Spicy Baby Back Ribs with Melted Cheese

Method10 steps · about 55 min

1. 1

   Step 1: Lift the edge of the rib membrane with a butter knife, grip it with a paper towel and pull it off. Cut between the bones to separate the 1.2 kg rack into individual ribs.

   Uses 1.2 kg bone-in baby back ribs

2. 2

   Step 2: Cover the separated ribs with their soaking water in a bowl and soak for 10 minutes. Drain and discard the soaking water.

   Soak the separated ribs · 10 minUses Separated ribs with membrane removed · Water to cover ribs for soaking, discarded

3. 3

   Step 3: Bring a separate large pot of parboiling water to a boil, with enough water to cover the ribs without overflowing. Add the halved onion (1 medium), two green-onion white parts, whole peppercorns, the separate ¼ cup mirin and the drained ribs. Boil for 8–10 minutes. Meanwhile mix all the gochujang (3 tbsp), gochugaru (¼ cup), soy sauce, 2 tbsp sauce mirin, honey (6 tbsp), minced garlic (1 tbsp) and ½ tsp black pepper in a bowl; keep this complete sauce separate and ready to divide in half.

   Parboil ribs after adding them to boiling water · 10 minUses Water to cover ribs in the parboiling pot without overflowing, discarded · Soaked and drained ribs · 1 medium onion, peeled and halved, for parboiling · White parts of 2 green onions for parboiling · 1 tsp whole black peppercorns for parboiling · ¼ cup rice wine (mirin) for parboiling · 3 tbsp gochujang · ¼ cup gochugaru

4. 4

   Step 4: Drain the parboiled ribs and discard the parboiling liquid, onion, green-onion whites and peppercorns. Rinse the parboiled meat under running water, then set it in a clean bowl. Keep the separately mixed spicy sauce for braising and coating.

   Uses Parboiled ribs with their aromatics · Running water to rinse parboiled ribs, discarded

5. 5

   Step 5: In a braising pot, mix the separate 1½ cups braising water with one half of the prepared spicy sauce. Add the parboiled rinsed ribs and cook over high heat for 5 minutes, occasionally spooning sauce over them. Reserve the other sauce half for coating.

   Start braising the ribs · 5 minUses 1½ cups water for braising · Half the prepared spicy sauce for braising · Parboiled and rinsed ribs

6. 6

   Step 6: Cover the braising pot and reduce the heat to medium. Cook for 15 minutes, stirring occasionally. While this covered stage runs, heat the reserved coating sauce in its own saucepan.

   First covered braise on medium · 15 minUses Ribs in the first braising sauce

7. 7

   Step 7: While the ribs braise, heat the reserved second half of the prepared spicy sauce in a separate saucepan over medium heat for 2–3 minutes, stirring often. Keep this warmed coating sauce ready.

   Heat the reserved coating sauce · 3 minUses Reserved half of prepared sauce for coating

8. 8

   Step 8: After the 15-minute medium-heat braise, reduce the covered pot to medium-low and cook the ribs for another 10 minutes. Check that the meat is cooked through and tender; continue gently cooking if needed rather than relying only on the time.

   Second covered braise on medium-low · 10 minUses Ribs after the first covered braise

9. 9

   Step 9: Lift the fully cooked tender ribs out of the braising liquid onto a tray. Toss them with all the warmed reserved coating sauce; do not add the braising liquid to the cheese base.

   Uses Fully cooked tender braised ribs · Warm reserved coating sauce

10. 10

    Step 10: Mix the 4 cups shredded mozzarella and ¼ cup heavy cream in a bowl, then spread into a shallow pot. Arrange the coated cooked ribs on top. Heat over medium-low until the cheese melts, then add optional toasted sesame seeds and sliced green onion. Serve hot in 3–4 portions, with already-cooked rice alongside if desired, dipping or wrapping the melted cheese around each rib.

    Uses 4 cups mozzarella cheese, shredded · ¼ cup heavy cream · Sauce-coated cooked ribs · Toasted sesame seeds, optional garnish · Green onion, thinly sliced, optional garnish · Already-cooked rice to serve alongside, optional