound on a platter and serve.

Ingredients you will need

Ribs

Equipment

Ingredients

Servings:

237milliliters

ounces unpeeled fresh ginger, thinly sliced (about 8larges

garlic cloves, minced 118milliliters

packed light brown sugar 2kilograms

pork baby back ribs, trimmed of excess fat 3Tbsps

Korean red pepper flakes or 2 tablespoons crushed red pepper 3Tbsps

Asian sesame oil 355milliliters

soy sauce 2liters

water

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pork Ribs works really well with Pinot Noir, Shiraz, and Zinfandel. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.