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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Shadae Morrison
[email protected]These ribs were a bit dry, but the flavor was good. I'll try cooking them for a shorter amount of time next time.
Puja Khanal
[email protected]I'm not a big fan of ribs, but these were actually really good. The meat was tender and the sauce was flavorful. I'd definitely make these again.
Salar Afridi
[email protected]These ribs were amazing! The meat was so tender and juicy, and the sauce was delicious. I will definitely be making these again soon.
Iviwela Iviwe
[email protected]I've tried this recipe a few times, and it always turns out great. The ribs are always tender and flavorful, and the sauce is perfect. This is one of my favorite recipes!
Charles Henry Hall Jr.
[email protected]I made these ribs for a party, and they were a huge hit! Everyone loved them.
Bhis Bee
[email protected]These ribs were a bit too sweet for my taste, but they were still good. I'll try using less sugar next time.
Armanur rhaman Minto
[email protected]I followed the recipe exactly, but my ribs turned out tough. I'm not sure what went wrong.
Sunil Yadav
[email protected]These ribs were delicious! The meat was so tender and flavorful, and the sauce was perfect. I will definitely be making these again!
SAIFUL ISLAM SAGOR
[email protected]I've made these ribs a few times now, and they're always a hit. The meat is tender and juicy, and the sauce is flavorful without being too sweet. I highly recommend this recipe!
Lorraine O ramirez
[email protected]These spare ribs were fall-off-the-bone tender and packed with flavor. The soy and black pepper marinade was perfect, and the ribs cooked up beautifully in the oven. I'll definitely be making these again!