top of page
  • Writer's picturephyl

Savouring the Succulence of Sumptuous Korean Sticky Ribs

Updated: Oct 2, 2023

I have been surfing Instagram and the internet for interesting recipes and have not been disappointed. However, I find it irksome that I have to read someone’s back story, sometimes to birth, to get to the goods. So, my promise here is that you will see the picture and get the recipe then maybe a bit of a story.


adapted from Instagram post by Alina Prokuda

4 lbs pork ribs, cut into individual one rib portions


1/4 cup. Apple cider vinegar

1/4 cup. Brown sugar, I used light

1/4 cup. Honey

1/4 cup. Soy sauce

1/4 cup. Hoisin sauce

2Tbs…. vegetable oil

2Tbs…. Minced ginger

1Tbs…. Miso paste

4 cloves. Garlic, minced

1/2 tsp. Cayenne pepper

1/2 tsp. red pepper flakes

*1/2 tsp. Chinese five spice if you have it on hand. I omit this in my recipe

Salt and pepper to taste

Green onion chopped and toasted sesame seeds to garnish


Remove silver skin from ribs and separate to individual pieces.

Whisk together all of the sauce ingredients, setting aside 1/2 cup for later use.

Marinate the ribs in the remaining sauce for two hours minimum In the frig. Preheat oven to 375*

Put the marinated ribs in a Dutch oven, cover and bak e for two hours. Remove lid, set oven to 400*, stir in the remaining sauce and bake an additional 20 minutes. Keep an eye that they don’t get too black!

Remove the ribs and put the Dutch oven on the stove, medium flame, with the sauce to caramelize, about 2-4 minutes.

Pour over ribs, garnish with onions and sesame seeds. And enjoy.

these are the best ribs I’ve ever had. Sorry Texas.

THE INEVITABLE BACK STORY (told unirksomely after the recipe)

I was hungry, I saw this on Instagram, I made it, it was delicious. I’m paying it forward.




325 views1 comment

1 Comment

If your are looking for the best ribs ever you are in the right place.....we made the Korean Ribs and the meat fell off the bones. Not to mention the sauce was amazing... Sister 3 made these with sister 2.

bottom of page