Korean Spicy Ribs

This recipe is from 'Eat Korean' by Da-Hae West.

The meat falls off the bone and the ribs are sticky and (not too) sweet!

In fact I would recommend the book for not just this recipe but others that are also fabulous.

Ingredients:

Serves: 6
500g (1lb 2oz) pork spare ribs
50g (1¾oz) fresh root ginger, roughly chopped
5 whole garlic cloves, peeled
125ml (4fl oz) light soy sauce
2 spring onions, trimmed and finely chopped, to garnish

Sauce: 

1 tbsp sesame oil
4 tbsp gochujang (Korean red chilli paste)
4 tbsp apricot jam
1 tbsp regular soy sauce 
1 tbsp honey
1 tbsp roasted sesame seeds 
1 tbsp white rice vinegar
8 garlic cloves, minced
5-cm (2-inch) piece of fresh root ginger, peeled and very finely chopped

Put the ribs in a large saucepan or stockpot with the ginger, garlic, soy sauce and enough water to cover. Bring to the boil, reduce the heat to a simmer and leave to cook gently for 1½ hours, until the ribs are tender and cooked through.

Meanwhile, combine all the sauce ingredients in a bowl and mix together well. Line an oven tray with foil (this will make everything a lot easier to wash up later) and preheat the oven to 200°C (400°F), Gas Mark 6.
Arrange the cooked ribs on the prepared tray and brush with the sauce to coat evenly. Roast in the oven for 20 minutes, turning and basting the ribs with more sauce halfway through cooking.
Remove the tray from the oven and put the grill on to high. Brush the ribs once again with the remaining sauce, then grill for 2–3 minutes until the sauce is sticky and is just beginning to char at the edges. Scatter over the spring onions and serve.

Sorry about the photo - I just could not wait to try them!!