A Recipe for Korean Sweet and Spicy Pork Spareribs

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Ratings (10)
  • Total: 70 mins
  • Prep: 40 mins
  • Cook: 30 mins
  • Marinate: 2 hrs
  • Yield: 12 servings
Nutritional Guidelines (per serving)
124 Calories
4g Fat
19g Carbs
5g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 124
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 439mg 19%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Protein 5g
Calcium 35mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Heat up water in a large pot.

  2. Simmer ribs for about 30 minutes.

  3. When they are cool, put ribs, cut side up, into a shallow glass or ceramic dish.

  4. Mix all the seasonings together to make the marinade.

  5. Pour mixture over meat, coating thoroughly.

  6. Turn meat cut side down, cover and marinate for at least two hours. Can also marinate overnight.

  7. Heat a grill or preheat oven to 400 F.

  8. 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.

  9. 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.