Korean BBQ 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.
Servings: 6 servings
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
- ½ cup sugar brown sugar
- ¼ cup soy sauce
- ½ cup gochujang
- ¼ cup rice vinegar
- 3 tablespoons toasted sesame oil
For the Glaze:
- Reserved marinade
- ¼ cup honey corn syrup or 1/2 cup Korean malt syrup
- Sesame seeds optional
- green scallion Sliced tops only
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 ½ 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 ¼ to ½-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
- A large closable plastic bag works super-great, plus there is no dish to wash. 1 inch square of fresh ginger root = 1 tablespoon 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
