Spicy Korean Glazed Pork Ribs

Total Time
Prep 20 mins
Cook 40 mins

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

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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, brushing occasionally and rotating the pan, until the ribs are glazed, about 4 minutes. Let rest for 5 minutes, then cut between the ribs, mound on a platter and serve.


Most Helpful

I rate this recipe as a marinade and not per the directions. If using as a marinade, omit water and add about 2 tablespoons water. Marinate for 3-48 hours. Grill.

Frankenchef July 10, 2009

Made for ZWT4 Non challenge Asian, and just in time for Danish Father's Day, so I prepared it ahead of time, and brought it to my Parents house, and Dad got to to be last part, playing with the BBQ. The sauce was wonderful, and the ribs tender, what more can you ask for, since we had great weather and dinner in the back yard. Thanks for posting.

Benthe (Danish) June 05, 2008

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