Welcome to the ultimate guide on how to master the art of preparing tender, moist, and flavorful Korean BBQ pork ribs! In this comprehensive article, we will delve into the secrets of creating two mouthwatering marinades – one sweet and savory, and the other delightfully spicy. We’ll cover the step-by-step process of slow-cooking the ribs to perfection in the oven, and then finishing them off with a tantalizing char and smoky flavor under the broiler or on the grill. Whether you’re a seasoned grill master or a novice in the kitchen, this recipe will undoubtedly elevate your culinary prowess and leave your taste buds craving for more.
The Beauty of Korean BBQ Pork Ribs
In Korean cuisine, grilled pork ribs hold a special place as a beloved and popular dish. At restaurants, these delectable ribs are often partially grilled in the kitchen and then brought to the table to finish cooking on a wood charcoal grill, infusing them with an irresistible smokiness. However, in this guide, we’ll focus on an easy and equally delicious oven method that ensures tender, juicy ribs packed with flavor. The versatility of this dish allows you to choose between two delightful marinades – the sweet and savory version inspired by the classic beef galbi marinade, and the spicy version akin to the beloved jeyuk bokkeum.
Preparing the Perfect Ribs
Before we dive into the delightful marinades, let’s make sure we’re working with the best quality ribs. I recommend using baby back ribs, also known as pork loin ribs, which are tender, lean, and meaty. If you’re lucky enough to have access to well-trimmed ribs, like those from Costco, you can skip the membrane removal step. However, if your ribs still have the membrane, take a moment to carefully remove it using a paring knife, allowing the marinade to penetrate more effectively.
The Secret of Flavorful Korean Marinades
The heart of these Korean BBQ pork ribs lies in the exceptional marinades, and we’ll explore both the sweet and savory and the spicy versions. For the sweet and savory marinade, we’ll use a medley of ingredients that includes soy sauce, rice wine, sesame oil, honey, brown sugar, minced garlic, grated ginger, grated onion, grated sweet apple, and black pepper. The key to achieving the perfect balance of flavors is using plenty of fresh garlic and ginger, which infuse the ribs with authentic Korean taste.
In the spicy marinade, we’ll showcase the fiery kick of Korean red pepper paste (gochujang), complemented by soy sauce, rice wine, sesame oil, honey, brown sugar, minced garlic, grated ginger, grated onion, grated sweet apple, and black pepper. Adjust the heat level to your liking by adding more Korean red chili pepper flakes (gochugaru).
To fully develop the flavors, it’s best to marinate the ribs overnight or even longer, ideally for 24 to 48 hours, allowing the marinade to work its magic and tenderize the meat.
Slow Cooking the Ribs for Ultimate Tenderness
With the ribs marinated to perfection, it’s time to slow cook them in the oven. Preheat the oven to 325°F and line a baking sheet or dish with aluminum foil. Place the ribs, meat side down, on the sheet or dish, and cover it tightly with foil to create a steaming effect that keeps the ribs moist during cooking. Depending on your desired tenderness, bake the ribs for approximately 1.5 to 2 hours.
Elevating the Flavors with Char and Caramelization
Once the ribs have slow-cooked to tenderness, it’s time to elevate their flavors with a caramelized char. Here, you have two options: using the oven broiler or the grill. If you opt for the oven broiler, set it to 500°F, and preheat for a few minutes. Then, broil the ribs for about 5 minutes on each side until they achieve the perfect char and caramelization. Remember to baste the ribs with the sauce while broiling to ensure a luscious glaze.
Alternatively, if you prefer the magic of grilling, preheat the grill to medium heat, and grill the ribs for about 5 minutes on each side. As with the broiling method, make sure to baste the ribs while grilling to enhance the flavors further.
