Spicy Korean pork ribs. Photo: Natalie Walker
1 kg pork spare ribs (rib bones)
100g ginger, peeled and chopped
3 cloves garlic, peeled
2 tbsp white sugar
2 tbsp peanut or olive oil
50ml light soy sauce
50ml shao hsing rice wine
3 tbsp spicy Korean bean paste*
2 tsp sesame oil
3 spring onions, finely chopped
small handful coriander sprigs, washed
* Spicy Korean bean paste can be found in Asian groceries. It is made from soybeans, chilli and various spices. If unavailable, replace with a good chilli sauce.
Cut the ribs into small sections of 2 and arrange in a wide casserole dish.
In a mortar and pestle, pound the ginger and garlic to a rough paste. Mix all the remaining ingredients together except the spring onions and coriander and pour over the ribs. Marinate in the fridge for about 2-4 hours.
Preheat oven to 180C.
Cover the casserole with foil and put in the preheated oven for 50 minutes. Remove foil, turn ribs and cook for a further 50 minutes, basting and turning every so often. The meat between the ribs should be very tender; if not, cook a little further.
Serve the sticky ribs and their sauce sprinkled with the spring onions and coriander, with steamed rice and Chinese greens.
- Main Ingredients - Pork, Rice, Fresh herbs
- Cuisine - Korean
- Course - Main-course
- Occasion - Family meals, Dinner Party