Oven Baked Korean-Style Pork Ribs
The first and only place I’ve eaten Korean Pork Ribs is at @hamjipark in Koreatown, Los Angeles. I had them before I met your dad, I’ve been there with your dad before we were married, I’ve been there with my in-laws, and I’ve been there with you. I think it might be one of the only restaurants that’s seen me through a decade of life stages.
When I eat there, a dozen moments flash through my mind. My single days running wild all over town, your dad and I meeting each other for the first time at the apartment complex where we both lived which happens to be in walking distance of the restaurant, and starting our own family.
This recipe isn’t a replication of Hamji Park’s famous ribs, it’s an oven baked version using a nearly identical marinade I posted previously for Korean BBQ Short Ribs. I just think it’s cool that there is a dish that represents a summation of life before and after you.
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Cooking Method
Oven
Time
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Recipe
Ingredients (1 rack)
1 RACK OF PORK BABY BACK RIBS, CUT IN THIRDS OR HALF
1/4 CUP SOY SAUCE
1/4 CUP MIRIN
1/4 CUP HONEY
1 1/2 TBSP GARLIC, MINCED
1/2 LARGE YELLOW ONION
2 TSP GINGER, MINCED
1 FUJI APPLE
1 KOREAN PEAR
2 TBSP TOASTED SESAME OIL
1 TSP PEPPER
Instructions
Soak ribs in cold water for 10 minutes. Drain and rinse well.
Peel pears, apples and onions. Cut in smaller chunks and add to a blender and blend well. Add to a bowl with the remaining ingredients and mixed well (except for ribs).
Using a large ziplock bag, add meat and marinade evenly and toss to coat. Refrigerate overnight.
Heat oven (I used my conventional toaster oven) to 275 degrees. Line a pan with foil and add ribs face down covering with another piece of foil. Bake for 2 hours.
Pour marinade in a pot and bring to a boil and simmer on medium low until it’s cooked down. Consistency should be like apple sauce (about 1 hour).
After 2 hours, flip the ribs meat side up and turn the oven to broil. Baste the ribs well with sauce and cook for 5 minutes. Flip and repeat. Flip again and repeat until top is nicely charred.