Korean Soy-Glazed Pork Back Ribs
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Dwaeji-deunggalbi ganjang-gui is a Korean soy-glazed pork back rib dish where thick cuts attached to the spine bone are coated in a glaze of dark soy sauce, honey, garlic, and ginger juice, then slow-roasted in an oven or grill.
Read more
The thick meat requires at least two hours of refrigerated marination so the salt from the soy sauce and sweetness from the honey penetrate close to the bone, and during cooking the sugars in the glaze caramelize into a glossy, dark-brown crust. A two-stage cooking method defines the final texture: forty minutes covered at 180 degrees Celsius to cook the meat through completely, then ten minutes uncovered at higher heat to crisp the surface without drying out the interior. Ginger juice is not a replaceable ingredient here - it neutralizes the pork's gamey undertones, and leaving it out throws off the flavor balance noticeably. The ribs are eaten by pulling the meat from between the bones by hand, which makes them well suited as an anju - a drinking side dish - alongside beer or soju.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 1kg pork back ribs in cold water for 30 minutes to fully draw out the blood, then lift out and pat the surface dry with paper towels.
- 2Season
Combine 6 tbsp soy sauce, 3 tbsp cooking wine, 2 tsp minced garlic, 1 tsp ginger juice, 2 tbsp honey, 1 tsp sesame oil, and a dash of pepper into a uniform marinade.
- 3Season
Rub the marinade all over the ribs by hand, pressing it into the gaps between bones, then refrigerate for at least 2 hours.
Overnight marinating allows the honey and soy seasoning to fully penetrate near the bone.
- 4Control
Preheat the oven to 180C, place the ribs on a parchment-lined baking pan, cover with a lid or foil, and roast for 40 minutes.
Covering traps steam and lets the interior cook to a tender texture.
- 5Step
Remove the foil, raise the oven to 200C, flip the ribs, brush on the remaining marinade, and roast 15 more minutes so the surface develops a glossy brown caramelized crust.
- 6Finish
Remove from the oven, scatter sliced green onion evenly on top, rest for 5 minutes, then cut between the bones with a knife and serve.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pork back ribs are slow-roasted in a soy glaze for these Korean Soy-Glazed Pork Back Ribs.
- Finish cue
- Remove the foil, raise the oven to 200C, flip the ribs, brush on the remaining marinade, and roast 15 more minutes so the surface develops a glossy brown caramelized crust.
- Storage and reheating
- The thick meat requires at least two hours of refrigerated marination so the salt from the soy sauce and sweetness from the honey penetrate close to the bone, and during cooking the sugars in the glaze caramelize into a glossy, dark-brown crust.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 9 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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