Sticky, Spicy Pork Ribs

Sticky, Spicy Pork Ribs

The Weeknight Kitchen®: May 25, 2016

Just because you don’t own a grill doesn't mean you can’t make great BBQ this weekend. This week’s recipe for Sticky, Spicy Pork Ribs is from K-Food: Korean Home Cooking and Street Food, by Da-Hae and Gareth West. The ribs are simmered until tender and then glazed in a hot oven with a sauce made of sesame oil, gochujang (the suddenly hip Korean chile paste), apricot jam, and soy sauce. We promise these addictive ribs will make you some new friends if you bring them to your Memorial Day picnic.

Sticky, Spicy Pork Ribs

Da-Hae and Gareth West

· 1 lb 2 oz pork spare ribs
· 1/2 cup coarsely chopped fresh ginger root
· 5 whole garlic cloves, peeled
· 1/2 cup light soy sauce
· 2 scallions, trimmed and finely chopped, to garnish


· 1 tablespoon sesame oil
· 1/4 cup gochujang (Korean red chile paste)
· 1/4 cup apricot jam
· 1 tablespoon regular soy sauce
· 1 tablespoon honey
· 1 tablespoon roasted sesame seeds
· 1 tablespoon white rice vinegar
· 8 garlic cloves, minced
· 2-inch piece of fresh ginger root, peeled and minced

1. Put the ribs in a large saucepan or stockpot with the ginger, garlic, soy sauce, and enough water to cover. Bring to a boil, reduce the heat to a simmer, and let cook gently for 1½ hours, until the ribs are tender and cooked through.

2. Meanwhile, combine all the sauce ingredients in a bowl and mix together well. Line a roasting pan with foil (this will make everything a lot easier to clean up later) and preheat the oven to 400°F.

3. Arrange the cooked ribs on the prepared pan and brush with the sauce to coat evenly. Roast in the oven for 20 minutes, turning and basting the ribs with more sauce halfway through cooking.

4. Remove the pan from the oven and put the broiler on high. Brush the ribs once again with the remaining sauce, then broil for 2 to 3 minutes, or until the sauce is sticky and just beginning to char at the edges. Scatter with the scallions and serve.

From K-Food: Korean Home Cooking and Street Food by Da-Hae and Gareth West. Copyright © 2016 by Da-Hae and Gareth West. Reprinted by permission of Mitchell Beazley.