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Pork ribs being brushed with glaze

Korean-Style Pork Ribs

Zesty marinated Korean-Style Pork Ribs slow-cooked in the oven and finished on the grill with a spicy glaze that caramelizes into a sticky goodness. Serve with rice and a crunchy Kimchee Slaw.
4.72 from 7 votes
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Prep Time: 30 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 40 minutes
Servings: 6 servings
Calories: 761kcal
Author: Pat Nyswonger

Ingredients

  • 1 rack St. Louis Style pork ribs about 3-pounds

For the Marinade:

  • 2- oz. chunk fresh ginger root grated
  • 6 cloves garlic grated
  • 1/2 cup sugar brown sugar
  • 1/4 cup soy sauce
  • 1/2 cup gochujang
  • 1/4 cup rice vinegar
  • 3 tablespoons toasted sesame oil

For the Glaze:

  • Reserved marinade
  • 1/4 cup honey corn syrup or 1/2 cup Korean malt syrup
  • Sesame seeds optional
  • Sliced green scallion tops

Instructions

Prepare the ribs:

  • Remove the silvery membrane from the underside of the ribs by sliding a table knife between the membrane and a rib bone. Pry the membrane up, stretching until it tears. Holding one end of the membrane with a paper towel, peel off the membrane and discard.
  • Place ribs in a dish that is long enough that they fit comfortably.

For the Marinade:

  • Add marinade ingredients to a bowl and whisk to combine. 
  • Reserve 1/2 cup of the marinade in a dish or jar to be used for the glaze. Refrigerate until needed.
  • Pour remaining marinade over the ribs, turning to coat both sides.  Cover with plastic wrap and refrigerate 6-8 hours or overnight.  

Preheat the oven to 250°F

  • Line a baking sheet with aluminum foil and coat with oil spray. 
  • Remove the ribs from the marinade and place on the foil-lined baking sheet.  
  • Cover the ribs with a second sheet of oil-sprayed foil, sprayed side down.
  • Crimp the edges of the foil together on all sides and turn them up to keep the juices from oozing out. 
  • Transfer the baking sheet to the center rack of the oven and bake for 2 hours (more if needed)
  • Remove the sheet pan from the oven and partially unwrap the foil to check for doneness. 
  • As the pork ribs cook, the meat shrinks and exposes the bones at the thinner side of the rack.  When about 1/4 to 1/2-inch of the bones are exposed, the ribs should be done. 

For the Glaze:

  • Add the honey, corn syrup or Korean malt syrup to the reserved marinade, stirring to combine and set aside.

TO GRILL THE RIBS:

  • Prepare the grill for a medium heat.
  • Remove and discard the top sheet of foil and coat the exposed side with a light brushing of the glaze.  
  • Transfer the ribs to the grill with the glazed side down and coat the exposed side with a light coating of the glaze.
  • Grill for 3-5 minutes and flip the ribs over and grill another 3-5 minutes.
  • Repeat this process once more, glazing and grilling until desired degree of color has been achieved being cautious that they do not burn.

TO SERVE:

  • Remove the ribs from the grill, cut between the ribs into serving pieces garnish with sliced onions and a sprinkle of sesame seeds. Enjoy. 

Notes

  • Ribs are meant to be eaten by holding on to the bone. If the ribs are so done they are 'falling of the bone' they are over cooked. 
  • A large closable plastic bag works super-great, plus there is no dish to wash. 1 inch square of fresh ginger root = 1tablespoon of minced ginger
  • Fresh, unpeeled ginger tubers should be wrapped in paper towels, placed in a plastic bag and refrigerated up to three weeks. You may also wrap ginger tubers tightly and freeze them up to two months. 

Nutrition

Serving: 2-Ribs | Calories: 761kcal | Carbohydrates: 118g | Protein: 11g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 23g | Cholesterol: 9mg | Sodium: 3940mg | Fiber: 2g | Sugar: 100g