Korean Style Pork Ribs

While I’m a fan of local Andalucian flavours, sometimes the kitchen at Casa Adora needs a bit of a spicy "shake-up". These Korean Style Pork Ribs are exactly that—a sticky, ginger-heavy Korean ribs recipe that smells absolutely incredible as it slow-cooks.

Living in the Jaén province means I have access to some of the best pork in the world, and even though this recipe has an Eastern twist, using local ribs makes these Korean pork ribs feel like a proper fusion meal. I usually get these marinating in the morning before I head out with my two rescued greyhounds, Issy and Poppy. By the time we’ve finished our trek through the campo and the olive groves, the ribs are ready to hit the oven.

If you are planning a trip in a campervan like Florie the Fiat, you could even marinate these in a zip-lock bag for a few days—they only get better with time. It’s genuine comfort food for any adventurer.

Ingredients for Korean Style Pork Ribs

• 1 kg sheet ribs, cut into two pieces
• 100 ml soy sauce
• 100 g brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons cayenne pepper
• 6 garlic cloves, crushed and finely chopped
• 1 tablespoon fresh grated ginger
• 2 onions, peeled and pulped in a blender
• 50 ml runny honey
• 1 tablespoon tomato purée
• 1 tablespoon freshly ground black peppercorns
• ½ teaspoon turmeric
• Sesame seeds
• Fresh coriander

How to Make the Perfect Korean Style Pork Ribs

1. Marinate. Make a marinade of all the ingredients except the honey, sesame seeds and coriander. Pour the marinade over the ribs and let them marinate for at least four hours or even overnight in the fridge.
2. Prepare the tray. After marinating, bring the ribs and marinade up to room temperature. Place the ribs on a foil-lined baking sheet unless you like washing up, and reserve the marinade.
3. Bake. Bake the ribs at 160°C for two hours or more.
4. Make the glaze. Meanwhile, pour the reserved marinade into a saucepan, add the honey, then bring to a boil and simmer for a few minutes to form a glaze. Set aside.
5. Glaze and finish. When the ribs are cooked to your satisfaction, i.e., falling off the bone, pour over the glaze, increase the heat to 180°C and pop them back into the oven for 10 minutes. Keep your eye on them, as the glaze catches easily, although a bit of burning and caramelisation is good.
6. Serve. Sprinkle with sesame seeds and coriander. Serves two as a main course.

I hope you enjoy making these Korean Style Pork Ribs at home as much as I do here in Jaén, usually with two rescued greyhounds watching my every move in the kitchen!

Looking for another sticky glaze? Try my Sweet and Sour Spare Ribs or Char Siu Style Pork Ribs.

If you've enjoyed the recipes, you can buy me a coffee ☕ — it helps keep the site going.

Footnote

This Korean style pork ribs recipe is part of my Ribs Recipes and Pork Recipes collections.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef