Korean-Style Barbecue Ribs

Ingredients

While American barbecue ribs are typically slow-cooked and smothered in a tangy barbecue sauce, Korean-style barbecue ribs are marinated in a mixture of soy sauce, gochujang, garlic, and ginger. The ribs are then grilled to perfection, resulting in a caramelized and slightly spicy glaze that is characteristic of Korean cuisine. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of pork ribs (about 2 kg / 4.4 lbs) 2 racks of pork ribs (about 2 kg / 4.4 lbs)
• 1/2 cup (120 ml) soy sauce 1/2 cup (120 ml) soy sauce
• 1/4 cup (60 ml) gochujang (Korean chili paste) 1/4 cup (60 ml) gochujang (Korean chili paste)
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, whisk together the soy sauce, gochujang, minced garlic, grated ginger, honey, rice vinegar, sesame oil, vegetable oil, black pepper, and salt.
3. 3.
   Place the ribs in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the ribs, ensuring they are evenly coated. Refrigerate for at least 2 hours, or overnight for best results.
4. 4.
   Remove the ribs from the marinade and let any excess marinade drip off.
5. 5.
   Grill the ribs over medium-high heat for about 5-7 minutes per side, or until they are nicely charred and cooked through.
6. 6.
   Remove the ribs from the grill and let them rest for a few minutes.
7. 7.
   Slice the ribs into individual portions and garnish with sliced green onions and sesame seeds.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Gochujang — Adjust the amount of gochujang according to your spice preference. Increase or decrease the quantity to make the ribs more or less spicy.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Sesame oil — Use toasted sesame oil for a stronger nutty flavor, or regular sesame oil for a milder taste.
• Pork ribs — For the best results, choose meaty and well-marbled ribs. Baby back ribs or spare ribs work well for this recipe.
• Honey — If you prefer a vegan option, you can substitute honey with maple syrup or agave nectar.

Tips & Tricks

• For extra tenderness, you can wrap the marinated ribs in foil and bake them in a preheated oven at 150°C (300°F) for 2 hours before grilling.
• Baste the ribs with the marinade while grilling to enhance the flavor and keep them moist.
• Serve the ribs with a side of steamed rice and kimchi for a complete Korean meal experience.
• If you prefer a smokier flavor, you can add a small amount of liquid smoke to the marinade.
• Leftover ribs can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Korean-style barbecue ribs hot, garnished with sliced green onions and sesame seeds. Accompany them with steamed rice, kimchi, and a refreshing cucumber salad for a well-rounded meal.

Presentation advice

Arrange the sliced ribs on a platter, drizzle any remaining glaze over them, and sprinkle with sesame seeds and sliced green onions. Garnish the platter with fresh herbs or edible flowers for an eye-catching presentation.