Korean Spareribs Wrapped in Cabbage Leaves with Garlic‑Soy Marinade

Ingredients

• 1.2 kg Pork spareribs
• 12 large Napa cabbage leaves
• 1/4 cup Soy sauce (low-sodium)
• 6 Garlic cloves, minced
• 1 tbsp Ginger, grated
• 2 tbsp Olive oil
• 1/2 tsp Red pepper flakes(optional)
• 1/2 tsp Black pepper
• 2 stalks Green onion, sliced for garnish(optional)

Instructions

1. 1

   1. In a bowl, whisk together soy sauce, minced garlic, grated ginger, olive oil, red pepper flakes (if using), and black pepper to create the marinade.

2. 2

   2. Cut the pork spareribs into individual ribs, place them in a large zip‑lock bag, pour the marinade over the meat, seal, and refrigerate for at least 30 minutes (or up to 4 hours) while you prepare the cabbage leaves.

3. 3

   3. Separate the cabbage leaves, trim the thick central vein if needed, and blanch them in boiling water for 30 seconds to soften, then pat dry.

4. 4

   4. Preheat the oven to 150°C (300°F). Arrange the marinated ribs on a sheet of cabbage leaf, wrap tightly, and place seam‑side down in a baking dish. Repeat for all ribs.

5. 5

   5. Cover the dish with foil and bake for 2 hours, then remove the foil and bake an additional 20 minutes to develop a slight caramelization.

6. 6

   6. Remove from the oven, let rest 5 minutes, then garnish with sliced green onion before serving.