Equipment
Ingredients
Ribs
- 1500 g pork spareribs, whole rack
- 5 g salt
- 2 g black pepper
Glaze
- 80 ml soy sauce
- 60 g brown sugar, packed
- 45 ml mirin
- 30 g gochujang
- 4 garlic, minced
- 15 g fresh ginger, grated
- 15 ml sesame oil, toasted
Garnish
- 2 scallions, thinly sliced
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
Preheat your oven to 160°C (325°F). Prepare a baking sheet by lining it with a large piece of heavy-duty aluminum foil tailored to fold over the ribs.
Flip the rib rack over to the bone side. Locate the thin, translucent membrane (silverskin) on the back. Use a paper towel to grip the edge and peel it off completely. This ensures tenderness and flavor penetration.
Season the ribs on both sides with the salt and black pepper. Place them meat-side up on the foil-lined baking sheet. Fold the foil sides up and crimp tightly to create a sealed packet.
Bake the sealed ribs in the preheated oven for 1 hour and 30 minutes, or until the meat is tender and has pulled back slightly from the bone tips.
About 15 minutes before the ribs are done, combine soy sauce, brown sugar, mirin, gochujang, minced garlic, grated ginger, and sesame oil in a small saucepan over medium heat.
Simmer the sauce, stirring occasionally, until the sugar dissolves and the mixture thickens slightly into a glaze that coats the back of a spoon. Remove from heat.
Remove ribs from the oven. Carefully open the foil packet (watch for hot steam). Increase oven temperature to 220°C (425°F). Brush the ribs generously with half the glaze.
Return the ribs to the oven, uncovered. Bake for 10-15 minutes, basting with remaining glaze halfway through, until the sauce is bubbly, sticky, and slightly caramelized. Ensure pork reaches an internal temperature of at least 63°C (145°F), though 88°C+ (190°F+) yields better texture for ribs.
Remove from oven and let rest for 5 minutes. Slice between the bones, garnish with sliced scallions and toasted sesame seeds, and serve immediately.
Chef's Notes
- Removing the silverskin membrane is non-negotiable for tender ribs; it acts as a barrier to seasoning and becomes chewy when cooked.
- For a deeper color and smokier flavor, you can finish the glazed ribs under a broiler for 2-3 minutes, but watch closely as the sugar burns instantly.
- If you have an Asian pear, grating a small amount (about 30g) into the marinade/glaze adds an enzyme that helps tenderize the meat naturally.
- Serve with steamed white rice and kimchi to cut through the richness of the pork fat.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to preserve glaze texture.
Freezer: 2 months — Freeze without garnish. Thaw overnight before reheating.
Reheating: Reheat in a 150°C/300°F oven loosely covered with foil for 15-20 minutes.
