Korean-Style Braised Pork Ribs | Guest Recipes | Nigella's Recipes (2024)

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  Modern Pressure Cooking

1. Heat 1 tablespoon of the oil in either a frying pan (skillet) or your pressure cooker. Season the ribs with salt and pepper and brown quickly on the meatiest sides. Remove from the pressure cooker if that’s where you have browned them, then add the remaining oil. Add the onion and saute on a high heat until it starts to brown around the edges. Add the garlic and ginger and cook for a further couple of minutes.
2. Stir in the gochujang paste; 1 tablespoon will give you a fairly gentle heat, 3–4 tablespoons will give it proper fire. Pour in the soy sauce, mirin, rice wine vinegar and sugar or honey. Stir to combine, then return the ribs to the cooker. Season with salt. Close the lid and bring up to high pressure.
3. Cook for 30 minutes for tender ribs that will still hold up to grilling, or 45 minutes for meat that will fall off the bone. Allow to drop pressure naturally.
4. Remove the ribs from the pressure cooker. Reduce the cooking liquor down until it is syrupy. Either serve the ribs as they are, with the reduced sauce poured over, garnished with sesame, spring onions and fresh coriander, if using, or fry or grill them, basting them in the sauce, until blackened.

1. Heat 1 tablespoon of the oil in either a frying pan (skillet) or your pressure cooker. Season the ribs with salt and pepper and brown quickly on the meatiest sides. Remove from the pressure cooker if that’s where you have browned them, then add the remaining oil. Add the onion and saute on a high heat until it starts to brown around the edges. Add the garlic and ginger and cook for a further couple of minutes.
2. Stir in the gochujang paste; 1 tablespoon will give you a fairly gentle heat, 3–4 tablespoons will give it proper fire. Pour in the soy sauce, mirin, rice wine vinegar and sugar or honey. Stir to combine, then return the ribs to the cooker. Season with salt. Close the lid and bring up to high pressure.
3. Cook for 30 minutes for tender ribs that will still hold up to grilling, or 45 minutes for meat that will fall off the bone. Allow to drop pressure naturally.
4. Remove the ribs from the pressure cooker. Reduce the cooking liquor down until it is syrupy. Either serve the ribs as they are, with the reduced sauce poured over, garnished with sesame, scallions and cilantro, if using, or fry or grill them, basting them in the sauce, until blackened.