Spareribs Korean Style
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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"?
To reduce greasiness use tongs to pull the ribs out of the pan once they are done cooking. Drain drippings into a bowl, cool, and skim off the fat. Return ribs and skimmed drippings to the pan and reheat. Delicious recipe.
Put four pounds of flanken-style ribs in a single layer in a large frying pan? I'd like to see that pan! Heck, I'd like to be able to LIFT that pan. I used two frying pans for TWO pounds of ribs. Recipe is delicious, I'll make it again. - Mrs. David
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.