Korean BBQ Pork Ribs with Sticky Glaze
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Mains
- Cuisine: Asian
Description
Tender ribs pressure-cooked to perfection, glazed with sticky Korean BBQ-spiced sauce and finished until caramelised and charred – bold flavour, minimal effort.
Ingredients
Ribs
1.5 kg pork ribs
¼ C (60 ml) Cape Herb & Spice Korean Style BBQ Rub
Glaze
½ C (125 ml) light soy sauce
2 Tbsp (30 ml) gochujang (Korean chilli paste)
3 Tbsp (45 ml) honey
2 Tbsp (30 ml) rice vinegar
2 Tbsp (30 ml) soft light brown sugar
4 garlic cloves, finely minced
1 Tbsp (15 ml) freshly grated ginger
1 tsp (5 ml) cornflour, mixed with 2 Tbsp (30 ml) cold water
1 tsp (5 ml) sesame oil
To Serve
1 Tbsp (15 ml) sesame seeds, toasted
Spring onion (green part only), sliced
2–3 red chillies, sliced (optional)
Small bunch fresh coriander
2 limes, quartered
Instructions
Ribs
Rub the pork ribs all over with the Cape Herb & Spice Korean Style BBQ Rub.
Place into a pressure cooker and add enough water to cover the ribs. Seal and cook on high pressure for 15 minutes. Allow a natural release for 5–10 minutes.
Glaze
While the ribs are cooking, prepare the glaze. Warm the soy sauce, gochujang, honey, rice vinegar and brown sugar in a small saucepan over medium heat, stirring until the sugar has dissolved. Add the garlic and ginger, then simmer for 2 minutes. Whisk the cornflour slurry into the pan and cook just until the glaze thickens, then remove from the heat and stir in the sesame oil.
Ribs cont.
Preheat the oven to 220 °C (use the fan function) or set the grill to high.
Carefully remove the ribs and arrange them on a foil-lined baking tray. Brush generously with the glaze, then roast or grill for 8–10 minutes until caramelised and slightly charred.
To Serve
Sprinkle with toasted sesame seeds, spring onion, red chillies and fresh coriander, and serve with lime wedges for squeezing over.
