Ingredients
-
5
-
2
-
4
-
1/2
-
8
-
1 1/2
-
3
-
3
-
-
-
-
-
-
-
Directions
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, 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
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Steps
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1
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
