Take The Time To Make These Sticky, Korean-Inspired Ribs

By Angela Casley
Viva
Serve with rice and slaw or just eat on their own. Photo / Babiche Martens

This is one of my favourite dinners that can be made well ahead of time and always surprises guests. Keep the ribs whole and separate after cooking.

RIBS RECIPE
Serves 4

2kg pork spare ribs

Sticky Sauce
¼ cup soy sauce
¼ cup brown sugar
2 Tbsp gochujang (available from supermarkets)
1 Tbsp grated ginger
1 Tbsp white vinegar

1. Preheat an oven to 150C. Line a deep baking tray with paper. Place in the ribs with 1 cup of water, cover and bake for 2 ½ hours.

2. To make the sticky sauce, combine the soy, sugar, gochujang, ginger and vinegar in a small bowl.

3. Turn the oven up to 170C. Place the ribs on a clean piece of paper. Spread generously with the sauce. Bake for 35 to 40 minutes until sticky and golden.

4. Garnish with coriander leaves and serve with any extra sauce.

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