Korean BBQ Pork Ribs

Introduction

Get ready to experience the mouthwatering magic of Korean BBQ Pork Ribs right in your own kitchen. These tender, sticky-sweet ribs are packed with the perfect balance of savory and sweet flavors, featuring classic Korean ingredients like gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste). I’ve simplified this restaurant favorite without compromising on taste, making it accessible for home cooks while maintaining its authentic charm.

Ingredients

For the Ribs:

• 3 pounds pork baby back ribs
• 1 Asian pear, grated (or substitute with regular pear)
• 6 cloves garlic, minced
• 2 tablespoons ginger, minced
• ½ cup soy sauce
• ½ cup brown sugar
• 3 tablespoons gochugaru
• 2 tablespoons gochujang
• ¼ cup rice wine (mirin)
• 2 tablespoons sesame oil
• 1 tablespoon black pepper

For Garnish:

• 2 tablespoons toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off. This ensures better flavor absorption and tenderness.
2. In a large bowl, combine grated pear, minced garlic, ginger, soy sauce, brown sugar, gochugaru, gochujang, rice wine, sesame oil, and black pepper. Mix well until sugar dissolves.
3. Place the ribs in a large, shallow dish and pour the marinade over them. Make sure they’re well-coated on all sides. Cover and refrigerate for 4-24 hours.
4. Preheat your oven to 300°F (150°C). Line a baking sheet with foil for easier cleanup.
5. Place the ribs on the prepared baking sheet, reserving the marinade. Cover tightly with foil and bake for 2 hours.
6. Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for 5-10 minutes until slightly thickened.
7. After 2 hours, remove the foil and brush the ribs with the reduced marinade. Increase oven temperature to 450°F (230°C).
8. Return ribs to the oven uncovered for 10-15 minutes, until caramelized and slightly charred.
9. Let rest for 10 minutes before cutting. Garnish with sesame seeds and green onions.

Cook Time and Serving Size

Prep Time: 30 minutes
Marinating Time: 4-24 hours
Cook Time: 2 hours 15 minutes
Servings: 4-6 people

Recipe Notes

– Can’t find gochugaru or gochujang? While not exactly the same, you can substitute gochugaru with a mix of regular red pepper flakes and paprika (use half the amount). For gochujang, try using a mixture of miso paste and sriracha sauce.

– The Asian pear helps tenderize the meat. If unavailable, regular pear or even apple works well as a substitute.

– Don’t skip removing the membrane – it’s crucial for tender ribs that absorb the marinade well.

– For extra tender ribs, you can use the 3-2-1 method: smoke/bake for 3 hours wrapped, 2 hours unwrapped, and 1 final hour after saucing. Just reduce the temperature to 225°F (107°C) for this method.

– These ribs can also be finished on the grill instead of the final oven broil. Just place them on medium-high heat for 5-7 minutes per side, brushing with the reduced marinade.

Korean BBQ Pork Ribs

Tender, sticky-sweet ribs packed with savory and sweet flavors, featuring classic Korean ingredients like gochugaru and gochujang.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Main Course

Cuisine Korean

Servings 4 -6

Ingredients

  

• 3 pounds pork baby back ribs
• 1 Asian pear grated
• 6 cloves garlic minced
• 2 tablespoons ginger minced
• ½ cup soy sauce
• ½ cup brown sugar
• 3 tablespoons gochugaru
• 2 tablespoons gochujang
• ¼ cup rice wine mirin
• 2 tablespoons sesame oil
• 1 tablespoon black pepper
• 2 tablespoons toasted sesame seeds
• 2 green onions thinly sliced

Instructions

 

• Remove the membrane from the back of the ribs.
• Combine grated pear, minced garlic, ginger, soy sauce, brown sugar, gochugaru, gochujang, rice wine, sesame oil, and black pepper. Mix well until sugar dissolves.
• Place the ribs in a dish and pour the marinade over them. Refrigerate for 4-24 hours.
• Preheat oven to 300°F (150°C). Line a baking sheet with foil.
• Place ribs on baking sheet, reserving marinade. Cover with foil and bake for 2 hours.
• Bring reserved marinade to a boil, then simmer for 5-10 minutes until thickened.
• Remove foil, brush ribs with marinade, increase oven temperature to 450°F (230°C).
• Bake uncovered for 10-15 minutes, until caramelized.
• Let rest for 10 minutes before cutting. Garnish with sesame seeds and green onions.

Keyword Korean BBQ, Pork Ribs, Gochugaru, Gochujang