Soy Braised Pork Back Ribs

Quick answer

Total time: 80 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

This dish features pork back ribs slow-braised with potatoes and carrots in a sweet and savory soy sauce glaze.

Preparing the ribs involves soaking them in cold water for an hour and parboiling them for ten minutes. This initial cooking step removes blood, foam, and strong odors, creating a clean base that absorbs the seasonings effectively. The soy sauce marinade incorporates pear juice, which acts as a natural tenderizer to soften the meat fibers, allowing the pork to pull away from the bone easily after forty minutes of simmering. As the potatoes and carrots cook alongside the ribs, they absorb the rich braising liquid, concentrating their natural sweetness. The dish is finished by reduction until the glaze coats the ribs with a glossy sheen before turning off the heat.

Ingredients

servings

IngredientAmountUnit

Pork Back Ribs800 gg

Dark Soy Sauce6 tbsptbsp

Sugar3 tbsptbsp

Pear Juice100 mlml

Minced Garlic2 tbsptbsp

Ginger Powder½ tsptsp

Potato2 piecespieces

Carrot½ piecepiece

Water500 mlml

Black Pepper1 dashdash

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Soak 800 g pork back ribs in cold water for 1 hour to draw out blood.

Change the water 1-2 times, then rinse the cut bone surfaces lightly so the braise tastes cleaner.
2

Control

Put the ribs into boiling water and parboil over high heat for 10 minutes.

Discard the foamy water, rinse the ribs under cold water, and remove clinging scum to reduce odor before braising.
3

Season

Mix 6 tbsp dark soy sauce, 3 tbsp sugar, 100 ml pear juice, 2 tbsp minced garlic, 1/2 tsp ginger powder, and a dash of black pepper. Stir until the sugar mostly dissolves so the seasoning spreads evenly.
4

Control

Add the ribs, 500 ml water, and the sauce to a pot, then bring to a boil over high heat.

When it bubbles actively, skim foam from the surface and lower to medium-low heat.
5

Control

Cut 2 potatoes into large chunks and slice 1/2 carrot diagonally, then add them to the pot.

Cover and braise for about 40 minutes, keeping a gentle simmer until the meat begins to pull from the bones.
6

Control

When the liquid reduces to less than half and the ribs look glossy, uncover the pot.

Turn the pieces gently before the potatoes break apart, coat them with the sauce, and turn off the heat.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Deunggalbi ganjang jorim performs a short parboil to ensure a clean soy glaze on pork back ribs.
Finish cue: When the liquid reduces to less than half and the ribs look glossy, uncover the pot.
Substitution: Using apple juice or cola instead of pear juice also tenderizes the meat.