Grilled Korean Pork Ribs

Ingredients

• 2 pounds (900g) pork ribs 2 pounds (900g) pork ribs
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 2 tablespoons (30ml) Korean chili paste (gochujang) 2 tablespoons (30ml) Korean chili paste (gochujang)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) grated ginger 1 tablespoon (15ml) grated ginger
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 teaspoon (5ml) toasted sesame seeds (for garnish) 1 teaspoon (5ml) toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugar: 8g)
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, honey, Korean chili paste, minced garlic, grated ginger, sesame oil, rice vinegar, and vegetable oil. Mix well to make the marinade.
2. 2.
   Place the pork ribs in a large ziplock bag or a shallow dish. Pour the marinade over the ribs, making sure they are evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
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.
   Sprinkle the ribs with toasted sesame seeds and sliced green onions for garnish.
8. 8.
   Serve the Grilled Korean Pork Ribs hot with steamed rice and your choice of banchan (side dishes).

Treat your ingredients with care...

• Soy Sauce — Use low-sodium soy sauce if you prefer a less salty taste.
• Korean Chili Paste (Gochujang) — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Pork Ribs — Choose meaty ribs with a good amount of fat for the best flavor and tenderness.
• Honey — If you prefer a vegan option, you can substitute honey with maple syrup or agave nectar.
• Rice Vinegar — If you don't have rice vinegar, you can use apple cider vinegar as a substitute.

Tips & Tricks

• For extra tenderness, you can marinate the ribs overnight in the refrigerator.
• Baste the ribs with the marinade while grilling to enhance the flavor and keep them moist.
• If you prefer a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Serve the ribs with a squeeze of fresh lime juice for a tangy twist.
• If you don't have a grill, you can also cook the ribs in the oven at 375°F (190°C) for about 25-30 minutes.

Serving advice

Serve the Grilled Korean Pork Ribs as the main dish, accompanied by steamed rice and a variety of banchan (side dishes) such as kimchi, pickled vegetables, and Korean-style spinach. Garnish the ribs with toasted sesame seeds and sliced green onions for an added touch of freshness.

Presentation advice

Arrange the Grilled Korean Pork Ribs on a platter, placing them in a neat and appetizing manner. Drizzle any remaining marinade over the ribs for an attractive glaze. Sprinkle toasted sesame seeds and sliced green onions on top for a pop of color. Serve with steamed rice and banchan on the side to create an enticing and visually appealing presentation.