Mar 26, 2010

Soy Sauce–Marinated Ribs

These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that's sometimes cooked tableside. Shane Mitchell profiled the foods of Hawaii in our March 2009 issue in the feature "Little Big Island." For more information about rib cuts, see our guide.

Credit: Virginie Blachere

1 1⁄4 cups light brown sugar
1 cup soy sauce
1 tbsp. Asian sesame oil
1⁄4 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1 2" piece peeled fresh ginger,
finely chopped
3 lbs. pork baby back ribs
3 scallions, thinly sliced

1. Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1⁄4 cup water in a large bowl. Add the ribs and toss to coat. Cover bowl with plastic wrap and let marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat.

2. Heat oven to 450°. Remove ribs from marinade and arrange, curved side up, on a rack set over a rimmed foil-lined baking sheet. Roast for 20 minutes.

3. Meanwhile, heat the marinade in a 2-qt. saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy, about 20 minutes.

4. Using tongs, flip ribs and cook, basting frequently with the reduced marinade, until the ribs are browned, glazed, and tender, 15–20 minutes. Transfer ribs to a platter and garnish with scallions.

Pairing notes: Carignane, a spicy red Rhône varietal, is a nice match for the sweet-tasting ribs. Lioco "Indica" Mendocino County Red Wine 2006, from California, is a good choice.

SERVES 4 – 6

This article was first published in Saveur in Issue #118

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Ratings & Reviews (16)

by divagurl on 2009-03-29

These ribs were outstanding! I marinated them for 24 hours so they really absorbed the marinade. Basting with the remaining marinade yielded a glossy, lacquered glaze and the ribs were as juicy and tender as can be. I wouldn't change a thing about this recipe.

by delwin on 2009-04-16

The cover called them world's best ribs. They were right. I did the marinade for 7 hours and they were great. The high heat keeps them juicy. I will make these again and again. Very simple too!

by brunobiz on 2009-04-23

I never think of Saveur of being the source of easy recipes, but these ribs were so simple to prepare and really delicious. Didn't have as much marination time as other reviewers, only 4 hours; will go longer next time. I served with steamed rice and Asian slaw.

by EdmundoMac59 on 2009-05-02

Everybody loved the ribs at our NFL draft party. Men and women couldn't get enough. One of the Top 5 magazine recipes of all time.

by toddmatthews on 2009-05-25

Simple to make and was a crowd pleaser!

by hazelrcs on 2009-09-05

Delicious!

by andrewdoak on 2009-09-08

I/We made them over the weekend (my wife and I). She created the marinade while I did the baking and basting. Our friends were over to share them with us and loved them as well. We will make this again!

by jandj94 on 2009-12-16

Tasty but quite salty. I'd make them again, next time with lighter soy sauce, or perhaps 50/50 soy sauce and red wine (idea from another recipe). I'd also cook them a tad longer at a lower temp, say 400 for 30 minutes.
Also, before putting the ribs in the oven, I'd start reducing the marinade- it takes longer than you think to get it to the right consistency.

by omace on 2009-12-17

A straight forward recipe to easily satiate a craving for ribs, and so easy to remember that a menu quickly comes together. The flavor profile is familiar but it completes the sense of a ethnic comfort food. This recipe can easily be adapted to other cuts such as, St. Louis Ribs, or country ribs.

by Texas462 on 2010-01-16

Excellent. Marinate for 24 hours before cooking. Follow the directions and you will be pleased.

by winechick44 on 2010-02-06

I have to agree. These ribs were unreal. Super easy to make and delish. Can't stop eating them. I thought they would be salty, but not at all.

by MOZ on 2010-03-27

Imagine how good they would be if cooked correctly, smoked slowly outdoors.

by ROYANDSUE3 on 2011-07-10

I used this recipe But I marinated ribs for 48 hours in refrigerator Then cooked them low & slow Um Um Good!Preheat oven to 225 degrees Cover the baking dishes with aluminum foil Place ribs meat side down in baking dish If you are using small baby back rib take out after 3.5 hours Drain off the drippings carefully flip the ribs over so the meat side is up when ribs are almost done heat the marinade in a 2-qt saucepan over medium-high heat and simmer stirring occasionally until thick and syrupy about 20 minutes Using flip ribs and bast with the reduced marinade until the ribs are glazed cook an additional 15–20 minutes

by MNBOATER on 2011-07-25

Simply outstanding! Marinated them for 24 hours for loads of yummy flavor. I did switch to indirect heat in the last 20 minutes to keep them from burning. Will definitely make again!

by rnelson on 2012-05-15

good, sure, but not good enough for these ingredients and the promise of the dish!!