Spareribs Korean Style
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 4pounds spareribs, cut into 2-inch sections
- ¼cup sesame seeds
- 2tablespoons chopped garlic
- ⅓cup sugar
- 5nickel-size pieces of ginger
- ½cup soy sauce
- 2tablespoons sesame oil
- Salt and pepper
- ½cup chopped scallions
Nutritional analysis per serving (4 servings)
1367 calories; 105 grams fat; 32 grams saturated fat; 1 gram trans fat; 38 grams monounsaturated fat; 21 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 68 grams protein; 2085 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large skillet that can hold ribs in one layer over high heat. Add ribs and 1 cup water. Boil, turning ribs occasionally, until liquid has evaporated. Reduce heat to medium, and brown ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, place sesame seeds in a small skillet over medium heat. Shake pan occasionally until seeds brown slightly and begin to pop.
- Step 2
Add garlic and half the sesame seeds to skillet with ribs, and stir. Cook 30 seconds. Add sugar, ginger, soy sauce, 1 tablespoon sesame oil and ½ cup water. Turn heat to medium-high, and cook, turning ribs occasionally, until liquid is thick and dark. If ribs are tender at this point, they are ready. If not, add another ½ cup water and continue to cook until they are.
- Step 3
Add the salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir the dish once, sprinkle with scallions, and serve.
Private Notes
Comments
I love this recipe and have made it many times. The ribs always take a long time to get tender tough, so I budget a couple of hours for cooking time.
Well, it was reasonably tasty, but kind of oily. I don't understand why some commenters take "a couple of hours" and others say it is "fast"?
We love this recipe and make it once a year in the instant pot. using same ingredients. 23 minutes and natural release. And then a broil and the final glaze with the sauce that’s been reduced.
Pinch of salt during the boiling 4x as much garlic 1/2 as much sugar Ginger must be fresh - can’t cheat with powdered
Well, it was reasonably tasty, but kind of oily. I don't understand why some commenters take "a couple of hours" and others say it is "fast"?