Soy Braised Pork Back Ribs
Quick answer
Tender pork back ribs deeply infused with a sweet and salty soy sauce, a family favorite.
- Deunggalbi ganjang jorim performs a short parboil to ensure a clean soy glaze on pork back ribs.
- 10-minute parboil strips blood and odor before the sauce can penetrate cleanly
Key ingredients
Core cooking flow
- 1 Soak 800 g pork back ribs in cold water for 1 hour to draw out the blood, ch...
- 2 Parboil the ribs in boiling water for 10 minutes to remove impurities, then rinse under cold water.
- 3 Mix 6 tbsp dark soy sauce, 3 tbsp sugar, 100 ml pear juice, 2 tbsp garlic, 1...
Tender pork back ribs deeply infused with a sweet and salty soy sauce, a family favorite.
What Makes This Special
- Deunggalbi ganjang jorim performs a short parboil to ensure a clean soy glaze on pork back ribs.
- 10-minute parboil strips blood and odor before the sauce can penetrate cleanly
- Pear juice breaks down proteins so ribs release from bone after 40-minute braise
- Potato and carrot absorb braising liquid and condense its sweetness alongside meat
Instructions
- 1
Soak 800 g pork back ribs in cold water for 1 hour to draw out the blood, changing the water 1-2 times until it runs clear.
- 2
Parboil the ribs in boiling water for 10 minutes to remove impurities, then rinse under cold water.
- 3
Mix 6 tbsp dark soy sauce, 3 tbsp sugar, 100 ml pear juice, 2 tbsp garlic, 1/2 tsp ginger powder, and a pinch of pepper in a bowl.
- 4
Add ribs, 500 ml water, and the sauce to a pot and bring to a boil over high heat. Skim any foam, then reduce to medium-low heat.
- 5
Add 2 potatoes cut into large cubes and half a carrot sliced diagonally. Cover and braise for 40 minutes until the ribs are tender enough to pull away from the bone.
- 6
When the sauce reduces and the ribs take on a glossy sheen, turn off the heat.
Tips
Nutrition (per serving)
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