Perfect Soy Sauce Braised Pork Ribs Recipe - Korean BBQ

Updated at: 29/05/2025

Tender, fall-off-the-bone pork ribs bathed in a rich, savory soy sauce braise – this Korean BBQ-inspired recipe is a flavor explosion in every bite. Imagine succulent ribs, glistening with a deeply complex sauce that perfectly balances sweet, salty, and umami notes. This isn't your average pork rib recipe; we're taking it to the next level with a meticulous process that guarantees unbelievably tender meat and a sauce so addictive, you'll want to lick the bowl clean. Forget dry, tough ribs – prepare for a culinary experience that will redefine your expectations.

This recipe meticulously guides you through each step, from preparing the ribs to achieving the perfect braising consistency. We'll cover essential techniques to ensure maximum flavor and tenderness, resulting in a dish that's worthy of any special occasion or a comforting weeknight meal. Ready to embark on this delicious journey? Let's dive into the step-by-step instructions!

Tools Needed

  • Large pot
  • Microplane (optional)

Ingredients

  • Pork Ribs: <4 lbs
  • Salt: 1 tbsp
  • Gin Soy Sauce (or all-purpose Korean soy sauce): 1/4 cup
  • Minced Garlic: 2 tbsp
  • Brown Sugar: 1 tbsp
  • Oyster Sauce: 1 tbsp
  • Tonkasu Sauce (or A1 Sauce): 1 tbsp
  • Tenjang (fermented soybean paste): 1/2 tsp
  • Medium (Korean cooking wine): 1 tbsp
  • Black Pepper: 1/4 tsp
  • Medium Onion: 1/2
  • Water: 3 cups
  • Tooki Dashad (Korean beef bouillon powder, optional): 1 tsp
  • MSG (optional, alternative to Tooki Dashad): 2 pinches
  • Kukaru (dried pepper flakes, optional): 1 tsp
  • Scallions: 2, finely minced
  • Butter: 1 tbsp
  • Sesame Seeds (optional)
  • Fresh Ginger (optional): <1/2 tsp grated

Step-by-Step Instructions

Step 1. Prepare and Blanch the Ribs

  • Cut the pork ribs between the bones. Freezing the meat for about 45 minutes makes this easier.
  • Add the ribs to a large pot and cover with enough water to fully submerge them. Add 1 tbsp of salt. Bring to a boil over high heat, then reduce to medium heat and simmer for 5 minutes. Turn off heat and let cool.
  • Rinse the ribs under cold water to remove impurities. Clean the pot thoroughly.
  • Return the blanched ribs to the clean pot, spreading them evenly.
Cut the pork ribs between the bones. Freezing the meat for about 45 minutes makes this easier.Add the ribs to a large pot and cover with enough water to fully submerge them. Add 1 tbsp of salt. Bring to a boil over high heat, then reduce to medium heat and simmer for 5 minutes. Turn off heat and let cool.Rinse the ribs under cold water to remove impurities. Clean the pot thoroughly.Return the blanched ribs to the clean pot, spreading them evenly.
Prepare and Blanch the Ribs

Step 2. Braising the Ribs

  • Add the gin soy sauce, garlic, brown sugar, oyster sauce, tonkasu sauce, tenjang, medium, black pepper, and half an onion to the pot with the ribs.
  • Add 3 cups of water, bring to a boil over high heat, then reduce heat to low and simmer for 30-45 minutes (longer for extra tender ribs).
  • Flip the ribs halfway through cooking.
Add the gin soy sauce, garlic, brown sugar, oyster sauce, tonkasu sauce, tenjang, medium, black pepper, and half an onion to the pot with the ribs.Add 3 cups of water, bring to a boil over high heat, then reduce heat to low and simmer for 30-45 minutes (longer for extra tender ribs).Flip the ribs halfway through cooking.
Braising the Ribs

Step 3. Reduce Sauce and Finish

  • Increase heat to high and reduce the sauce to about 1/3 of its original volume (approximately 10-12 minutes).
  • Turn off heat. Push ribs to one side and add Tooki Dashad (or MSG), optional kukaru (dried pepper flakes), and finely minced scallions. Stir in 1 tbsp butter until melted.
Increase heat to high and reduce the sauce to about 1/3 of its original volume (approximately 10-12 minutes).Turn off heat. Push ribs to one side and add Tooki Dashad (or MSG), optional kukaru (dried pepper flakes), and finely minced scallions. Stir in 1 tbsp butter until melted.
Reduce Sauce and Finish

Step 4. Garnish and Serve

  • Coat each rib evenly with the sauce. Add optional grated fresh ginger and sesame seeds.
Coat each rib evenly with the sauce. Add optional grated fresh ginger and sesame seeds.
Garnish and Serve

Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe

Tips

  • Freezing the meat beforehand makes cutting easier.
  • Use fresh garlic for the best flavor.
  • A1 sauce can be substituted for tonkasu sauce.
  • Alcohol can be omitted from the recipe.
  • Adding a piece of kimchi enhances the flavor.
  • For a spicier version, refer to the linked spicy pork rib recipe.

Nutrition

  • Calories: 600-700
  • Fat: 40-50g
  • Carbs: 20-30g
  • Protein: 40-50g

FAQs

1. Can I use a different cut of pork?

While pork ribs are ideal, you can substitute with pork shoulder or belly for a similar braised result. Adjust cooking time accordingly; tougher cuts will need longer.

2. How can I make the sauce thicker?

Simmer the braising liquid uncovered for the last 10-15 minutes to reduce it and thicken the sauce. You can also add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the final stages.

3. Can I make this recipe ahead of time?

Absolutely! The braised pork ribs taste even better the next day. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.


This Perfect Soy Sauce Braised Pork Ribs recipe delivers an unforgettable Korean BBQ experience right in your kitchen. The tender, flavorful ribs and rich, savory sauce are sure to become a new family favorite. Enjoy the delicious results of your culinary adventure!