Sunday, June 25, 2017

Korean pork spareribs

I love spare ribs. They are messy to eat but a good messy if there is such a thing.

Trying to find beef ribs in a rack (short ribs can be used)was impossible so today's recipe is one using pork spare ribs.

In order to fit them in my large crockpot I had to cut the rack in half which was no problem with a good sharp serrated knife.

Here's the recipe I followed adapting it slightly.

 2 3/4 lb.  pork ribs
1/2  cup soy sauce
1/2 cup brown sugar packed (I used dark brown as opposed to light brown sugar)
 2 T. sesame oil
2 T rice vinegar
2 T minced fresh ginger ( I used 1 tsp. dried ginger)
4 cloves minced garlic 
1/2 tsp. cayenne pepper

Blend soy sauce, sugar, oil, vinegar, ginger and red pepper in a bowl. Whisking is a good idea.

Place ribs in crockpot.  Add sauce. Cover cook on high 6 hours or low 9 hours.

While ribs are cooking shred about 2 carrots on grater. Also cut up about 4 scallions into small slices. Set aside.

After ribs are cooked.  They should almost fall off the bone.  Transfer to platter  

Skim an discard excess fat from liquid.


 Combine 3 T cornstarch and 3 T water,  Remove drippings and place in a sauce pan. Add cornstarch  liquid  and carrots to pan. Bring to a boil over high heat and cook about 2 minutes, stirring until thickened. Top ribs with sauce ,scallions and sesame seeds.

Serve over steamed rice.

From my kitchen to yours,

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