Korean Influenced Cuisine: Braised Baby Back Ribs with Galbi Sauce

Having spent almost a month of the summer holiday in South Korea, the family still very much missed the Korean food that we had enjoyed although it had been 2 months since we returned home. So, where time permits, I tried my hand on Korean cooking adapting from what I have in the kitchen when I wanted to whip up something for dinner.

I recently managed to get my hands on some pretty decent Baby Back Ribs. So decided to Braised Baby Back Ribs with Galbi Sauce for dinner. A simple and easy to cook dish, a mother’s joy is when the boys finished everything to the last drop. So here, is my adapted recipe for today:


  • 500 gm baby back ribs – cut into strips
  • 1/2 yellow onions – cut into large cubes
  • 2 carrots – cut into large chunks
  • 100 gm of green peas
  • 2 tablespoon of olive oil
  • 1/4 cup of water

Braising liquid:

  • 1/2 cup of soy sauce
  • 2 tablespoons of sugar
  • 1/4 cup of mirin (rice wine)
  • 1 tablespoon minced garlic
  • 1/2 small onion grated
  • 1/2 medium size pear grated
  • 1 teaspoon grated ginger


  1. Clean the ribs. Pat dry
  2. Mix all the braising liquid together
  3. Marinate the ribs with the braising liquid for a minimum of 2 hours in the fridge (Pork contaminate very fast so it is always advisable to keep the pork in the fridge even when marinating)
  4. In the braising pan, heat up 2 tablespoon of olive oil
  5. Saute the onions until soft
  6. Add in the ribs and sear it (about 3 minutes on each side)
  7. Add in the carrot and stir well
  8. Add in the braining liquid and 1/4 cup of water
  9. Bring to boil before reducing the heat to medium
  10. Cover and braised while stirring occasionally for 30 minutes or until the ribs are tender
  11. Add in the peas and braise for another 3 minutes
  12. Serve hot

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