Korean Pork Ribs with Daikon Carrot Salad | PC.ca

Korean Pork Ribs with Daikon Carrot Salad

Radish and carrot salad under glazed ribs with sesame seeds and green onion.

Korean Pork Ribs with Daikon Carrot Salad

Beef short ribs tend to steal the spotlight when it comes to Korean cuisine, but mild pork ribs are ...

Beef short ribs tend to steal the spotlight when it comes to Korean cuisine, but mild pork ribs are a just as tasty – if not better – pairing for the tangy bold flavour of PC Black Label Soy & Ginger Korean-Style Marinade. Choose back ribs over side ribs, as they’re meatier and more tender.

  • Level: Easy
  • Preparation: 25 mins
  • Ready in: 57 mins
  • Serves: 6
  • Dish Type: Korean
  • Season: Winter
  • Course: Main
  • Main Ingredient: Pork

  • Calories

    360

  • Total Carbohydrate

    20

  • Total Fat

    23

  • Saturated Fat

    8

  • Dietary Fibre

    2

  • Protein

    19

  • Sodium

    500

  • Sugars

    16

Korean Pork Ribs with Daikon Carrot Salad

Radish and carrot salad under glazed ribs with sesame seeds and green onion.

  • Calories

    360

  • Total Carbohydrate

    20

  • Total Fat

    23

  • Saturated Fat

    8

  • Dietary Fibre

    2

  • Protein

    19

  • Sodium

    500

  • Sugars

    16

How to make

Ingredients

  • Ribs: 

  • 2.2 lb (1 kg) 

    PC® Free From® Pork Back Ribs

  • 3/4 cup (175 mL)

    PC® Black Label Soy & Ginger Korean-Style Marinade

  • 1/4 cup (50 mL)

    PC® Black Label Pure Maple Syrup

  • 1

    Green onion, thinly sliced

  • 1 tsp (5 mL)

    Sesame seeds, toasted

  • Salad:

  • 6

    Red (cherry belle) radishes, thinly sliced

  • 2

    Carrots, cut into 2-inch (5 cm) long matchsticks

  • 1

    Green onion, thinly sliced

  • Half

    Daikon radish, cut into 2-inch (5 cm) long matchsticks

  • 1/4 cup (50 mL)

    PC® Black Label Honey & Ginger Condiment

  • 1/4 tsp (1 mL)

    Each salt and freshly ground black pepper

How to make

  • Step 1

    Prepare Ribs: Remove membrane from underside of ribs, if attached. Cut ribs in half crosswise. Place in large resealable plastic bag; add marinade. Seal bag and massage to coat. Refrigerate 1 to 12 hours.

  • Step 2

    Preheat oven to 300°F (150°C). Remove ribs from bag; discard marinade Arrange, meaty side up, in single layer in 13 x 9-inch (3 L) glass baking dish. Cover tightly with foil. Bake 1 hour.

  • Step 3

    Remove from oven. Uncover; brush all over with maple syrup. Cover tightly with foil. Bake until tender but not falling apart, 30 to 45 minutes. Transfer ribs to large plate, reserving cooking liquid in baking dish. Set ribs aside.

  • Step 4

    Increase oven temperature to 375°F (190°C). Transfer reserved cooking liquid from baking dish to small saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced by half, 4 to 5 minutes.,

  • Step 5

    Arrange ribs, meaty side up, in same baking dish. Brush meaty side with reduced cooking liquid. Bake, brushing often with cooking liquid from bottom of baking dish, until glazed, about 15 minutes. Transfer to cutting board; cover loosely with foil. Let rest 5 minutes. Cut into 1-rib portions. Sprinkle with green onion and sesame seeds.

  • Step 6

    • Meanwhile, prepare Salad: Toss together red radishes, carrots, green onion, daikon radish, ginger condiment, salt and pepper in large bowl. Cover and refrigerate until needed. Serve with ribs. 

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