Korean Soy-Glazed Pork Back Ribs
Quick answer
- Active time
- 60 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Under foil in a 180°C oven, the ribs first cook through and soften, then come uncovered at higher heat so the soy and honey glaze turns glossy.
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Splitting it into two stages tenderizes the meat near the bone before the surface has a chance to burn.
Ingredients
Instructions
- 1
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.
- 2
Combine 6 tbsp soy sauce, 3 tbsp cooking wine, 2 tbsp minced garlic, 1 tsp ginger juice, 2 tbsp honey, 1 tbsp sesame oil, and 0.5 tsp ground pepper into a uniform marinade.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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