A mouthwatering Braised Pork Ribs that will leave you wanting more. RECIPE: 3 lbs pork ribs 1/2 cup soy sauce 1/2 cup mirin (sweet rice wine) 1/2 cup brown sugar 1/4 cup rice vinegar 1/4 cup sesame oil 1 onion, chopped 8 cloves garlic, minced 2 tbsp ginger, grated 2 tbsp gochujang (Korean chili paste) - You can use any chili paste 1 tbsp sesame seeds 1 tbsp cornstarch 1/4 cup water Sliced scallions and sesame seeds for garnish METHOD: Preheat oven to 350°F. In a large bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, sesame oil, onion, garlic, ginger, gochujang, and sesame seeds. Place the pork ribs in the bowl, making sure each piece is coated with the marinade. Cover and refrigerate for at least 30 minutes or up to overnight. Transfer the pork ribs and marinade to a Dutch oven or other oven-safe pot. Cover and bake for 2 to 2 1/2 hours, or until the meat is tender and falls off the bone. Remove the pork ribs from the pot and set aside. Skim off any excess fat from the braising liquid. In a small bowl, mix together cornstarch and water until smooth. Whisk the cornstarch mixture into the braising liquid and cook over medium heat, stirring constantly, until the sauce thickens. Return the pork ribs to the pot and coat them with the sauce. Serve hot, garnished with sliced scallions and sesame seeds. Enjoy your delicious Korean Style Braised Pork Ribs! To use Korean pear as a secret ingredient, simply peel and grate 1 medium-sized Korean pear and add it to the marinade in step 2. The pear will add a nice sweetness to the marinade and help tenderize the meat. (You can use any other pear.) Another option for a secret ingredient is to add a splash of apple cider vinegar to the braising liquid. This will add a tangy flavor and help cut through the richness of the pork. Try one of these secret ingredients or both for an extra special touch to your Korean Style Braised Pork Ribs! #shorts #braisedpork #ribs #meatlovers # ... https://www.youtube.com/watch?v=iLjyc66_PKQ

Please donate a small gift to this channel. Thank you. https://www.paypal.me/Politifeast Please visit my Patreon Page here: https://www.patreon.com/politifeast and consider supporting my work. Also, there will be exclusive content and recipes there. Here are the ingredients/measurements: Caramel Sauce 1/2 cup Agave syrup 4 tablespoons of butter 1 cup milk Pinch of salt Method On low/medium heat place a deep saucepan and pour Agave Syrup. Bring to a boil – bubbles will start to rise in the pan. Keep stirring for 5-8 minutes. Caramel should be a light or dark amber color depending on whether you use dark or light agave syrup. (Please watch your caramel because it can quickly burn, and you will have a bitter caramel which you will have to discard.) After caramel has been boiling and getting color for 5-8 mins add butter – it might bubble up. Take it off the burner and stir. Add milk and stir. Let simmer and thicken up a bit for about 3-5 mins. Pour into a jar and let cool. It will thicken up. You can warm up again for a pouring consistency. CAKE 1 ¼ cups flour 1 cup of pitted dates (without pits) 5 tablespoons vegan butter ¼ tsp Baking Soda ¾ cups date sugar ¾ cups water Pinch of salt 1 tsp vanilla METHOD Place dates and water in saucepan and bring to boil. Boil for 10-15 mins until softened. Let cool and process. Mix all dry ingredients in separate bowl. In another bowl, mix softened butter and add Date Sugar. Mix well. Add processed dates and vanilla. Mix. Add flour mixture and incorporate well. Place mixture in a buttered 9 inch pan and spread out evenly. Bake for 15-20 mins at 350 degrees. Make sure that you have your caramel sauce at hand so you can pour it over the hot cake. Don’t forget your bamboo skewers or just poke holes with a fork to let the caramel sauce ooze into the cake. Ice Cream Mixture 3 cups Brazil Nut Milk 1 cup coconut evaporated milk 4 tablespoons of Agave or to your taste 2 teaspoons PURE Vanilla ESSENCE/EXTRACT METHOD Mix all ingredients very well. Place in refrigerator for 1-2 hours or overnight preferably. If you will do this the same day – it will make sense to do the mixture first and while you are doing the cake etc., your mixture is cooling. If you are doing this in an ice cream maker, follow the directions given. As ice cream mixture begins to harden, add chunks of pudding and pour about three tablespoons of caramel or your heart’s desire into the mixture. Continue to mix until ice cream is a soft serve. Then put into container and place in freezer for about 2 hours. Enjoy!!! I am a writer and Mom of a child on the Autism spectrum. My passions are politics and food. I was - and still am successful in the healing process of my son and family. I have the experience and knowledge to help you nav ... https://www.youtube.com/watch?v=bsjXGyQQUlA