Korean Fusion: Spicy Pork Ribs

This dish follows the Korean “twice cooked” method, combing a Korean braise and western style grill of a whole or half rack of ribs. The “BBQ” sauce is the simmered down liquid from the braise step

Servings: 4

Recipe Type: Fusion, Korean, Main Dish, Meat, Pork, Spicy


5 lbs pork spare ribs

2 quarts water

4 ounces unpeeled fresh ginger

3/4 asian or nashi pear*

3/4 cup brown sugar

6 cloves garlic

1 1/2 cups soy sauce

3 tablespoons roasted sesame oil

1/2 cup fine or medium ground red chili pepper

4 fresh hot chili peppers


3 green or spring onions

4 cloves garlic

1/4 Asian pear

2 tablespoons toasted sesame seed


Peel, core, and quarter the pear, then thick slice three of the quarters.

Remove stems from the peppers, then thick slice.

Slice the garlic in thirds from top to bottom.

Cover ribs with cold water and soak for two hours.

Discard water.

In a large pot, cover the ribs with cold water and bring to a slow boil over medium high heat.

Boil for five minutes.

Carefully transfer the rib sections to a holding plate or pan.

Discard the water.

Place the soy sauce into a medium bowl, add sugar and ground pepper and mix well.

Return the pot to the stove, add water, ribs, and ginger, and bring to a slow boil over medium heat.

Add sugar/soy sauce mixture, garlic, and peppers.

Cover and boil for about 10 minutes.

Reduce heat to low and simmer for an additional twenty minutes, until the ribs are tender.

Remove ribs from the pot and set aside.

Continue boiling the liquid until thickened, another ten to fifteen minutes.

Remove liquid from heat and strain into a medium bowl.

Final Cook

Pre heat grill or broiler to high.

For Broiler:

Place the ribs “meaty” side down on a baking sheet or shallow baking pan, then brush with the strained sauce.

Broil for several minutes until ribs are glazed and lightly charred. Turn the ribs and repeat.


Brush the “Bone” side with the strained sauce.

Place ribs “Meaty” side up and brush the top with the sauce

Grill for several minutes until ribs glaze and a light char appears.

Turn and repeat.

Garnish with sesame seed, chopped green onion, minced garlic, and shredded pear.

Serve with white rice and banchan.

Author: hannaone

Web Page: http://hannaone.com/

Copyright: Creative Commons Attribution-ShareAlike 3.0 Unported License.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: About 10 oz
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving

Calories 1078.04

Calories From Fat (60%) 645.46

Calories From Protein (27%) 288.58

Calories From Carbohydrates (13%) 144

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 71.93g 111%

Saturated Fat 25.31g 127%

Monounsaturated Fat 31.57g

Polyunsaturated Fat 8.12g

Trans Fatty Acids 0g

Cholesterol 267.71mg 89%

Sodium 1125.52mg 47%

Potassium 1245.53mg 36%

Total Carbohydrates 37.67g 13%

Fiber 3.68g 15%

Sugar 24.92g

Sugar Alcohols 0g

Net Carbohydrates 33.99g

Protein 68.97g 138%

Vitamin A 305.47IU 6%

Vitamin C 36.29mg 60%

Calcium 234.37mg 23%

Iron 6.31mg 35%

Vitamin E 1.36mg 14%

Vitamin D 0IU

Thiamin 1.11mg 74%

Riboflavin 0.96mg 56%

Niacin 13.6mg 68%

Vitamin B6 1.2mg 60%

Folate 48.95mcg 12%

Vitamin B12 2.39mcg 40%

Pantothenic Acid 1.92mg 19%

Vitamin K 48.29mcg 60%

Phosphorus 694.51mg 69%

Magnesium 121.8mg 30%

Zinc 11.22mg 75%

Copper 0.73mg 37%

Manganese 0.66mg 33%

Selenium 85.17mcg 122%

Alcohol 0g

Caffeine 0mg

Water 221.78g 0%

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