It’s good. Trust.
It’s juicy. It’s flavorful. It’s cooked on the stovetop. These ribs don’t require marination because the cooking method infuses the ribs with flavor. My mom’s been making this for us. This is how I know Korean Spicy Ribs. I’d rather eat this any day than what they serve in the Korean Restaurants as ribs.
Some key ingredients. From top left clockwise: 1) Korean powdered red pepper 2) Korean pepper paste aka Gochujang 3) Japanese Mirin
Nicely arranged in pot with as much of the ribs facing downward as possible. Top layer of ribs are just barely submerged in liquid.
The onions keep the top from drying out and naturally sweetens and flavors everything.
The cooking method is what makes this work. Please follow the directions BUT use your best judgement!
The idea is to gradually reduce the liquid in the pot so that it is finished in the manner described. We want to maintain the cooking time for deliciousness because that’s how the meat “marinates” as it cooks. Too fast and you’ll end up with tough ribs with just an outer coating of flavor.
This stores and reheats well. You can keep in fridge for a few days. Just take out as needed and microwave, covered! It splatters. You can also take the meat off the bones and freeze in a vacuum sealed packs for up to a few months. If you’re going to freeze in vacuum packs, do a serving or two packs and when you wanna eat it, microwave the pack on top of a plate. Easy peasy.
Stovetop Korean Spicy Pork Ribs
Makes 2 – 4 servings. Takes about an hour and a half.
- 2 racks St. Louis Style Ribs
- 1/3 c. soy sauce
- 1/3 c. mirin
- 3 T. Gochujang sauce
- 2 t. Korean chili pepper powder
- 1 t. ground black pepper
- 1 t. toasted sesame seed oil
- 1 t. honey
- 1 1/4in. slice fresh ginger, peeled and finely minced OR grated
- 2 cloves garlic, finely minced
- 1 jalapeno, sliced 1/4in. thick
- 1 medium onion, halved and sliced thick
Separate each rib by cutting through the meat between the bones. Place in pot where you’ll be cooking the ribs. Cover with cold water. Swish around, drain. Cover again with water, place over stove on high heat, bring to boil.
Meanwhile, grab a bowl and combine all ingredients except for jalapeno and onion. Mix well. Set aside.
Once pot comes to a boil, let it boil for a few minutes (do NOT overboil), then dump everything into a clean sink. Rinse out pot, no need to wash, just rinse to get rid of most of scum. Rinse and rub each rib piece under cold running water briefly to rid of outer scum. Nestle ribs in pot so they are arranged in layers keeping the meaty part facing downward. Don’t just dump ribs into pot. This is important.
Pour sauce over ribs and pour enough cold water so ribs are just poking above waterline. Depending on your pot, it should be about 2 cups water. Do NOT completely cover ribs with water.
Nestle jalapeno slices in the top layer of ribs.
Then place onion slices in an even layer on top.
Please see notes above!
1.Set heat to high. Keep pot uncovered and cook on high heat for 30 minutes. DO NOT STIR.
We want the ribs to cook quickly in the beginning. 30 minutes should hold true for most stovetops BUT keep an eye on the liquid level. There should still be about a few inches of liquid at the end of this part.
2. Then set heat to medium and cook for another 10 minutes or so. DO NOT STIR.
Now you want to slow it down a bit. There should still be about an inch of liquid at the end of this part.
3. Stir to mix onions and jalapenos with the ribs. Check to see if the liquid has been reduced to less than an inch. If not, raise heat to med-high and keep an eye on the liquid, stirring occasionally. It goes fast here, check every few minutes or so.
4. Once liquid is about an inch high, lower heat to med-low. Stir often at this point to keep the ribs from burning. You want the liquid reduced so it just covers the bottom of the pot (you can keep reducing the liquid or you can be like me and just stop here). Should take another 15 – 20 minutes minutes.
Serve and eat. I like to eat with rice and some kimchi.