Kimchi pork ribs 

Kimchi.

That is all.

But really…I could dedicate my entire blog to just kimchi. This kimchi pork ribs is so delicious, and the right amount of spicy and juicy that it’ll blow your mind!

Here’s what you’ll need:

1-2 lb of pork/baby back ribs

Kimchi

2 cups of your choice of white colored alcohol (I used ruby Porto)

2 tablespoons of soy sauce

1 tablespoon of minced ginger

1 tablespoon of brown sugar

Directions: rinse your pork ribs. Blog it with paper towels. Like I mean, really blot it. Because there are pork meat blood and we don’t want to eat that (unless you do…..).

Grab a big bowl. Mix your minced ginger, brown sugar, soy sauce, and alcohol into the bowl. The purpose is to get rid of the smelly porky pig smell. And now pour yourself a glass of ..preferred alcohol and have some while we cook! Put the pork ribs into that concoction you just created – leave for 40 minutes.

After 40 minutes, transfer just the ribs (drain the juice) into the pot. Layer it with some kimchi and kimchi juice, and 1,1/2 cup of water. Cook on high temperature for ~15 minutes.

Reduce temperature to low-medium and cook for an additional 1 hour! I know..it’s taking forever to cook this. But I assure you, it is worth your precious time! Make sure to flip and mix your ribs before you go away for an hour to drink the rest of your wine..and more. Add more water if needed – just don’t let it burn!!!!!

After 1 hour, add some fresh kimchi on top. Cook for 5-7 minutes. And it’s done! Serve and enjoy! Don’t forget the rice!

My 1.87 lb of ribs. Rinsed and blotted.

Minced ginger, soy sauce, and brown sugar.

Let the ribs sit in this mixture for 40 minutes!

Marinate the meat well. Let it sit for ~40 minutes!

Transfer just the pork ribs (no juice…throw that juice out) into the pot with kimchi on top!

And it’s coooooooooking! Yum yum yum kimchi overload.

drooling as I’m writing this post….

Sprinkle some sesame seeds if you want.

And it’s done! Eat..with rice!

Enjoy! -j

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