Korean Braised Pork Ribs with Sticky Glaze
Tender braised pork back ribs coated in a savory-sweet Korean marinade of soy, garlic, sesame oil, and Shaoxing wine, then finished under the broiler with a sticky hoisin-agave glaze. The ribs are braised low and slow until fall-apart tender, then caramelized until charred and glossy. What sets this version apart is the two-stage cooking method: moist braising locks in flavor and ensures tenderness, while high-heat broiling creates a caramelized crust that cracks when you bite into it. The result balances umami depth from soy and hoisin with subtle sweetness and toasted sesame aroma. Perfect for casual weeknight dinners or entertaining, these ribs require minimal active time but deliver restaurant-quality results. Serve with steamed rice and pickled vegetables to cut through the richness.
Ingredients
- 2 pound pork back ribs, baby back or spareribsspareribs1:1
longer cooking time may be needed
- 2 tablespoon soy sauce, light
- 6 clove garlic, finely minced
- 1 tablespoon sesame oil, toasted
- 2 tablespoon agave nectar, or honey
- 2 tablespoon Shaoxing wine, or dry sherry
- 1 to 2 tablespoon, hoisin sauce
- 1 tablespoon agave nectar, or honey
- 1 teaspoon chili powder(optional)
Instructions
- 1
Combine soy sauce, minced garlic, sesame oil, agave nectar, and Shaoxing wine in a plastic bag.
- 2
Add ribs to the bag and massage until well coated.
- 3
Marinate for at least a few hours or overnight, turning occasionally.
- 4
Preheat oven to 300 degrees F.
- 5
Transfer ribs and marinade to a roasting pan.
- 6
Add water to cover ribs three quarters of the way.
- 7
Cover tightly with foil.
- 8
Bake until ribs are tender, about 1 hour.
- 9
While ribs cook, whisk together hoisin sauce, agave nectar, and chili powder if using.
- 10
Remove ribs from cooking liquid and place on a foil-lined tray.
- 11
Switch oven to broil setting.
- 12
Brush ribs with glaze.
- 13
Broil until ribs char and look sticky, watching carefully to prevent burning.
- 14
Brush with additional glaze for more intense flavor if desired.
- 15
Remove from oven and cut into individual ribs.
- 16
Serve immediately.
Tips
Massage the marinade into the ribs thoroughly and turn them periodically during marination. This ensures even flavor distribution throughout the meat, not just on the surface.
Watch ribs closely under the broiler as they can burn quickly. Brush with glaze multiple times for deeper caramelization and more intense flavor without scorching the exterior.
Let cooked ribs rest briefly before cutting into individual pieces. This helps retain juices and makes the meat easier to handle.
Good to Know
Refrigerate cooked ribs in an airtight container for up to 4 days. Reheat gently in a 325F oven wrapped in foil to prevent drying.
Marinate ribs overnight or up to 24 hours. Braise completely the day before, then glaze and broil just before serving for maximum texture.
Serve with steamed white or brown rice, kimchi, cucumber salad, or pickled daikon to balance the richness.
Common Mistakes
Skip turning ribs during marination to avoid uneven seasoning and flat flavor profile.
Leave ribs unattended under the broiler to avoid charring and burning rather than caramelizing.
Use cold ribs straight from the braising liquid without patting dry to prevent the glaze from sticking properly and sliding off.
Substitutions
longer cooking time may be needed
FAQ
Can I make these ribs on the stovetop instead of in the oven?
Yes. Braise ribs in a heavy Dutch oven or large pot on low heat, covered, for 1.5 to 2 hours until tender. Then transfer to a baking sheet and broil with glaze as directed. The longer stovetop cooking time ensures even, gentle heat distribution.
Can I freeze marinated ribs before cooking?
Yes, freeze in the marinade for up to 3 months. Thaw overnight in the refrigerator before cooking. The longer freezing time may actually help flavors penetrate deeper into the meat, though texture remains unchanged.
What if I don't have Shaoxing wine on hand?
Dry sherry, mirin, or even dry white wine works. Use a 1:1 ratio. Shaoxing wine adds subtle depth, but the soy sauce and garlic provide enough umami that the dish remains flavorful without it. Avoid sweet cooking wines.