Korean Glazed Pork Ribs and Crispy Smashed Potatoes
with cucumber and radish pickleCalories
:
654 kcalProtein
:
47.2g proteinTotal
:
35 minutesDifficulty
:
EasyProtein Rich
Extra spicy
Allergens:
- Soya
- Sulphites
- Mustard
Looking to elevate your dinner game? This Korean Glazed Pork Ribs recipe is the answer. Start by slow-cooking the ribs until they are impossibly tender with a rich, glossy glaze. To balance out the rich, sticky sweetness of the ribs, serve with the ultimate side smashed potatoes that are fluffy on the inside and crisp on the outside.
Ingredients
Serving amount
500 grams
Irish Pork Ribs
15 grams
Maple Syrup
1 sachet(s)
Gochujang Paste
(Contains: Soya)
500 grams
Baby Potatoes
1 unit(s)
Mini Cucumber
125 grams
Radish
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2735 kJ
Energy (kcal)654 kcal
Fat30.2 g
of which saturates12 g
Carbohydrate48.2 g
of which sugars23.2 g
Dietary Fiber7.3 g
Protein47.2 g
Salt5.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve the potatoes. Quarter larger pieces.
- Trim the cucumber then halve lengthways. Thinly slice widthways.
- Trim and thinly slice the radish.
2
- Remove all the packaging from the ribs and pop into an oven dish.
- Cover with foil and cook in the oven for 25-30 mins. IMPORTANT: Ensure the ribs are piping hot throughout.
3
- Pop the potatoes onto a lined baking tray.
- Drizzle with oil, season with salt, pepper and the paprika then toss to coat. Spread out in a single layer, cut-side down.
- Roast the potatoes on the top shelf of the oven, 15-20 mins.
- When the potatoes have cooked for 20 mins, remove from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.
- Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
4
- Pop the radish and cucumber into a small bowl along with the vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P).
- Mix together and set aside, keep stirring frequently.
5
- In a small bowl, mix the gochujang and maple syrup together.
- When 5 mins of cooking time remain for the ribs, remove the foil, drain any liquid, pour over the gochujang glaze and continue cooking uncovered until sticky and glazed. IMPORTANT: Ensure the pork is piping hot throughout.
6
- Divide the smashed potatoes and ribs between plates.
- Serve the pickled radish and cucumber alongside.
