Boneless country style pork ribs are actually not cut from the ribs of the pig at all. They are a cut taken closer to the shoulder blade, and higher than the classic rib cuts of the pig (i.e., spareribs, St. Louis style, and baby back). This cut likes to be cooked similar to how you’d cook a pork butt or shoulder, low and slow and for several hours.
- 3 lbs boneless country style pork ribs
- Note: we had 2 packs of 1.5 lbs each. We cut each into three long sections, approx 2″ thick x 7″ long.
- 3/4 cup Gochujang – Fermented Chile Paste (we combined 2 parts Mother-in-law’s Original plus 1 part Extra Spicy for this recipe)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons dark brown sugar
- 2 tablespoons hot pepper flakes (gochu-garu)
- 1 teaspoon ground black pepper
- a few turns of a white pepper grinder
- 2 tablespoons sesame oil
- 3 tablespoons minced garlic (about 8 small/medium cloves)
- 3 teaspoons minced ginger
- The pork should marinate for 24 hours. Cut the pork into sections as noted above and prepare the marinade.
- Combine all marinade ingredients in a bowl. Stir until thoroughly combined. Taste and adjust spice or sweetness level to your liking.
- Reserve about 1 cup of marinade in a separate bowl. Add the rest of the marinade to the pork, turning and making sure to fully coat each piece. Put both the reserved 1 cup of marinade and the pork in the fridge overnight.
- After at least 8 hours of marinating, preheat the oven to 300F. Remove the pork from the fridge.
- Line a baking sheet or roasting pan with tin foil. Place the pork ribs on the tin foil, letting any excess marinade from the pork drip back into the bowl. Tent with a layer of tin foil. Cook for 1.5 hours at 300F.
- Remove from the oven and discard the tin foil. Reduce the oven temperature to 275F.
- Tilt the pan slightly and use a baster to remove excess liquid, discarding. You can also try to drain the pan by tilting it over the sink, being careful not to burn yourself or to let the pork tumble out.
- Reset the pieces in the pan. Brush each piece of pork with the marinade that was reserved the night before.
- Cook the pork uncovered for 1 more hour.
- Remove and let rest for 10 minutes. Serve with white rice and kimchi or stir fried greens.