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Spicy Baby Back Ribs with Melted Cheese

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!

Spicy Korean baby back ribs on melted cheese

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! 

Spicy baby back ribs on shredded mozzarella cheese

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!

top down image - spicy baby back ribs on melted cheese

OTHER KOREAN RECIPES WITH SPICY PORK

If you love spicy pork flavor, you should check my recipes below! They are delicious and comforting.

 

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.) Cut the ribs apart by separating the meat from the bones.

collage image - preparing baby back ribs for cooking
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.

Soaking back ribs in 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.

collage image - parboiling baby back ribs
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. 

collage image - rinsed baby back ribs
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.

collage image - braising baby back ribs
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.

collage image - braising baby back ribs until the sauce is reduced
7. In the mean time, prepare a saucepan and heat the remaining sauce on medium heat for 2-3 minutes. Stir often.

boiling spicy baby back rib sauce to thicken
8. Transfer the ribs to a tray, without the liquid, and mix with the warmed sauce from step 7.

collage image - coating baby back ribs with spicy sauce
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.)

collage image - serving baby back ribs on a portable stove

Melted cheese wrapped around spicy back rib

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Spicy Korean baby back ribs on melted cheese

Spicy Baby Back Ribs with Melted Cheese

Baby back ribs are braised in gochujang-infused spicy sauce until the meat is tender. They are then dipped into melted cheese and wrapped around the ribs. They are so comforting, delicious, and taste heavenly!
Print Pin Rate Save
Course: Main
Cuisine: Korean
Keyword: cheese back ribs, cheese deung galbi, cheese ribs, spicy baby back ribs, spicy korean pork ribs
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 3
Calories: 1358kcal
Author: Sue

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

  • 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)

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.) Cut the ribs apart by separating the meat from the bones.
  • 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

* 1 Tbsp = 15 ml, 1 cup = 250 ml
** If you want to learn more about Korean ingredients, check essential Korean ingredients list.

Nutrition Info (per serving)

Calories: 1358kcal | Carbohydrates: 61g | Protein: 88g | Fat: 85g | Saturated Fat: 39g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 319mg | Sodium: 2581mg | Potassium: 1375mg | Fiber: 9g | Sugar: 41g | Vitamin A: 7325IU | Vitamin C: 8mg | Calcium: 952mg | Iron: 7mg

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.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
Filed under: My Recipes, Pork

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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