Grilled Korean Spicy Pork Ribs

Ingredients

• 2 pounds (900g) pork ribs 2 pounds (900g) pork ribs
• 1/4 cup (60ml) gochujang (Korean chili paste) 1/4 cup (60ml) gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons rice wine or mirin 2 tablespoons rice wine or mirin
• 2 tablespoons minced garlic 2 tablespoons minced garlic
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon sesame seeds (for garnish) 1 teaspoon sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine gochujang, soy sauce, honey, rice wine, minced garlic, minced ginger, sesame oil, brown sugar, and black pepper. Mix well to form a smooth marinade.
2. 2.
   Place the pork ribs in a large ziplock bag or a shallow dish. Pour the marinade over the ribs, ensuring they are evenly coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the ribs from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
5. 5.
   Grill the ribs for about 5-7 minutes per side, or until they are cooked through and slightly charred. Baste the ribs with the reserved marinade during grilling.
6. 6.
   Once cooked, remove the ribs from the grill and let them rest for a few minutes.
7. 7.
   Garnish with sesame seeds and sliced green onions before serving.

Treat your ingredients with care...

• Gochujang — Gochujang is a Korean chili paste that adds heat and depth of flavor to the marinade. Adjust the amount according to your spice preference.
• Rice wine or mirin — Rice wine or mirin adds a touch of sweetness and helps tenderize the meat. If unavailable, you can substitute with dry sherry or apple juice.

Tips & Tricks

• For extra tenderness, you can parboil the ribs for 10 minutes before marinating and grilling.
• If you prefer a milder spice level, reduce the amount of gochujang in the marinade.
• Serve the ribs with a side of steamed rice and kimchi for a complete Korean meal experience.
• If grilling outdoors is not possible, you can also cook the ribs in the oven at 375°F (190°C) for approximately 25-30 minutes.

Serving advice

Serve the Grilled Korean Spicy Pork Ribs as a main dish, accompanied by steamed rice, kimchi, and a fresh salad. Garnish with sesame seeds and sliced green onions for an added visual appeal.

Presentation advice

Arrange the grilled ribs on a platter, drizzle any remaining marinade over them, and sprinkle with sesame seeds and sliced green onions. Serve with a side of steamed rice and kimchi for an authentic Korean presentation.