Korean · Dinner
Korean Grilled Pork Ribs
Bone-in pork ribs marinated in soy sauce, gochujang, garlic, ginger and pear, then grilled over medium-high heat until caramelized and lightly charred. The Korean barbecue classic pairs sweet, savory and spicy notes with a sticky glaze, served alongside steamed rice and a scallion salad.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
488Calories
31.1gProtein
26.8gFat
30.7gCarbs
12.6gSugar
2.1gFiber
1263mgSodium
98mgChol
9.5gSat Fat
576mgPotassium
54mgCalcium
2.2mgIron
0.7mcgVitamin B12
5mgVitamin C
gluten-free-adaptable
sweet-heat
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the pork ribs dry and score lightly between the bones so the marinade penetrates evenly. Mince the garlic and grate the ginger and pear.
2
Build
Whisk gochujang, soy sauce, brown sugar, garlic, ginger, pear and sesame oil until the sugar dissolves and the sauce turns glossy.
3
Marinate
Coat the ribs thoroughly in the sauce, cover and refrigerate for 2 hours until the meat firms and turns deep red.
4
Grill
Place ribs on medium-high heat and cook 12 minutes, turning every 3 minutes, until caramelized, charred at edges and meat pulls easily from bone.
5
Plate
Transfer ribs to a plate, scatter with sliced scallion and sesame seeds, and serve alongside the steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, bone-in pork ribs
- 4 tbsp4 tbsp gochujang
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 pear (or 1 tbsp honey if unavailable)
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 cup190g white rice, cooked, to serve
