Korean sticky pork spare ribs
And if you've never tried the ribs, take it from me, they are one of the tastiest morsels of meat on the pig, especially when they're all caramelised with a sweet, spicy and sticky sauce.
Photo: Natalie Walker
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- 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.