James and I wanted some pork ribs for dinner.
We are constantly on the search for something different to put on our plates. Even though making ribs is something we’ve done before, I wanted to make something delicious and easy. We put projects like these for the weekend, when we can keep an eye on the cooking.
I didn’t know how we wanted to prepare the ribs, as we usually order them from our local barbecue or meat-focused restaurants (both Southern-style and Chinese); but we wanted something with a bit of a kick. After mulling it over for a few days, we decided to forego the dry rub, bake our ribs first, and slather on some yummy sauce after.
Kitty helped me create a recipe that keeps the ingredients super simple. I honestly didn’t know what to expect, since we live in a tiny Manhattan apartment (you know, those spaces that don’t have an exhaust vent, absolutely no counter space, and small refrigerators); in spite of having these challenges as an inquisitive cook and baker, we made some deliciously tender pork ribs, and are happy to share this recipe with all of you.
- 2¾-3kg (3 racks, about 6lbs) Pork Ribs
- Kosher Salt
- 12g (2T) Ginger
- 18 Garlic cloves
- 126g (6T) Honey
- 120g (6T) Red Pepper Paste (Gochujang)
- 113g (8T) Unsalted Butter
- 48g (3T) Soy Sauce
- Preheat the oven to 250°F (121°C). On a large sheet pan or roasting pan, place the rib racks on enough aluminum foil that you will be able to wrap the meat into a package. Sprinkle salt on both sides of the ribs, and place them meat-side down. Slice the ginger into coins, peel the garlic cloves, and stud them throughout the ribs. Seal the pork ribs in the foil. Bake for 4 hours, or until the meat is tender.
- Carefully open one end of the foil package. Strain out the liquid into a large pan. Keep the garlic, discard the ginger. Cook the liquid down for about 20 minutes on medium-high flame, stirring occasionally. Add the honey, pepper paste, butter, and soy sauce to the reduced pork liquid, then simmer on low-medium flame for 10 minutes, stirring continuously. The finished consistency should look like barbecue sauce, or honey. Turn off the flame and let the sauce sit for 5 minutes.
- Open up the foil so that it lays flat on the pan. Brush a generous amount of sauce onto the rib side of each rack. Bake at 425°F (218°C) for 15-20 minutes. Remove from the oven, flip the racks meat-side up, and brush more sauce onto the racks. Put the garlic to one side. Bake again for 15-20 minutes. Take the pork ribs out of the oven and let them rest for 20 minutes.
- Scoop the garlic into a small bowl. Slice the rack into individual pork ribs and serve with some radish and carrot slaw, or some radish kimchi.
- If your foil isn't big enough to create a sealed pouch, fold together two long sheets side-by-side to make one large sheet.
- The garlic can be eaten with the pork ribs, or smashed and stirred into leftover sauce.
- We made a pouch versus having the ribs tightly wrapped in the foil. This allows the heat to swirl around the meat.
- The reduced liquid should have an unctuous feel. We boiled down the liquid to about ⅓ of the original amount.
- Don't be afraid to use a whisk when making the sauce. It helps bring all of the ingredients together.