Soy-smoked pork ribs
$50.00
Tax included.
These ribs embrace the deep, umami-rich notes of doenjang, Korea's beloved fermented soybean paste. The result is a dish that would feel right at home in Koreatowns the world over.
A whole rack of rare-breed baby backs are brined and smoked over beechwood, then lacquered in a deep, glossy soy glaze – sticky, smoky, and packed with just the right balance of sweet heat.
Simply roast at 190°C for 30 - 40 minutes until caramelised and tender, then remove the ribs with a gentle pull. We love to eat these with pickled shimeji mushrooms over steamed rice. See how we make these mushrooms here.
Rare breed Pork, chicken stock, soy sauce, Hoisin sauce, Fermented soybean paste, rice vinegar, sesame paste, garlic, salted chili peppers, chilli paste, sesame oil, brown sugar, cornflour, salt.
This is a cooked product, and it will be vacuum sealed with a minimum of 3 days of shelf life. Please refer to packaging for further information.
Each rack of ribs will weigh approximately 1kg, feeding 3-4 people.
Preheat the oven to 190c. Remove ribs from packaging wrap in baking paper and foil, pour left over sauce over the top. Place on baking tray and cook for 30-40 mins until tender and internal temperature is 65c or above
