Sweet and sticky pork ribs coated with ginger beer and chilli – delicious. These are so easy to make – simply coat them with the homemade marinade and pop in the oven, then fire up the grill at the end to get that amazing sticky, finger-licking glaze. Napkins at the ready, my friends!
Sticky Korean Ginger Beer Pork Ribs
1.2kg (2.6 lb) pork rib rack
2 tbsp gochujang*
1/3 cup brown sugar
2 tbsp soy sauce
1 tsp salt
1 cup ginger beer, root beer or your favourite fizzy drink
1 tbsp apple cider vinegar
thinly sliced spring onions/coriander (scallions/cilantro), to serve
- Preheat oven to 160C/320F.
- Cut the ribs into racks about 4 ribs per rack.
- Combine the gochujang, brown sugar, soy sauce and salt in a bowl. Brush each rack with a small amount of the gochujang mixture (reserve the rest for later). Wrap each rack in baking (parchment) paper first and then aluminium foil. Place on a baking tray and bake for 90 minutes.
- Meanwhile, transfer the remaining gochujang mixture to a small saucepan. Add the ginger beer and vinegar. Simmer over medium heat for 20 minutes or until reduced and sticky. Set aside.
- Take the ribs from the oven. Carefully remove them from their packets and place them onto another baking tray lined with foil. Turn the oven grill to high.
- Brush the ribs generously with the reduced gochujang glaze. Place under the grill for 5 minutes. Brush the ribs again and grill for another 5 minutes or until the ribs are sticky and just starting to char. Transfer to a serving plate and drizzle with extra glaze if there is any remaining. Top with the spring onion and coriander and serve.
- Notes: – Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or order it online.
