Korean Salt Ribs (Sogeum Gui)
Servings: 2 person
Ingredients
- 1.2 kgs Baby Back Pork Ribs
- 1 Onion
- 10 Garlic Cloves
- 2 small Ginger Pieces (each about ~2cm)
- 4 Tablespoons Soju (Or use cheongju or sake)
- 3 Tablespoons Mirin
- ½ Tablespoon Sugar
- 1 shot Espresso (or 1 packet of instant black coffee)
- 4 Bay Leaves
- 1 Tablespoon Whole Black Peppers
Basting Oil
- 2 Tablespoons Olive Oil
- 2 Tablespoons Sesame Oil
Dry Seasoning
- Generous shakes of Lemon Pepper Salt (Or cracked black pepper)
- Generous shakes of Kosher Salt (or Flaky Salt)
Dipping Sauces
- Ponzu Sauce
- Hot Wing Sauce
Instructions
Prep ribs
- Remove the silverskin membrane from the ribs if it has not already been removed. Cut ribs into individual pieces.
- Take out a large pot. Place the ribs in.
- Then quarter onion into 4 pieces.
- Place into the pot: Onion (4 pieces), Garlic (10 cloves), Ginger (2 small pieces), Soju (4 Tablespoons), Mirin (3 Tablespoons), Sugar (½ Tablespoon), Espresso (1 shot), 4 Bay Leaves & Whole Black Peppers (1 Tablespoon)
- Then fill the pot with hot water - just enough to submerge the ribs (reference video).
- Place on a lid and bring the pot up to a boil. Once it's boiling, set a timer for 40 minutes.
- (If using a pressure cooker pot, please reference cooking notes)
- After 40 minutes of boiling, the ribs should be soft enough to bite through. (It should not be fall-of-the-bone tender)
- Now, use a sieve and take out the ribs. Let them cool on a plate.
Apply Oil Coating
- Before we begin, please preheat your oven. Place on a "broil" setting. [Note: If you don't have a "broil" setting, place on bake at 230°C / 450°C.]
- Mix Olive Oil (2 Tablespoons) & Sesame Oil (2 Tablespoons) together. Add more later... if needed.
- Place on plastic food gloves. Then dip a part of your glove into the into oil mixture and then thoroughly coat each rib (all sides).
- Neatly arrange the coated ribs onto your oven rack.
- Place into oven for 3 minutes.
- After 3 minutes, take rack out and flip the ribs over to the other side.
- Then place back into the oven for another 3 minutes.
Torch Ribs
- After a total of 6 minutes in the oven, take the ribs out. We'll now finish the ribs with a food torch - to give it more color and fire flavor.
- Gently scorch BOTH sides of the ribs for added color & taste!
Season Ribs
- Apply a generous shake of lemon-pepper salt over BOTH sides of the ribs.
- Then shake-on a generous amount of kosher salt over BOTH sides of the ribs.
Serve with dipping sauce
- These ribs taste amazing with Ponzu Sauce!
- Pour some ponzu sauce onto a a plate and serve it with the ribs.
- Or you can also serve Buffalo Hot Wing Sauce.
- Eat with a bowl of hot rice.
- Bon Appetit ya'll.