Try this spicy baby back ribs recipe! Baby back ribs are braised in gochujang-infused spicy sauce until the meat is tender. Then they are dipped into melted cheese which is then wrapped around the ribs. They are so comforting, delicious, and taste heavenly!
WHAT IS SPICY BABY BACK RIBS WITH MELTED CHEESE
Spicy baby back ribs are a delicious and comforting Korean dish. It is known as Cheese Deung Galbi (치즈 등갈비) in Korea. Some American restaurants call it Cheese Back Ribs or Cheese Ribs.
These ribs are perfect for people to share as they usually come in 2-3 servings. It’s also good as an appetizer if you have more people coming over.
One of the highlights about these spicy baby back ribs is the way one is supposed to eat them. You dip the tenderly cooked rib into the pot of melted mozzarella cheese and wrap the cheese around the ribs.
It’s messy, gooey, but most of all it’s fun. It also adds an amazing comfort food vibe. It brings out more savory flavors and dilutes the spiciness of the ribs to the point where it becomes more manageable.
Flavorwise, it is addictively spicy, slightly sweet, and savory. The braised ribs are bone-in and fall-off-the-bone tender, but with the bones still intact.
HOW TO MAKE CHEESE BACK RIBS
Making cheesy, succulent baby back ribs is straightforward, but it does involves a few extra steps. (But it’s totally worth it!)
Here are three parts to make this recipe work:
The first step is to parboil the baby back ribs with spiced vegetables. This step will help remove any gamey meat odour and impurities. This is commonly practiced in other Korean cooking too.
The second step is to braise the baby back ribs with water and spicy baby back rib sauce. This will help the ribs to absorb the flavor and soften the meat until tender. Then the ribs are coated with another layer of spicy sauce to intensify the flavor and add more stickiness.
The last step is simmering the back ribs over the beds of shredded mozzarella cheese until the cheese melts. Voilà!
HOW TO SERVE BABY BACK RIBS
While you can finish cooking the back ribs and melted cheese on the kitchen stove, you can also finalise them over the portable stove (on the dining table), providing a restaurant-like dining experience.
Portable stove cooking will also keep the melted cheese from cooling down; as the temperature cools, the cheese will start to harden.
In its simplest form, you can serve ribs with a bowl of rice. For sides, you won’t need much but you can add to the experience with Korean dishes such as kimchi, Korean fish cake side dish and rolled omelette.
Alternatively, you can serve with rice balls (seasoned with salt, sesame oil, and seasoned seaweed). These are so easy to put together and are surprisingly tasty with these cheese ribs.
Some restaurants add Korean rice cakes to the pot and boil with the back ribs (in the last steps). Other restaurants add sweet corn in the cheese to make quick corn cheese.
Also, some restaurants offer the option of making fried rice when you finish the ribs. With the leftover sauce and cheese in a pot, it will make a great stir-fried rice!
OTHER KOREAN RECIPES WITH SPICY PORK
If you love spicy pork flavor, you should check my recipes below! They are delicious and comforting.
- Braised Kimchi with pork (Kimchi Jjim)
- Spicy Pork Bulgogi
- Jeyuk Bokkeum
INGREDIENTS FOR SPICY BABY BACK RIBS WITH MELTED CHEESE, SERVES 3-4
MAIN
- 1.2 kg (2.6 pounds) baby back ribs, rinsed
- 1 onion (medium size), peeled and cut in half
- 2 green onion, white parts
- 1 tsp black peppercorn, whole
- 1/4 cup rice wine (mirin)
- 1.5 cup water
- 4 cup mozzarella cheese, shredded
- 1/4 cup heavy cream
SPICY BABY BACK RIB SAUCE
- 3 Tbsp gochujang (Korean chili paste)
- 1/4 cup gochugaru (Korean chili powder)
- 1/4 cup soy sauce, regular
- 2 Tbsp rice wine (mirin)
- 6 Tbsp honey
- 1 Tbsp minced garlic
- 1/2 tsp ground black pepper
GARNISH (OPTIONAL)
- toasted sesame seeds
- green onion, thinly sliced
* 1 Tbsp = 15 ml, 1 cup = 250 ml
** If you want to learn more about Korean ingredients, check essential Korean ingredients list.
STEP BY STEP
1. Remove the membrane of the baby back ribs. (To do this, use a butter knife to lift the edge of the membrane and use paper towel to grab the corner and pull against it.) Separate the ribs by cutting the meat between the slabs of bone.
