Braised Baby Back Rib
….Fresh pork back ribs are one of the tender and delicious ingredients that can be cooked in any way. I went to the market today and bought a pack of back ribs. What should I make? Without hesitation… I made a slightly sweet and savory, tender braised dish. I seasoned it with soy sauce and anchovies as a base, simmering it over low heat for about 50 minutes until the seasoning penetrated all the way through, and it was absolutely amazing. While the smoky flavor of grilled back ribs is enticing, I also recommend trying tender braised back ribs at least once. To remove any odor, I first grilled the surface in a pan until it turned brown to trap the juices. After that, quickly rinse it in cold water to remove any clotted blood, then grill it again in the pan, and finally adding soy sauce sauce to the hot pan to infuse it with a different, rich flavor that ensures success. The tender meat easily separates from the bones and when placed lightly on top of white rice, it whets the appetite visually. Of course, you have to eat all the seasoning that’s left on your fingers too! While there are many flavorful recipes out there that are introduced as convenient cooking methods, you can’t have your own recipe until you try making it. Discovering new ingredients that can easily and luxuriously upgrade your cooking habits is exciting and exhilarating.
Servings: 3
Time: 1 hour plus 20 minutes for soaking the pork back ribs in cold water
Ingredients:
- 700 g pork back ribs, soaked in cold water for 20 minutes
- 1 tbsp avocado oil
- 3 tbsp soy sauce
- 2.5 tbsp fish sauce or crab sauce
- 1/4 tsp hamcho salt
- 3 tbsp muscovado sugar
- 280 ml pear juice(pear juice + water =200 + 80)
- 350 ml water
- 1.8 tbsp vinegar
- 8–10 garlic cloves
- 1/2 onion, sliced
- 1 leek, sliced
Cooking Instructions:
- Soak the pork back ribs in cold water for 20 minutes, then transfer them to a strainer.
2. Pat dry the pork back ribs with paper towels and heat a pan over medium-high heat. Grill them until lightly browned on each side for 1–2 minutes.
3. Quickly rinse it in cold water to remove any clotted blood.
4. Heat the pan over medium -high heat and place the pork back ribs in the pan.
5. Add the soy sauce, fish sauce, and hamcho salt to the pan (It’s like seasoning the soy sauce in a hot pan to give it a smoky flavor), and then reduce the heat to medium to braise them for 3 minutes.
6. Add the muscovado sugar to the pan, mix it, then add the onion and leek.
7. When the vegetables are slightly cooked, add the garlic cloves, pear juice, water, and vinegar to the pan. Boil them for 3 minutes without covering.
8. Remove any floating bubbles with a spoon.
9. Reduce the heat to low and simmer for 40 minutes with the lid on.
10. After 40 minutes, increase the heat to medium-high and braise for 10 minutes without covering (Simmer over high heat to evaporate moisture). When the moisture almost evaporates, turn off the heat.
11. Serve it with steamed rice.
