Korean BBQ Pork Ribs
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
2 hrs
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Additional Time
8 hrs
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Servings
4
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Course
Main Course
Korean BBQ Pork Ribs
Description
This recipe offers two Korean-style marinades for pork ribs: a sweet and savory marinade with soy sauce, honey, garlic, ginger, grated onion and apple, brown sugar, sesame oil, rice wine, and black pepper, and a spicy variation adding gochujang (Korean red pepper paste) and gochugaru flakes for heat. Fresh aromatics and grated apple and onion enrich the sauce with natural sweetness and umami.
The ribs are prepared by removing the membrane, then marinated for at least eight hours or up to 48 to allow deep flavor absorption. Baking covered at a low temperature for 1.5 to 2 hours ensures the meat becomes tender, optionally to a fall-off-the-bone texture by longer cooking. After removing the foil, the ribs can be broiled or finished to develop surface caramelization and intensify flavor.
The combination of sweet, savory, and spicy elements in the marinade creates a complex and balanced Korean BBQ flavor profile. This dish pairs well with steamed rice, grilled vegetables, or Korean side dishes. Proper membrane removal and thorough marination are key to tender, flavorful ribs.
Prepping marinade ingredients in a blender helps streamline the process. Use a paring knife to carefully loosen and remove the membrane from the ribs before marinating. Turning the ribs midway through marination promotes even flavor distribution.
Ingredients
For each marinade:
- 2 labs baby back ribs 5 to 7 pounds
Sweet and Savory Marinade:
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup rice wine for cooking, or white wine
- 2 tablespoons sesame oil
- 4 tablespoons honey
- 2 tablespoons brown sugar use regular sugar if unavailable
- 3 tablespoons garlic See note 1, minced, 8 or 9 plump cloves
- 2 tablespoons ginger See note 1, finely grated
- 1/2 onion See note 1, medium, grated
- 1/2 apple See note 1, medium sweet, grated
- 1/2 teaspoon black pepper
Spicy Marinade:
- ⅔ cup gochujang Korean red pepper paste, 고추장
- 1 to 3 teaspoons gochugaru Korean red chili pepper flakes, 고추가루
- 1/4 cup soy sauce
- 1/4 cup rice wine or mirin or white wine
- 2 tablespoons sesame oil
- 4 tablespoons honey
- 2 tablespoons brown sugar Use regular sugar if unavailable
- 3 tablespoons garlic See note 1, minced
- 2 tablespoons ginger See note 1, grated
- 1/2 onion See note 1, medium, grated
- 1/2 apple See note 1, medium sweet, grated
- 1/2 teaspoon black pepper
Instructions
For the marinade
- Prepare the ingredients for the marinade of your choice. Mix all of the ingredients well.
Preparing the ribs
- Pull off the membrane if it's not been removed (see note 2). Cut each slab of the ribs into two pieces for easier handling. Rinse the ribs and drain. Coat the ribs well with the marinade, and marinate them for a minimum of eight hours (preferably 24 hours to 48 hours). Turn them over once after half of the marinating time has passed. (You can use large zip lock bags for easier handling.)
Cooking the ribs
- Preheat the oven to 325°F (300°F if using a convection oven). Line a baking sheet with aluminum foil. I used 2 baking dishes. Arrange the ribs, meat side down. If using the mild marinade, pour some marinade into the baking sheet or dish. Cover the baking sheet/dish tightly with aluminum foil. Bake them for 1.5 hour (2 hours if you want fall off the bones tenderness). Remove the foil cover.
- If used the mild marinade, you will have a lot of liquid in the baking sheet/dish. Pour it out into a sauce pan along with any reserved marinade, and bring the liquid to a boil and reduce by about half or until it turns into a thick consistency. You don't need to do this with the spicy marinade as it doesn't have as much liquid. Brush the sauce onto the ribs.
Finishing the ribs
- Option 1: Change the oven setting to broil (500°F) and preheat for a few minutes. Then broil the ribs until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce a couple of times while broiling.
- Option 2: Preheat the grill and grill the ribs over medium heat until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce while grilling.
Notes
- Using a blender to puree garlic, ginger, apple, and onion helps blend marinade flavors evenly.
- To remove the ribs' membrane, gently loosen with a paring knife, then peel it away by hand for tender ribs.
- Marinate ribs for at least 8 hours; 24 to 48 hours yields more intense flavor and tenderness.
- Cutting ribs slab into smaller pieces before marinating makes handling and cooking easier.
User Reviews
Overall Rating
4.5
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