Korean Soy-Glazed Pork Back Ribs
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. The thick meat requires at least two hours of refrigerated marination so the salty-sweet flavors penetrate near the bone, and during cooking the sugar in the glaze caramelizes into a glossy, dark-brown crust. A two-stage cooking process defines the texture: forty minutes covered at 180 degrees Celsius to cook the meat through, then ten minutes uncovered at higher heat to crisp the surface. Ginger juice is not optional-it neutralizes the pork's gamey notes, and omitting it throws off the flavor balance.
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Instructions
- 1
Soak the ribs in cold water for 30 minutes to remove blood, then pat dry.
- 2
Mix soy sauce, cooking wine, garlic, ginger juice, honey, sesame oil, and pepper.
- 3
Coat the ribs with the marinade and refrigerate for at least 2 hours.
- 4
Preheat the oven to 200C and roast the ribs for 20 minutes.
- 5
Flip, brush with remaining marinade, and roast 15 more minutes until caramelized.
- 6
Top with sliced green onion, rest for 5 minutes, then slice and serve.
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