|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Although Koreans are most famous for their love of short ribs, you'll never have leftovers with these delicious spareribs, which you can learn to whip up with this recipe. The ribs are tender and a little bit sweet but sticky and spicy.
As you make the dish, note the difference between Korean-style spareribs and American-style ribs.
- 4 lbs. pork spare ribs, in serving size pieces
- 1/3 cup soy sauce
- 3 tbsp. mirin
- 2 tbsp. rice wine vinegar
- 1/2 cup sugar
- 2 tbsp. honey
- 5 tbsp. kochujang (Korean chili pepper paste)
- 1 sweet onion, minced
- 5 cloves garlic, minced
- 3 slices of peeled fresh ginger, minced
- 2 tsp. sesame oil
- Garnish: 3 to 4 scallions, thinly sliced and cut on a bias
Gather the ingredients.
Heat up water in a large pot to a boil. Add ribs and simmer ribs for about 30 minutes.
Remove ribs from pot and place into a shallow glass or ceramic dish.
Mix all the seasonings together to make the marinade.
Pour mixture over meat, coating thoroughly.
Turn meat over, cover and marinate for at least two hours. You can also marinate overnight.
Cook the meat on the grill or in the oven (meat-side up) for 25 to 30 minutes, turning several times and basting with marinade.
The meat should be very tender. Depending on the thickness of the meat on the bones, you might need to cook the ribs for a longer or shorter time. To serve, garnish with scallions.