Catherine Fulvio Dinner

Oven-Baked Korean-Style Pork Ribs + 3 Dipping Sauces

Irish chef, food writer and cookery teacher Catherine Fulvio provides a recipe for Korean-styled pork ribs, in addition to three dipping sauces to use with them!

Ingredients (Serves 4)

1.4kg pork spare ribs

For the marinade:

  • 150ml soy sauce
  • 4 tbsp brown sugar
  • 60ml mirin
  • 1 pear, pureed
  • 1 onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 2cm grated ginger
  • 100ml water
  • ¼ tsp black pepper

For the bbq sauce:

  • 100g dark brown sugar
  • 50ml soy sauce
  • 50ml mirin
  • 50ml water
  • 1 tbsp rice wine vinegar
  • 1½ tbsp chili paste
  • 2 tsp sesame oil
  • ½ tsp ground pepper
  • 2cm fresh ginger, grated
  • 3 garlic cloves, finely chopped
  • 1½ tbsp cornflour mixed with 1½ tbsp water
  • Assorted leaves, to serve
  • Steamed rice, to serve
  • Kimchi, to serve
  • Roast garlic, to serve

Instructions for Oven-Baked Korean-Style Pork Ribs

For the marinade:

  • Combine all the ingredients for the marinade together, place the pork spare ribs in a shallow dish and pour over the marinade leaving for at least 8 hours.
  • Preheat the oven to 160°C/fan 150°C/gas 2. Place the ribs in a roasting tray, pour any excess marinade from the bag over the top and cover with foil.
  • Roast for minimum 4 hours, basting a couple of times. The meat should be able to fall off the bone by completion time.

For the bbq sauce:

  • Place the brown sugar, soy sauce, ginger, garlic, mirin, water, rice wine vinegar, chili paste, sesame oil and pepper into a saucepan and bring to the boil, reduce the heat and leaving to simmer for 10 minutes.
  • Add the cornflour / water mix in to thicken the sauce and cook for a further 3 to 4 minutes until it has thickened slightly. Set aside.

For the ribs: 

  • After the roast time, remove from the oven.  Increase the temperature to 180°C/fan 170°C/gas 4 and spread 5-6 tbsp of bbq sauce onto the ribs and roast uncovered for 20 minutes.

Instructions for Three Dipping Sauces

Ssamjang Dipping Sauce

  • 3 tbsp soybean paste
  • 2 tsp Gochujang
  • 1 large clove garlic, minced
  • 1 small shallot, minced
  • 1 tsp sesame seeds, toasted
  • 1 tsp honey
  • 2 tbsp sesame oil
  • ½ tsp salt (more as needed)

Mix the above ingredients in a bowl together.

Soy Wasabi Dipping Sauce

  • 2 tbsp soy sauce
  • 2 tbsp water
  • 2 tsp rice vinegar
  • 2 slices of onion
  • A dollop of wasabi (to taste)

Combine all the ingredients except the sesame seeds and onion in a little bowl. Top with the onion and sesame seeds.

Sesame Dipping Sauce

  • 4 tsp sesame oil
  • A pinch of salt
  • A good pinch of pepper
  • ½  tsp sesame seeds

Combine first three ingredients together in a small bowl. Top with the sesame seeds.

Enjoy Catherine Fulvio’s Oven-Baked Korean-Style Pork Ribs + Three Dipping Sauces!