Korean BBQ Pork Ribs

Marinating for Flavor

The Korean BBQ Pork Ribs are a true showstopper, perfect for any gathering where you want to impress your guests. The magic begins with a sweet and savory marinade, infused with a blend of soy sauce, honey, and sesame oil. I love using these ingredients to create a flavor-packed coating that soaks deep into the pork ribs, making them tender and delicious. After marinating for at least 8 hours, but preferably up to 48, the ribs are ready to be cooked, either in the oven or on the grill.

Preparation Process

The preparation of Korean BBQ Pork Ribs is a delightful experience. Once the ribs are marinated, I take the time to remove the membrane from the back, which ensures the marinade penetrates the meat thoroughly. Then, I cook the ribs low and slow, wrapped in aluminum foil to keep them moist and tender. This method helps the ribs become fall-off-the-bone tender. The final step involves either broiling or grilling the ribs to give them that beautiful caramelized finish.

Customizing the Marinade

What makes Korean BBQ Pork Ribs extra special is the ability to customize the marinade to your taste. If you’re in the mood for something spicy, I use gochujang and gochugaru to create a fiery kick. For a more traditional flavor, the sweet and savory marinade is my go-to. Each option brings its unique flavor profile, ensuring that these ribs will satisfy any craving, whether sweet, spicy, or somewhere in between.

Serving and Enjoying

Korean BBQ Pork Ribs always end up being the highlight of any meal. The glossy finish from the sauce and the caramelized edges are simply irresistible. Whether served with steamed rice and kimchi or just enjoyed on their own, these ribs are sure to be a hit. The process might take a bit of time, but the results are well worth it. With every bite, you’ll experience the rich, savory flavors that make Korean BBQ Pork Ribs a truly memorable dish.

Chef’s Notes- Korean BBQ Pork Ribs

• Marination Time: For the most flavorful ribs, marinate them for at least 24 hours. This allows the marinade to deeply penetrate the meat, enhancing the flavor and tenderness. If you’re short on time, aim for a minimum of 8 hours.
• Membrane Removal: Removing the membrane from the back of the ribs is crucial for achieving tender and flavorful results. The membrane is tough and can prevent the marinade from fully penetrating the meat.
• Cooking Temperature: Baking the ribs at a lower temperature (325°F) ensures that they cook slowly and become tender. If you’re using a convection oven, reduce the temperature to 300°F for even cooking.
• Sauce Reduction: If you’re using the sweet and savory marinade, reducing the liquid to a thick sauce intensifies the flavor and adds a glossy finish to the ribs. Keep an eye on the sauce to avoid over-reducing it.
• Broiling/Grilling: Both broiling and grilling add a delicious caramelized crust to the ribs. Make sure to baste them frequently during this stage to keep them moist and flavorful.
• Resting Time: Allow the ribs to rest for about 10 minutes after cooking to let the juices redistribute. This makes the meat more succulent and easier to slice.

Korean BBQ Pork Ribs

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

650

kcal

Resting Time

8

hours 

Total time

10

hours 

20

minutes

Get ready to tantalize your taste buds with these mouthwatering Korean BBQ Pork Ribs! Perfectly marinated and cooked to fall-off-the-bone tenderness, these ribs are a showstopper at any gathering. Whether you prefer a sweet and savory flavor or a spicy kick, this recipe has got you covered. Follow these simple steps to create a dish that will have everyone asking for seconds!

