Perfect Korean BBQ Pork Ribs

A Taste of Tradition

My Favorite is  Korean BBQ Pork Ribs and I love to cook, Growing up my family always celebrated special occasions with delicious food. One dish that stood out was my grandmother’s Korean BBQ Pork Ribs. The smell of the marinade filling our home made my mouth water. I remember sitting in the kitchen, watching her mix soy sauce, honey, and garlic. Each ingredient brought back memories of our family gatherings, where laughter and stories flowed as freely as the food.

The Secret Marinade

One day, I asked my grandmother for her secret recipe. With a twinkle in her eye, she shared her tips. “Marinate the ribs for at least 24 hours,” she said. “The longer you wait, the better the flavor!” I took notes as she explained how the sweet and spicy marinade would soak into the meat, making it tender and tasty. I felt excited to learn the family tradition and create my own version of her famous ribs.

Cooking with Love

When it was my turn to cook, I carefully followed her instructions. As I mixed the marinade, I could already imagine my family gathered around the table, ready to enjoy the meal. I removed the membrane from the ribs, just as my grandmother taught me. I let them soak in the marinade overnight, dreaming about the caramelized glaze that would form while they cooked. The next day, I preheated the oven and placed the ribs inside, filling my kitchen with a mouthwatering aroma.

A Family Feast

Finally, the moment came. I pulled the ribs out of the oven, and they looked perfect! I plated them with a side of sticky rice and kimchi, just like my grandmother did. As my family sat down, their eyes lit up with excitement. With each bite, I could see the joy on their faces. My heart swelled with pride. I had brought a piece of my grandmother’s tradition to life, and I knew that these Korean BBQ Pork Ribs would become a cherished recipe in our family for years to come.

Chef’s Notes- Korean BBQ Pork Ribs

• For the best flavor, marinate the ribs for at least 24 hours, allowing the flavors to penetrate the meat. If time allows, 48 hours is even better!
• Don’t skip removing the membrane on the back of the ribs. This helps the marinade flavor penetrate better and makes for a more tender bite.
• When baking, ensure the aluminum foil is tightly sealed to keep the moisture in, resulting in tender ribs. Remove it towards the end for caramelization.
• While broiling or grilling, baste the ribs with the reduced sauce to enhance flavor and create a delicious glaze.
• If you don’t have a grill or broiler, you can finish cooking the ribs on a stovetop in a large pan over medium heat, adding some marinade for extra moisture.
• Serve these ribs with a side of sticky rice and pickled vegetables for a traditional Korean meal. Kimchi is a fantastic accompaniment that balances the sweetness of the ribs.
• Leftover ribs can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

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 in a sweet and savory or spicy blend, these ribs are slow-cooked to tender perfection and finished with a caramelized glaze. Whether you broil or grill them, these ribs will be the star of your next meal. Dive into this easy-to-follow recipe and bring the flavors of Korean BBQ to your kitchen!

Ingredients

• For the Ribs

• 2 racks baby back pork 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

Directions

• Combine Ingredients: In a large mixing bowl, combine all ingredients for either the Sweet and Savory Marinade or the Spicy Marinade. Mix thoroughly until well blended.
• Blend Option: For convenience, you can blend garlic, ginger, apple, and onion in a blender for a smoother marinade.
• Marinate Ribs: Place ribs in a large ziplock bag or container and pour the marinade over them. Ensure they are well-coated. Marinate in the refrigerator for at least 8 hours, preferably up to 24-48 hours for maximum flavor.
• Bake Ribs: Cover the baking sheet tightly with aluminum foil and bake for 1.5 hours (or up to 2 hours for fall-off-the-bone tenderness). Remove foil cover after baking.
• Grill Option: Preheat grill to medium heat. Grill ribs for about 5 minutes on each side until caramelized and charred. Baste with sauce while grilling.

Equipment

• Chef’s Knife
• Cutting Board
• baking sheet
• aluminum foil
• mixing bowls
• measuring cups and spoons

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: 8mg
• Iron: 20mg

FAQ- Korean BBQ Pork Ribs

Can I use other cuts of pork?

Yes, you can use spare ribs or St. Louis-style ribs, but cooking times may vary. Spare ribs usually require a bit longer due to their size.

Is there a substitute for gochujang?

If you can’t find gochujang, you can mix sriracha with a little miso paste for a similar flavor, but it won’t be exactly the same.

Can I make this recipe in advance?

Absolutely! You can marinate the ribs and keep them in the fridge for up to 48 hours. You can also cook them ahead of time and reheat them before serving.

What if I want a spicier marinade?

Simply add more gochugaru or other chili flakes to the spicy marinade. You can also include sliced fresh chilies for an extra kick.

How do I know when the ribs are done?

The ribs are done when they are tender and the meat pulls away from the bone easily. You can also use a meat thermometer; the internal temperature should reach about 190°F to 203°F for maximum tenderness.