SPARERIBS, KOREAN STYLE
Steps:
- Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1/2 cup of water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, toast the sesame seeds by putting them in a small skillet over medium heat, shaking the pan occasionally until they brown slightly and begin to pop.
- Add the garlic and half the sesame seeds and stir; cook for 30 seconds. Add the sugar, ginger, soy sauce, half the sesame oil, and another 1/4 cup of water; turn the heat to medium-high, and cook, turning occasionally, until the liquid is thick and dark. If the ribs are tender at this point, they're ready. If not, add another 1/4 cup of water and repeat the process.
- Add salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.
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Imran Waris
[email protected]I've tried many Korean-style sparerib recipes, and this one is by far the best. The ribs are always fall-off-the-bone tender and the sauce is amazing.
Khan Sab099
[email protected]These ribs are a family favorite. They're always a hit at parties and potlucks.
Michael King
[email protected]These ribs were so good, I made them twice in one week! The sauce is the perfect balance of sweet and spicy, and the ribs are always so tender.
Boshar Md
[email protected]Overall, these ribs were pretty good. The meat was tender and the sauce was tasty, but I found the recipe to be a bit too complicated. I think there are easier ways to make Korean-style spareribs.
Billie Wharmby
[email protected]These ribs were a huge disappointment. The meat was tough and the sauce was bland. I won't be making this recipe again.
Huzain Je
[email protected]The ribs were a bit dry, but the sauce was really good. I think I'll try marinating the ribs for longer next time to see if that helps.
haroon nawaz
[email protected]These ribs were a bit too sweet for my taste, but they were still good. I think next time I'll try using less sugar or adding some more vinegar to balance out the sweetness.
Andi Van Rensburg
[email protected]The ribs were fall-off-the-bone tender and the sauce was perfect. I will definitely be making this recipe again.
Prakash Newar
[email protected]These ribs were amazing! I loved the combination of sweet and spicy in the sauce. I'll definitely be making these again.
saadullah Abidtwo
[email protected]Overall, these ribs were pretty good. The meat was tender and the sauce was tasty, but I found the recipe to be a bit too complicated. I think there are easier ways to make Korean-style spareribs.
Happiness Michael
[email protected]These ribs were a huge disappointment. The meat was tough and the sauce was bland. I won't be making this recipe again.
Debby Brewer
[email protected]The ribs were a bit dry, but the sauce was really good. I think I'll try marinating the ribs for longer next time to see if that helps.
Jonathan Hatch
[email protected]These ribs were pretty good, but I found the sauce to be a bit too sweet for my taste. Next time I'll try using less sugar or adding some more vinegar to balance out the sweetness.
Nimrod Holozane
[email protected]I'm not usually a fan of ribs, but these were amazing! The meat was so tender and juicy, and the sauce was out of this world. I'll definitely be making these again.
Lalbabu Yadav
[email protected]This recipe was a hit at my last party! Everyone loved the ribs and they were gone in no time. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make Korean-style sparerib dish.
Koda Handboy
[email protected]Absolutely delicious! The ribs were fall-off-the-bone tender and the sauce was perfectly balanced, with just the right amount of sweetness, heat, and tang. I followed the recipe exactly and it turned out perfectly.