Korean Braised Spare Ribs With Soy and Black Pepper
Updated Dec. 16, 2020
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- ½cup low-sodium soy sauce
- ½cup finely chopped scallions (from about 4 scallions), plus more for garnish
- ¼cup minced garlic
- ¼cup minced fresh ginger (from one 4-inch piece)
- 2tablespoons safflower or canola oil
- 2tablespoons turbinado or brown sugar
- Kosher salt and black pepper
- 2(3-pound) St. Louis-style sparerib racks, each halved crosswise into 2 equal pieces
- 2small yellow onions, thinly sliced into ⅛-inch-thick rounds (about 2 cups)
- 1½pounds Russet potatoes, peeled and sliced crosswise 1-inch-thick
- 1½pounds carrots, peeled and halved lengthwise
- Any combination of kimchi, pickles or cooked rice, for serving
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Preparation
- Step 1
Heat the oven to 350 degrees. In a small bowl, combine soy sauce, scallions, garlic, ginger, oil, sugar, 2 teaspoons salt and 2 teaspoons pepper and mix well.
- Step 2
Divide ribs and onions between 2 large rimmed baking sheets and season with salt and pepper. Divide the sauce between the 2 baking sheets and toss to coat the onions and ribs, rubbing the sauce into the ribs. Spread onions in an even layer on the bottom and top with ribs, meat side-up. Add ½ cup water to each baking sheet and cover tightly with aluminum foil.
- Step 3
Roast for 1 hour, then transfer ribs to a cutting board or platter.
- Step 4
Season potatoes and carrots with salt and pepper and divide between the 2 baking sheets. Toss with onions and pan juices until coated. Place the ribs back on top of vegetables, meat-side up, and baste with the pan juices. Cover tightly and roast until vegetables and ribs are tender, about 1 hour.
- Step 5
Transfer ribs to a cutting board or platter. Transfer vegetables to a serving platter. Pour pan sauce into a bowl for serving, skimming off any excess oil. Return all of the ribs to one baking sheet.
- Step 6
Heat broiler and set an oven rack 5 to 6 inches from the heat. Baste ribs with some of the reserved pan sauce and broil, meat side-up, until golden and caramelized, 3 to 5 minutes.
- Step 7
Divide ribs among plates. Drizzle with some of the sauce and garnish with more scallions. Serve with the roasted vegetables, and any combination of kimchi, pickles or rice.
Private Notes
Comments
- used 1kg of ribs but kept the sauce ingredients the same amount - used 1 large russet potato, 1.5 large carrots, 3/4 large onion - used 1 large knob of ginger, minced, and 5 cloves of garlic, minced - marinated ribs in sauce, in ziploc bag, for 2 hours in the fridge - baked everything for 1 hr, then broil - would suggest using 2 tsp of sesame oil to substitute for some of the canola oil used in sauce mix - would suggest finishing with fresh chopped green onions and toasted white sesame seeds
We really liked these ribs. But if we made them again, we would double the recipe for sauce. There was not enough to baste at the 1hour mark, and therefore when it came time to broil, there was not enough to sauce to add a light glaze tot he ribs.
not enough sauce to baste. would put more water in the pan next time. my oven also runs hot, so that might be the reason the sauce dried up more. ribs were very tender, but next time to deepen the flavor, I'm going to try marinating in the sauce for at least 4 hours to see what happens. overall though, yummy and worth doing again.
Followed this recipe exactly as is, save for overestimating the amount of soy sauce I had in my pantry - I only had 1/4 cup left, so I added 1/4 cup Korean BBQ sauce instead of 1/2 cup soy sauce. The recipe is time-intensive but not labor-intensive - once you’ve chopped and mixed everything as described, your work from there is just putting it in the oven and taking it out at various points. A true winner!
I used half the meat, so had twice the sauce, which was just enough. Used sesame oil instead of the regular and also added a dribbling of garlic oil halfway through. I broiled the meat a good half hour at the end. It was very tender, but still bland, especially considering all that went on top of it. Will try marinating when I try this again & adding Korean fermented hot pepper paste. The vegetables were great...very little grease in the pan, perhaps because the meat was organic.
This was OK. Never had anything like this in Korea. Most Korean thing at the dinner was the variety of kimchi served with this. Won’t make again, way to bland.
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