Korean-Style Braised Pork Ribs | Guest Recipes | Nigella's Recipes (2024)

FAQs

What is the best liquid for braising ribs? ›

By nature, short ribs are a tough cut of beef. One of the secrets I learned from my Korean pals is to add some fresh kiwi to the marinade because kiwi fruit (similar to pineapple, papaya, Asian pear, and ginger) contains an enzyme that breaks down protein and naturally tenderizes the meat.

I serve my short ribs with a variety of banchan, such as kimchi or cucumber salad. You can also serve them with red leaf lettuce, perilla leaf, and sprinkle them with sesame seeds for garnish. Enjoy!

Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones.

Season the meat with salt and pepper. Add the meat to the hot oil. You should hear it sizzle. Brown the meat on all sides, turning as needed (cook the meat just until brown on the outside but not cooked all the way through).

When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, left as a section of meat (a "plate") containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an "English cut". They may also be known as barbecue ribs, braising ribs, or fancy cut ribs.

Don't Overcook the Beef.

Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy.

Galbi means “ribs” in Korean, and is a popular Korean dish served in many places. LA galbi is a style of galbi – barbecued beef short ribs – cut thinly (about ¼ inch thick) across the bones.

The main feat why it is so expensive is because of the excellent marbling it has. As a result, despite it being a bit thicker than most Korean BBQ meat, it remains tender and juicy to eat.

Galbi (Korean: 갈비), kalbi, galbi-gui (갈비구이), or grilled ribs is a type of gui (grilled dish) in Korean cuisine.

What liquid is best for ribs? ›

You may, if desired, spritz or mop your ribs while smoking with a liquid of your choice. Apple juice or cider, butter, Dr. Pepper, apple cider vinegar, beer… there are plenty of options.

Apple juice adds to the apple flavor of the rib sauce. It also creates steam inside the foil pack so the ribs don't dry out. If you don't have apple juice you can use orange or pineapple juice, stock/broth or just plain old water.

You can braise in whatever combinations of liquids that you like: red wine, balsamic vinegar, apple cider, or even milk. Just make sure that the meat you're braising is only partially submerged (if it's fully submerged, you're technically stewing, which is a slightly different process).

Braise the Ribs.

Just unwrap the ribs and place them into a disposable baking pan, or a large roasting pan. Pour an entire 12 oz bottle of ale or lager over the ribs and cover the pan with aluminum foil. Cook the ribs in a 250°F oven for 3 hours, or until the internal temperature reaches 190°F.