2. Cover the ribs in a bowl of water and let them soak for 10 minutes so that the myoglobin (red liquid) can be drawn out. Drain the water.
3. Bring a large pot of water to boil (enough to cover the ribs and not spill out) and boil it over high heat. Once the water is boiling, add the onion, green onions, whole black peppercorns, rice wine, and the ribs. Cook for 8 to 10 minutes. Meanwhile, combine the spicy baby back rib sauce in a bowl and mix well. Set aside.
4. Drain the pot and discard all the strained vegetables. Rinse the meat over the running water and set it aside in a clean bowl.
5. Prepare a braiser pot and add 1.5 cups of water and half of the spicy back rib sauce. Mix well. Add the back ribs, cooking them over high heat for 5 minutes, with some sauce occasionally splashed on top.
6. Cover the pan with the lid and reduce the heat to medium. Cook for 15 minutes, stirring occasionally. Reduce the heat to medium-low and cook for another 10 minutes.
7. In the mean time, prepare a saucepan and heat the remaining sauce on medium heat for 2-3 minutes. Stir often.
8. Transfer the ribs to a tray, without the liquid, and mix with the warmed sauce from step 7.
9. Combine the cheese and heavy cream in a bowl. Prepare a shallow pot for further cooking and spread the cheese and cream mixture. Add ribs to the pan. Place the pot on a medium-low heat and wait until the cheese melts. Serve it with a bowl of rice. (Refer above for more serving suggestions.)
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Spicy Baby Back Ribs with Melted Cheese
Ingredients
MAIN
- 1.2 kg baby back ribs (2/6 pounds), rinsed
- 1 onion (medium size), peeled and cut in half
- 2 green onion , white parts
- 1 tsp black peppercorn , whole
- 1/4 cup rice wine (mirin)
- 1.5 cup water
- 4 cup mozzarella cheese , shredded
- 1/4 cup heavy cream
SPICY BABY BACK RIB SAUCE
GARNISH (OPTIONAL)
- toasted sesame seeds
- green onion , thinly sliced
Instructions
- Remove the membrane of the baby back ribs. (To do this, use a butter knife to lift the edge of the membrane and use paper towel to grab the corner and pull against it.) Separate the ribs by cutting the meat between the slabs of bone.
- Cover the ribs in a bowl of water and let them soak for 10 minutes so that the myoglobin (red liquid) can be drawn out. Drain the water.
- Bring a large pot of water to boil (enough to cover the ribs and not spill out) and boil it over high heat. Once the water is boiling, add the onion, green onions, whole black peppercorns, rice wine, and the ribs. Cook for 8 to 10 minutes. Meanwhile, combine the spicy baby back rib sauce in a bowl and mix well. Set aside.
- Drain the pot and discard all the strained vegetables. Rinse the meat over the running water and set it aside in a clean bowl.
- Prepare a braiser pot and add 1.5 cups of water and half of the spicy back rib sauce. Mix well. Add the back ribs, cooking them over high heat for 5 minutes, with some sauce occasionally splashed on top.
- Cover the pan with the lid and reduce the heat to medium. Cook for 15 minutes, stirring occasionally. Reduce the heat to medium-low and cook for another 10 minutes.
- In the mean time, prepare a saucepan and heat the remaining sauce on medium heat for 2-3 minutes. Stir often.
- Transfer the ribs to a tray, without the liquid, and mix with the warmed sauce from step 7.
- Combine the cheese and heavy cream in a bowl. Prepare a shallow pot for further cooking and spread the cheese and cream mixture. Add ribs to the pan. Place the pot on a medium-low heat and wait until the cheese melts. Serve it with a bowl of rice. (Refer above for more serving suggestions.)
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
