Korean Pork Spare Ribs



An easy and tasty appetizer. Spare ribs were saved from my Braised Pork Belly dish in the Maple battle.

Ingredients
2 lb Pork Spare ribs
3 tablespoon Gochujang (Korean Chili Paste)
1 tablespoon Garlic (minced)
2 tablespoon baking soda
3 tablespoon sugar
1 tablespoon white vinegar
2 tablespoon soysauce
1 tablespoon sesame oil
half white onion (think sliced)

Garnish
2 tablespoon minced green onions
sesame seeds

Instructions
1. Mardinade spare ribs in Baking Soda for 20 Minutes.
2. Cut green onions, slice white onions and mince garlic, place in fridge.
3. Mix Gochujang, garlic, sugar, white vinegar, soysauce, sesame oil in a bowl.
4. Wash off baking soda on ribs really good.
5. Marinade ribs in the sauce mix for 30 minutes. (optional to marinade)
6. Preheat oven to 250F. Get some foil and place on an oven tray. Dash a little oil on the foil.
7. Oven bake the ribs for 1 1/2 hours.
8. At the last 5 minutes, put oven on broil and add the onions on top.
9. Plate and garnish with green onions and sesame seeds.

Raw Spare Ribs




Dont pay attention to tomamtos, I used it for another side dish.


Nice, beautiful spare ribs. Has a sweet, tangy and spicy taste. Texture should be tender and juicey.


HUNGRY???

Gam Sa Ham Ni Da - for the recipe. awesome!

those look great. i am going to have to try those. thanks for the recipes. keep them coming. you should make a cook book.

ok dude, get the extra room ready, im movin in..

Those look awesome. It makes my mouth water. What does the baking soda do?

Man, those look too good......

Call the Amberlamps........

As a rib connesiurre, I have resisted the backing soda bit, but I am tempted to try it. I guess a chemist could tell me what it does?

I don't really see what baking soda would do. Baking soda is just sodium bicarbonate. Typically used to react with some acid to create CO2 and provide leavening for breads, biscuits, pancakes.

If you rubbed it on the outside of pork, I would think it would just sit there. Especially if you wash it off. Meat should be pretty close to neutral, so I don't see much of a reaction happening.

Maybe the TS will chime in with why he does it.

Let's try this one!

Look Good!

Why do you soak in Baking Soda?

Baking soda is used as tenderizer, mostly used for tough meats. Its an old chinese method and works very well and quick. Ever eatin at a chinese restaurant and wonder why the beef or meat is soo tender? Thats why. Make sure you wash off the baking soda after you marinade.

I used this recipe last night on some country ribs and short ribs but it didnt turn out quit as good as I thought. The freagin marinade was Awesome I jusst didnt get the cooking part down right I guess.

Those look awesome!

Thanks