Ingredients

• Pork Ribs

• 2 racks baby back ribs (5 to 7 pounds total)

• Sweet and Savory Marinade

• 1/2 cup soy sauce

• 1/2 cup water

• 1/4 cup rice wine (or mirin or white wine)

• 2 tbsp sesame oil

• 4 tbsp honey

• 2 tbsp brown sugar (or regular sugar)

• 3 tbsp minced garlic (about 8-9 cloves)

• 2 tbsp finely grated ginger

• 1/2 medium onion, grated

• 1/2 medium sweet apple, grated

• 1/2 tsp black pepper

• Spicy Marinade

• 2/3 cup Korean red pepper paste (gochujang)

• 1 to 3 tsp Korean red chili pepper flakes (gochugaru)

• 1/4 cup soy sauce

• 1/4 cup rice wine (or mirin or white wine)

• 2 tbsp sesame oil

• 4 tbsp honey

• 2 tbsp brown sugar (or regular sugar)

• 3 tbsp minced garlic

• 2 tbsp grated ginger

• 1/2 medium onion, grated

• 1/2 medium sweet apple, grated

• 1/2 tsp black pepper

• Alternative Ingredients:

• Soy Sauce: Tamari or coconut aminos for gluten-free option.

• Rice Wine: Apple cider vinegar or white wine vinegar.

• Honey: Maple syrup or agave nectar.

• Brown Sugar: Coconut sugar or white sugar.

• Gochujang: Sriracha or another chili paste.

• Gochugaru: Crushed red pepper flakes.

Directions

• Marinade Preparation – Gather all the ingredients for your chosen marinade and mix them thoroughly in a large bowl.
• Rib Preparation – Remove the membrane from the back of the ribs using a paring knife to loosen it and then pull it off by hand. Cut each rack into two pieces for easier handling.
• Marinating the Ribs – Rinse the ribs under cold water and pat dry with paper towels. Coat the ribs generously with the marinade and place them in large zip lock bags or a covered container. Marinate in the refrigerator for at least 8 hours, preferably up to 24-48 hours for maximum flavor. Turn the ribs halfway through the marinating time.
• Cooking the Ribs – Preheat your oven to 325°F (300°F if using a convection oven). Line a baking sheet with aluminum foil and arrange the ribs meat side down. If using the sweet and savory marinade, pour some of the marinade into the baking sheet. Cover tightly with aluminum foil and bake for 1.5 to 2 hours until tender.
• Sauce Reduction – If using the sweet and savory marinade, pour the liquid from the baking sheet into a saucepan along with any reserved marinade. Bring to a boil and reduce by half until thickened.
• Finishing the Ribs – Option 1 (Broiling) – Set your oven to broil at 500°F and preheat for a few minutes. Broil the ribs for about 5 minutes on each side until caramelized and slightly charred. Baste with the sauce during broiling. Option 2 (Grilling) – Preheat your grill to medium heat. Grill the ribs for about 5 minutes on each side until caramelized and slightly charred. Baste with the sauce while grilling.

Equipment

• Chef’s Knife
• Cutting Board
• baking sheet
• aluminum foil
• sauce pan
• grill

Nutrition Facts

• Calories: 650kcal
• Fat: 35g
• Saturated Fat: 10g
• Cholesterol: 120mg
• Sodium: 1500mg
• Potassium: 800mg
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 30g
• Protein: 40g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 6mg
• Iron: 15mg

FAQs- Korean BBQ Pork Ribs

Can I use a different type of ribs for this recipe?

Yes, you can use spare ribs or St. Louis-style ribs instead of baby back ribs. Adjust the cooking time as needed, as spare ribs may take a bit longer to become tender.

How can I make this recipe gluten-free?

Substitute soy sauce with tamari or coconut aminos to make the recipe gluten-free. Ensure that all other ingredients are also gluten-free.

Can I prepare the ribs in advance?

Absolutely! You can marinate the ribs up to 48 hours in advance. Once cooked, leftover ribs can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

What can I serve with Korean BBQ pork ribs?

Serve the ribs with traditional Korean sides like steamed rice, kimchi, pickled vegetables, and a fresh salad. These sides complement the rich flavors of the ribs.

How do I reheat leftover ribs?

To reheat, place the ribs in a preheated oven at 350°F for about 15-20 minutes, or until heated through. Alternatively, reheat them on a grill over medium heat, basting with a bit of marinade to keep them moist.