This is my newest rib recipe. Well, not in terms of being posted, because it always takes me forever to get around to anything, but newest in creating the recipe. I made these ribs in April and even got around to blogging it before the year is up! What is the world coming to?
And can I say, these are the best photos yet? My ribs are almost always succulent and fall-off-the-bone tender, but these photos really, really show it.
Again, I was going with quick and simple. Ever since I started experimenting with Indonesian kecap manis in the kitchen, it has been my go-to sauce for instant color and to add a slight sweetness to meats. I like Korean gochujang chili paste for its slight sweetness and slight spiciness. Combine the two, with salt for seasoning, and the result were ribs with a light sticky glaze, a little bit sweet, a little bit spicy.
Korean Gochujang and Indonesian Kecap Manis Pork Ribs
For 2 lbs of pork ribs, you'll need:
2 lbs of pork ribs :)
2 tsp salt
2 tblsp Indonesian kecap manis
2 tblsp Korean gochujang chili paste, adjust according to your spicy tolerance
Wash the ribs.
Mix all the ingredients together until a paste is formed.
Then rub the mixture all over the ribs, about two-thirds on the meaty side.
Bake at 325 degrees for 45 minutes, meaty side down.
Then flip the ribs and bake for another 20 minutes. Broil for about 5 minutes at the end if you'd like the meat to have a slight char.
Remove the ribs from the oven and let rest for about 15 minutes to let the juices redistribute.
Fall-apart tender ribs that you won't be able to stop eating.
Some of my other rib recipes:
Char Siu/Xa Xiu (Chinese/Vietnamese Barbecued Pork)
Chinese Coca Cola and Soy Sauce Spare Ribs
Chinese Five-Spice and Honey Ribs
Kalbi (Korean Ribs)
Pork Ribs with Coca Cola and Strawberry Jam
1 year ago today, Chao Ga (Vietnamese Chicken Rice Porridge).
2 years ago today, part two of my "How to Start a Food Blog" series -- On Blogging and Food Blogging.
3 years ago today, Che Bap (Vietnamese Corn Pudding with Tapioca Pearls and Coconut Milk).