Braised Pork Back Ribs, Braised Back Ribs with Aged Kimchi, Baek Jong-won's Braised Back Ribs, Braised Back Ribs Recipe

Back Ribs Taste Even Better When You Know What You Are Eating

The back ribs commonly used in braised pork back ribs are trimmed from the rib section extending from the fifth or sixth rib to the last rib. Although back rib meat is classified as part of the pork belly, it is a subprimal cut that includes the ribs in the loin area, the intercostal muscles attached to them, and part of the loin muscle. The rib meat has good marbling and rich juices, while a thick membrane covers the surface facing the abdominal cavity. About 1.2 kg is obtained from each pig. Choose back ribs with bright red bone cross-sections and plenty of meat attached. Removing the thin membrane on the inner side of the ribs prevents toughness and gives them a clean, tender texture.

How to Make Braised Back Ribs with Aged Kimchi, a Superb Combination

1. Cut the back ribs with the membrane removed into bite-size pieces.
2. Soak them in cold water for 20–30 minutes to draw out the blood.
3. Dissolve coffee mix in water, blanch the back ribs, and then rinse them two or three times in cold water.
4. Cut the onion, chili peppers, green onion, and other vegetables into bite-size pieces.
5. Line a pan with the onion.
6. Place the back ribs on top, followed by the aged kimchi.
7. Make the seasoning sauce by combining red pepper powder, minced garlic, anchovy fish sauce, cooking wine, soy sauce, starch syrup, sesame oil, and a little pepper.
8. Add one ladle of kimchi brine and two cups of rice-rinsing water to the seasoning sauce and mix.
9. Pour the seasoning sauce into the pan, cover, and simmer for about one hour.

How to Make Braised Back Ribs with Sweet Potato Stems, as Taught by a Culinary Expert

Ingredients: pork back ribs, sweet potato stems, shiitake mushrooms, green onion, chili peppers, water, soju, salt

Seasoning ingredients: soy sauce, Korean green plum syrup, chili oil, pepper, apple, onion

1. Cut the back ribs between each bone, score the meat, and soak them in cold water to draw out the blood.
2. Evenly coat the back ribs from step 1 with grapeseed oil and minced garlic, then leave them to marinate.
3. Place the apple and onion, cut into manageable pieces, in a blender and blend finely. Add the soy sauce, Korean green plum syrup, chili oil, and pepper to make the seasoning sauce.
4. Add salt and the sweet potato stems to water, brine them for about 30 minutes, and peel the stems.
5. Remove the stems from the shiitake mushrooms and cut each mushroom into quarters.
6. Coat a heated pot with oil, add the marinated back ribs and soju, and stir-fry once more over high heat. When the ribs are about halfway cooked, add the sweet potato stems, quartered shiitake mushrooms, seasoning sauce, and water, then simmer for about 45 minutes.
7. Add the vegetables and bring everything back to a boil.

[FAM Times = Reporter Kang Yoon-jung]