Korean-Style Braised Pork Ribs

by Catherine Phipps, featured in Modern Pressure Cooking

Published by Quadrille

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Introduction

This is a dish that requires thick, meaty ribs – the sort that would normally be braised slowly for 7 hours or more – not the skinny ends. If you can only get skinny ribs, reduce the cooking time by 10 minutes. The flavour is based around gochujang, the Korean hot red pepper paste, which can give fire and sweetness and a deep red colour to anything you add it to. The cooking time is, frankly, miraculous, with several hours being reduced to 30–45 minutes.

As featured in

Modern Pressure Cooking

Image of Catherine Phipps' Korean Style Braised Pork Ribs — Photo by Andrew Hayes-Watkins

Ingredients

Serves: 4-6

Metric Cups

2 tablespoons neutral-tasting oil, such as groundnut, grapeseed or sunflower oil
1 kilogram meaty pork ribs
1 large onion (very finely chopped)
4 garlic cloves (grated)
25 grams piece of ginger (grated)
1 - 4 tablespoons gochujang paste (according to taste)
50 millilitres light soy sauce
50 millilitres mirin
25 millilitres rice wine vinegar
1 tablespoon soft light brown sugar (or honey)
sea salt
freshly ground black pepper

TO GARNISH

sesame seeds
spring onions (shredded)
fresh coriander leaves (optional)

2 tablespoons neutral-tasting oil, such as groundnut, grapeseed or vegetable oil
2lb 4 ounces meaty pork ribs
1 large onion (very finely chopped)
4 garlic cloves (grated)
1 ounce piece of ginger (grated)
1 - 4 tablespoons gochujang paste (according to taste)
1½ fluid ounces light soy sauce
1½ fluid ounces mirin
1 fluid ounce rice wine vinegar
1 tablespoon soft light brown sugar (or honey)
sea salt
freshly ground black pepper

TO GARNISH

sesame seeds
scallions (shredded)
cilantro leaves (optional)

Method

Korean-Style Braised Pork Ribs is a guest recipe by Catherine Phipps so we are not able to answer questions regarding this recipe

Heat 1 tablespoon of the oil in either a frying pan (skillet) or your pressure cooker. Season the ribs with salt and pepper and brown quickly on the meatiest sides. Remove from the pressure cooker if that’s where you have browned them, then add the remaining oil. Add the onion and saute on a high heat until it starts to brown around the edges. Add the garlic and ginger and cook for a further couple of minutes.
Stir in the gochujang paste; 1 tablespoon will give you a fairly gentle heat, 3–4 tablespoons will give it proper fire. Pour in the soy sauce, mirin, rice wine vinegar and sugar or honey. Stir to combine, then return the ribs to the cooker. Season with salt. Close the lid and bring up to high pressure.
Cook for 30 minutes for tender ribs that will still hold up to grilling, or 45 minutes for meat that will fall off the bone. Allow to drop pressure naturally.
Remove the ribs from the pressure cooker. Reduce the cooking liquor down until it is syrupy. Either serve the ribs as they are, with the reduced sauce poured over, garnished with sesame, spring onions and fresh coriander, if using, or fry or grill them, basting them in the sauce, until blackened.

Heat 1 tablespoon of the oil in either a frying pan (skillet) or your pressure cooker. Season the ribs with salt and pepper and brown quickly on the meatiest sides. Remove from the pressure cooker if that’s where you have browned them, then add the remaining oil. Add the onion and saute on a high heat until it starts to brown around the edges. Add the garlic and ginger and cook for a further couple of minutes.
Stir in the gochujang paste; 1 tablespoon will give you a fairly gentle heat, 3–4 tablespoons will give it proper fire. Pour in the soy sauce, mirin, rice wine vinegar and sugar or honey. Stir to combine, then return the ribs to the cooker. Season with salt. Close the lid and bring up to high pressure.
Cook for 30 minutes for tender ribs that will still hold up to grilling, or 45 minutes for meat that will fall off the bone. Allow to drop pressure naturally.
Remove the ribs from the pressure cooker. Reduce the cooking liquor down until it is syrupy. Either serve the ribs as they are, with the reduced sauce poured over, garnished with sesame, scallions and cilantro, if using, or fry or grill them, basting them in the sauce, until blackened.