Spicy Korean Glazed Pork Ribs
These succulent ribs, a version of those served at do hwa, are adapted from the cookbook dok suni: recipes from my mother's korean kitchen by jenny kwak, whose mother owns do hwa. Wine: serve with a fruity, low-oak chardonnay
Steps
In a large roasting pan set over 2 burners , cover the ribs with cold water and bring to a boil over moderately high heat.
Boil for 5 minutes.
Transfer the ribs to a large plate.
Discard the water.
Return the pan to the 2 burners and add the water.
Add the ribs and ginger.
Bring to a boil.
Add the sugar , garlic , soy sauce , sesame oil and chile flakes.
Cover with foil and boil over moderately high heat for 7 minutes.
Simmer over moderately low heat , turning the ribs a few times , until tender , about 20 minutes.
Preheat the broiler.
Transfer the ribs to a large rimmed baking sheet , meaty side down.
Boil the braising liquid until thickened and intensely flavored , about 10 minutes.
Strain the liquid.
You should have about 2 cups.
Generously brush the ribs with the braising liquid and broil 4 inches from the heat , rotating the pan , until glazed and lightly charred , about 3 minutes.
Turn the ribs meaty side up and brush again with the braising liquid.
Broil , bru.
Ingredients
pork baby back ribs, water, fresh ginger, light brown sugar, garlic cloves, soy sauce, sesame oil, red pepper flakes