Main ingredients 🥩
Pork ribsBBQ rubGarlicGingerGreen onionHoneyVinegar
Seungwoo Dad's Gordon Ramsay-Style Pork Ribs
Sticky pork ribs, sweet and gooey, made in a regular pot and steamer without an oven, Gordon Ramsay style.
🙋 Recommended for
- ⭐ Those who want to enjoy high-quality, family-restaurant-style BBQ ribs at home without an oven.
- ⭐ Those who want to experience Gordon Ramsay's signature sticky sauce flavor, which is sweet, tangy, and gooey.
- ⭐ Those preparing a main meat dish for a special anniversary or home party.
Ingredients needed 🛒3 servings
- 1 rack Pork spare ribs
- BBQ rub, to taste
- 1 handful whole garlic cloves
- 1 knob ginger
- 1 stalk green onion
- Generous amount of honey
- Vinegar, to taste
- A little cooking oil
Recipe 🍳
- Trim the pork ribs by cutting off the wing part and excess fat from the surface.
- Separate the trimmed meat into individual ribs along the bone, then soak in cold water for 1 hour to remove blood and impurities.
- Thoroughly pat the soaked ribs dry with a kitchen towel and evenly coat both sides with BBQ rub for seasoning.
- Place the seasoned ribs in a steamer basket over boiling water and steam for 1 hour using only steam to tenderize the meat.
- Lightly oil a heated pan and sear the surface of the steamed ribs until golden brown to achieve a Maillard reaction.
- In a new pot, add oil and sauté crushed garlic, sliced ginger, and green onion to create an aromatic oil.
- Once the aromatic vegetables release their fragrance, add the sauce ingredients, including honey and vinegar, and the seared ribs.
- Cover with a lid that fits the pot perfectly and simmer over low heat for 1 hour until the sauce becomes thick and sticky.
- Trim pork ribs, soak in water for 1 hour, and season with BBQ rub.
- Steam for 1 hour until tender, then sear golden brown on both sides in a pan.
- Simmer ribs in sauce made with sautéed garlic, ginger, and green onion, along with honey and vinegar, for 1 hour until sticky.
Cooking tips 💡
- Boiling the meat in water leaches out delicious flavors; steaming using a steamer is the secret to retaining juices and achieving tender meat.
- When simmering the sauce, if the lid is missing or too large, moisture will evaporate too quickly, preventing even coating. Use a lid that fits the pot perfectly.
- Ginger is key to the signature flavor of Gordon Ramsay's meat dishes, so do not omit it. Using store-bought frozen ginger or ginger powder is recommended.
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