Korean Pork Ribs
Ingredients
- 2 - 600g (1.3lbs) - Pork Ribs (Combined Weight 1.2kg (2.6lbs)
- 150g (5.2oz) - Gochujang (Korean Spice Paste)
- 150g (5.2oz) - Tomato Sauce (Ketchup)
- 50g (1.7oz) - Sriracha Sauce
- 1 Tbsp (6.5g) - Chinese 5 Spice Powder
- 1 tsp (2g) - Onion Powder
- 1 tsp (2g) - Garlic Powder
- 1 tsp (7.5g) - Sea Salt Flakes
Method
- Preheat oven to 150°c - 300°f.
- In a bowl, combine the gochujang, tomato sauce (ketchup) & sriracha sauce. Mix well.
- In a separate bowl, combine the Chinese 5 spice powder, onion powder, garlic powder & sea salt flakes. Mix well.
- Season the pork ribs on both sides with the Chinese 5 spice mix rubbing it in with your hands. Use a pastry brush to rub the gochujang mix over both sides of the pork ribs. Reserve ⅓ of the sauce for later in the recipe.
- Place the rubbed & marinated pork ribs onto a sheet of baking paper & wrap tightly. Transfer the wrapped ribs onto a sheet of aluminium foil & wrap again (make sure there's no holes or the ribs are visible). Place onto a baking tray lined with parchment paper & bake in the preheated oven for 2 hours & 15 minutes.
- Remove the ribs from the oven & increase the heat to 200°c-390°f.
- Carefully unwrap the ribs (you can allow them to cool down for 15-20 minutes if you wish to do so) & place them onto a baking tray lined with clean parchment paper (you can use the same tray to save dishes). Brush over the remaining marinade & place it back into the oven for 7 minutes or until starting to char. Remove & serve.
Calories 1280kcalCarbohydrates 29gProtein 69gFat 99gSaturated Fat 32gPolyunsaturated Fat 17gMonounsaturated Fat 36gTrans Fat 1gCholesterol 336mgSodium 2864mgPotassium 1647mgFiber 2gSugar 10gVitamin A 525IUVitamin C 37mgCalcium 116mgIron 7mg