Fall Off The Bone Kimchi Ribs

If you’re on the hunt for a dish that delivers maximum flavor with minimal fuss, you have officially arrived. This recipe for braised pork ribs with kimchi is a true one-pot wonder, a perfect harmony of rich, savory, and tangy notes that will warm you from the inside out. Don’t let the idea of braising intimidate you; this dish is incredibly straightforward and perfect for even novice cooks. In about an hour, most of which is hands-off simmering time, you can create a meal that tastes like it has been slow-cooking all day. The process is simple: sear, simmer, and stir. The result is unbelievably tender, fall-off-the-bone pork ribs bathed in a vibrant, mildly spicy broth, punctuated by the delicious funk of kimchi. It’s the ultimate comfort food with a bold personality, guaranteed to become a new favorite in your dinner rotation.

Before you start, let’s gather your ingredients. The beauty of this recipe lies in its simplicity, requiring just a few key items to create a complex and satisfying flavor. Don’t worry if you can’t find something; I’ve included easy-to-find substitutions.

For the Stew:

• Pork Ribs: About 1.5 lbs (or 700g) of pork spare ribs, cut into individual 2-inch pieces by your butcher. You can also use baby back ribs, though they may cook a bit faster.
• Kimchi: About 1.5 cups of mature kimchi, roughly chopped. Mature, or “sour,” kimchi works best here as its tangy, fermented flavor is more pronounced and creates a deeper tasting broth. You can find kimchi in the refrigerated section of most large supermarkets or at any Asian grocery store. Be sure to save the juice from the jar—it’s liquid gold!
• Onion: 1 medium yellow or white onion.
• Cooking Oil: 2 tablespoons of peanut oil. If you don’t have peanut oil or have an allergy, feel free to use a neutral oil like canola, vegetable, or sunflower oil.
• Water or Broth: Approximately 4-5 cups of water. For an even richer flavor, you can substitute this with unsalted or low-sodium chicken or pork broth. The goal is to have just enough liquid to cover the ribs in the pot.

Now, let’s get cooking! This process is all about building layers of flavor. Just follow these simple steps, and you’ll be on your way to a spectacular meal.

1. First, prepare the pork ribs. The key to a clean, clear broth is to blanch the meat. Place the ribs in a pot, cover with cold water, and bring to a boil. Let them boil for 2-3 minutes. You will see some foam or scum rise to the surface. Drain the ribs in a colander and give them a thorough rinse under cool running water to wash away any impurities. Set aside.

2. While the ribs are blanching, prepare your onion. Wash it, peel it, and chop it finely.

3. In a heavy-bottomed pot or Dutch oven, heat your oil over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until it becomes fragrant and turns soft and translucent.

4. Add the blanched pork ribs to the pot with the onions. Stir and cook for a few minutes, turning the ribs to allow them to get lightly browned on all sides. This step helps to seal in the juices and adds another layer of flavor.

5. Pour in enough water or broth to just cover the ribs.

6. Turn the heat up to high and bring the liquid to a strong boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 40 minutes. A slow, gentle simmer is crucial for making the meat tender.

7. As the ribs are simmering, get your kimchi ready. If the pieces are large, you can give them a rough chop on a cutting board. Remember to reserve all the juice from the container!

8. After 40 minutes, the ribs should be wonderfully tender. You can test one by piercing it with a fork; it should go in with little resistance.

9. Now for the grand finale! Add the chopped kimchi and all of that precious kimchi juice directly into the pot with the ribs.

10. Turn the heat back up to high and bring the stew to a boil. Let it cook, uncovered, for another 5-10 minutes. This allows all the flavors to meld together beautifully and for the broth to thicken just slightly.

11. Your masterpiece is complete! Ladle the ribs and the vibrant broth into bowls. The aroma alone is worth the effort. Serve immediately while it’s piping hot.

The first time I made this dish, I was blown away by how something so simple could be so profoundly delicious. The pork ribs were so tender they practically melted in my mouth, and the savory meatiness was perfectly balanced by the tangy, spicy kick of the kimchi. The onions melt away into the stew, adding a subtle, underlying sweetness that ties everything together. We devoured our bowls served over a bed of fluffy steamed rice, which is the perfect vehicle for soaking up every last drop of that incredible broth. This recipe isn’t just a meal; it’s an experience. It’s a cozy, comforting hug in a bowl that I find myself turning to on chilly evenings or whenever I need a culinary pick-me-up. I truly hope you give this recipe a try. It’s a fantastic introduction to the magic of cooking with kimchi. If you make it, I’d love to hear how it turned out for you! Feel free to leave a comment below or share your own tips and variations. Happy cooking