The chilli marinade sauce is very traditional Korean. The sauce gives sweet tangy spicy taste that goes well with white meat like chicken or pork.
I like to serve this dish with steam rice and crispy baby cos lettuce. It gives balance to it.
Now, my husband loves spicy pork ribs. He gets pork ribs and looks at it differently.
1 kg pork ribs
4 tbsp Gochujang chilli paste ( you can get Korean or Asian grocer)
3 tbsp Korea chilli powder
2 tbsp Sake or cooking wine
4 tbsp sugar
2 tbsp soy sauce
1/2 white onion, grated
4 garlic cloves, crushed
1 1/2 tsp grated fresh ginger
3 tbsp maple syrup
2 tbsp sesame oil
salt and ground black pepper sesame seeds, to garnish
1 baby cos lettuce
2 bowl steam rice to serve with
- place the pork ribs in a large bowl and pour in enough cold water to cover them, then leave them to soak for about 15 minutes. Drain the ribs and pat dry with kitchen paper. ( this process remove blood from ribs)
- slice between each bones. cut them one single bone piece.
- for marinade sauce, mix the chilli paste (Gochujang) and powder, sake, sugar, soy sauce, onion, garlic, ginger, maple syrup, sesame oil and pepper in a bowl. mix well. add the meat and coat thoroughly with the mixture. Place in the fridge and leave it to marinate for at least 3 hours to overnight.
- Heat a oven at 200 degree. Place aluminium foil on oven dish or tin ( it will help you to clean it easily) and place the marinade ribs on top. Cook in over for 30 minutes in 180 degree. turn over each rib and cook for another 20 minutes until all meat cooked through. be careful not too burn or over cooked.
- Serve them directly with steam rice and fresh cos lettuce leaves. When it get cold, it gets dry.
- Don't forget wash your hands before eating.