Perfect Pairings for Your Korean Ribs
To complete the culinary experience, let’s talk about the perfect accompaniments for your Korean BBQ pork ribs. For an easy and flavorful side dish, consider adding some sliced zucchini, eggplants, and chili peppers to the baking sheet or grill during the final step. Additionally, you can serve a variety of Korean vegetable side dishes, such as spicy cucumber salad and baby bok choy kimchi salad. Fresh vegetables paired with ssamjang, a delicious Korean dipping sauce, will also elevate your meal to new heights.
Conclusion
Congratulations! You’ve now mastered the art of preparing Korean BBQ pork ribs with two delectable marinades and the secret to achieving ultimate tenderness and flavor. Whether you choose the sweet and savory version or embrace the fiery kick of the spicy marinade, your taste buds are in for a treat. By following this comprehensive guide and infusing your ribs with the richness of fresh garlic and ginger, you’ll undoubtedly create a dish that impresses family and friends alike. So, fire up that oven or grill, gather your favorite side dishes, and get ready to savor the mouthwatering delight of Korean BBQ pork ribs!
Korean BBQ Pork Ribs Recipe
Main
- Prep Time: 20minutes minutes
- Cook Time: 2hours hours
- 8hours hours
- Servings: 4
Ingredients
For each marinade:
- 2 slabs baby back ribs (5 to 7 pounds)
Sweet and Savory Marinade:
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup rice wine (or mirin or white wine)
- 2 tablespoons sesame oil
- 4 tablespoons honey
- 2 tablespoons brown sugar use regular sugar if unavailable
- 3 tablespoons minced garlic (8 or 9 plump cloves) See note 1
- 2 tablespoons finely grated ginger See note 1
- 1/2 medium onion, grated See note 1
- 1/2 medium sweet apple, grated See note 1
- 1/2 teaspoon black pepper
Spicy Marinade:
- ⅔ cup Korean red pepper paste (gochujang, 고추장)
- 1 to 3 teaspoons Korean red chili pepper flakes (gochugaru, 고추가루)
- 1/4 cup soy sauce
- 1/4 cup rice wine (or mirin or white wine)
- 2 tablespoons sesame oil
- 4 tablespoons honey
- 2 tablespoons brown sugar Use regular sugar if unavailable
- 3 tablespoons minced garlic See note 1
- 2 tablespoons grated ginger See note 1
- 1/2 medium onion, grated See note 1
- 1/2 medium sweet apple, grated See note 1
- 1/2 teaspoon black pepper
Instructions
For the marinade
- Prepare the ingredients for the marinade of your choice. Mix all of the ingredients well.
Preparing the ribs
- Pull off the membrane if it’s not been removed (see note 2). Cut each slab of the ribs into two pieces for easier handling. Rinse the ribs and drain. Coat the ribs well with the marinade, and marinate them for a minimum of eight hours (preferably 24 hours to 48 hours). Turn them over once after half of the marinating time has passed. (You can use large zip lock bags for easier handling.)
Cooking the ribs
- Preheat the oven to 325°F (300°F if using a convection oven). Line a baking sheet with aluminum foil. I used 2 baking dishes. Arrange the ribs, meat side down. If using the mild marinade, pour some marinade into the baking sheet or dish. Cover the baking sheet/dish tightly with aluminum foil. Bake them for 1.5 hour (2 hours if you want fall off the bones tenderness). Remove the foil cover.
- If used the mild marinade, you will have a lot of liquid in the baking sheet/dish. Pour it out into a sauce pan along with any reserved marinade, and bring the liquid to a boil and reduce by about half or until it turns into a thick consistency. You don’t need to do this with the spicy marinade as it doesn’t have as much liquid. Brush the sauce onto the ribs.
Finishing the ribs
- Option 1: Change the oven setting to broil (500°F) and preheat for a few minutes. Then broil the ribs until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce a couple of times while broiling.
- Option 2: Preheat the grill and grill the ribs over medium heat until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce while grilling.
Notes
1. For convenience, you can blend garlic, ginger, apple and onion in a blender.
2. To remove the membrane, insert a paring knife under the membrane to carefully loosen it, then slowly pull it by hand away from the bones.
Author
Last updated: October 23, 2023