Korean-Style Braised Pork Ribs | Guest Recipes | Nigella's Recipes (2024)

FAQs

What to serve with Korean braised short ribs? ›

I serve my short ribs with a variety of banchan, such as kimchi or cucumber salad. You can also serve them with red leaf lettuce, perilla leaf, and sprinkle them with sesame seeds for garnish. Enjoy! If you liked these Korean Short Ribs, check out some of my other popular Korean meat and side dish recipes!

They key to tender and juicy ribs is a slow cook process at low temperatures. The best way to maximize tenderness and juiciness is to braise your ribs, which means cook them in a liquid. This liquid needs to be salty to not draw the juices out of the ribs through osmosis.

Put the ribs in a covered container and refrigerate them for 2-24 hours. Allow at least 2 hours for the marinade to absorb into the meat, or up to 24 hours for the most flavor. Keep the ribs moist by adding more marinade about every 3 hours. Always marinate meat in the fridge and do not reuse leftover marinade.

Should ribs be marinated before cooking? We recommend it! Marinating ribs before cooking them helps tenderize the meat, and makes them easier to pull off the bone.

Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones.

The trick is so good, she says, she sometimes does it even with really fresh, beautiful ribs. Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275°F oven for two to three hours. It is this simple method that guarantees tender ribs!

You soak the ribs in vinegar for a couple of hours, drain and dry with a paper towel, and then marinate with a rub (brown sugar and some spices). The vinegar adds flavor and the acidity tenderizes the meat.

Are you supposed to wash ribs before cooking? ›

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

Since the ribs are fatty, many cooks choose to parboil spareribs for a short time or boil for an extended period of time to tenderize the rib meat. This renders some of the surface fat and makes it easier to remove the inner skin from the ribs before you grill them, too.

Yes, applying BBQ sauce to ribs before cooking can add flavor and moisture to the meat. Many people enjoy the combination of the smoky flavor from the cooking process and the tangy sweetness of the BBQ sauce. However, the decision to apply BBQ sauce before or after cooking is largely a matter of personal preference.

The trick: first you give those ribs a sear and then you finish em' low & slow in the oven. Of course, you've got to seal the ribs in with some liquid, which happens to be known as braising. You'll be rewarded with meat so tender it will fall apart from the touch of a fork.

I serve the braised short ribs with some beautiful, simply roasted root vegetables – using carrots, red and golden beets, and turnips here, but feel free to throw in whatever you like or have on hand.