Kalbi-Style Iberico Pork Spareribs

Kalbi-Style Iberico Pork Spareribs

Sarah Mickey All Recipes, Black Garlic Recipes, Pork Recipes, Ribs Recipes Leave a Comment

Kalbi-Style Iberico Pork Spareribs with Seared Cabbage

Makes 4 Servings
Spanish Garnacha

Spain meets Korea in this umami-packed spare rib recipe, sprinkled with toasted sesame seeds & served with lightly charred cabbage.

This recipe can be scaled up (possibly including the cooking time) for use with larger Kurobuta pork spare ribs.

  • Rub:
  • 1 head Black Garlic, peeled & squished into a paste
  • ½ cup Brown Sugar
  • ¼ cup Toasted Sesame Oil
  • 1 tbsp Mirin
  • 2 tbsp Soy Sauce (we used Aged Tamari for depth & to keep the recipe gluten free)
  • 2 tsp Kosher Salt
  • 2 tsp Ground Black Pepper
  • Seared Cabbage:
  • 4 cups Green and/or Red Cabbage, cut into large chunks
  • 1 tbsp Toasted Sesame Oil
  • ½ tsp Salt (plus extra to taste)



Preheat your oven to 275°F.

Stir together all the rub ingredients in a small bowl.

Rub the ribs with the rub.

Wrap the ribs in foil & put them on a baking sheet. Move the ribs to the oven to slow roast until fork tender (2-3 hours).

Pour the cabbage into a wide frying pan over high heat. Drizzle it with the sesame oil & sprinkle it with salt. Toss frequently, but continue to cook until the cabbage is charred.

Drain the liquid off of the ribs and transfer it to a small bowl. Move the bowl to the freezer & chill it until the fat rises to the top and can be easily skimmed off.

Pour the liquid (minus the fat) into a small saucepan & simmer it until it’s thick enough to coat the back of a spoon.

Cut the spare rib rack into two portions. Carefully sear each portion in a hot, oiled skillet, turning as necessary, to crisp & caramelize the surface meat. Brush the ribs with some of the reduced sauce as you’re searing them.

Plate the ribs, brushed with a little more of the sauce, over piles of the charred cabbage. Sprinkle the plates with some sesame seeds.
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