Braised Korean-Style Spareribs

Korean food is one of the least known of all the Asian cuisines. It is a cuisine that uses many of the same ingredients as Chinese cuisine but combines them in different ways. One delicious dish that I have eaten in Korean restaurants is this one with spareribs. I have added my own touches.

As it is a braised dish, it re-heats well. It makes a substantial meal and is perfect for a cool evening. Serve it with rice and another vegetable dish.


  • 750 g (1¾ lb) meaty pork spareribs
  • 1 tablespoon groundnut oil
  • 5 garlic cloves, crushed
  • 1 tablespoon finely chopped fresh root ginger
  • 3 tablespoons finely chopped spring onions
  • 3 tablespoons rock or plain sugar
  • 3 tablespoons Shaoxing rice wine or dry sherry
  • 300 ml (10 fl oz) Chicken Stock
  • 2 tablespoons light soy sauce
  • 2 tablespoons sesame paste or peanut butter


Have your butcher separate the spareribs into individual ribs and then into chunks which are about 7.5 cm (3 in) long. Alternatively do this yourself using a heavy, sharp cleaver that can cut through the bones.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the spareribs and stir-fry for 5 minutes or until they are brown. Remove them with a slotted spoon and discard all the oil and fat. Wipe the wok clean.

Put the rest of the ingredients into the clean wok or frying-pan. Bring the mixture to the boil and then reduce the heat. Add the spareribs, cover and simmer slowly for about 45 minutes, stirring occasionally. If necessary, add a little water to the sauce to prevent the dish from drying out. Skim off any surface fat, turn on to a warm serving platter and serve immediately.