One-Pot Korean Spicy Ribs with Rice

Steps

1. Soak one whole rack of baby back ribs in cold water for about 2 hours to overnight to draw out the blood.
2. Pat the soaked ribs dry with paper towels.
3. In a large pot, heat 2 tbsp of oil over medium-high heat. Season the pork lightly with salt and pepper.
4. Sear the ribs on both sides until nicely golden brown. If necessary, sear in batches to ensure they are not crowded.
5. While searing, slice one medium onion into thin strips and add it to the pot along with a little water.
6. Reduce heat to medium and sauté the onions for about 5 minutes.
7. In a separate bowl, prepare the sauce by combining all ingredients: chopped garlic (2 tbsp), chopped ginger (1 tsp), fresh chili (optional), gochugaru (3 tbsp), ganjang (1 1/2 tbsp), sesame oil (1 1/2 tbsp), honey (3 tbsp), soy sauce (3 tbsp), seasoning powder, and mirin (3 tbsp). Whisk all ingredients together.
8. Pour the prepared sauce over the ribs and onions in the pot. Bring to a boil.
9. Add 5 cups of water to the pot, ensuring all the meat juices are included. Reduce heat to medium and simmer for about 30 minutes to 40 minutes until the ribs are tender and the color is dark.
10. After simmering, add 1 cup of jasmine rice into the pot, covering it with the liquid from the ribs.
11. Cover the pot and simmer on medium-low heat for about 20 minutes. Then, reduce the heat to very low and continue simmering for an additional 10 minutes (total of 30 minutes).
12. Turn off the heat and let the dish rest for 10 minutes.
13. Chop green onions diagonally and pour them over the top of the ribs and rice before serving.