Spicy Korean Glazed Pork Ribs
Summary Not available
- 5 back ribs (trimmed of excess fat)
- 2 quarts water
- 4 ounces fresh ginger (thinly sliced (about 1 cup))
- 1/2 cup brown sugar
- 8 garlic cloves (minced)
- 1 1/2 cups soy sauce
- 3 sesame oil
- 3 red pepper
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
Transfer the ribs to a large plate; discard the water
Return the pan to the 2 burners and add the water
Add the ribs and ginger; bring to a boil
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
Preheat the 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
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
Let rest for 5 minutes, then cut between the ribs, mound on a platter and serve
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