Grilled Korean BBQ Pork Ribs (Dwaeji Galbi)

Korean Barbecued Pork Ribs are the epitome of summer to me—sweet and spicy with ginger, garlic and the unmistakable flavor of gochujang, a Korean fermented chili paste that has a mild but complex heat.

Their smokey spicy sweetness reminds me of outdoor meals growing up with my family because we would take them with us to the park, on camping trips, road trips. These ribs are made in three easy steps: par-boil, 30 minute marinade, and a finish on the grill to lock in the flavor and make the meat fall of the bone tender.

This is the flavor of my childhood and evokes memories of carefree moments playing with my siblings and running through the sprinklers on sunny summer days.

What is Gochujang?

Gochujang is one of the basic sauces of Korean cuisine. It’s made from chile powder, meju (fermented soybean powder), and yeotgireum (barley malt powder). It’s all mixed together with glutinous rice and left to ferment for a few months to get that thick texture, gorgeous red color, and depth of flavor that combines spicy, salty and a bit of sweetness.

But don’t worry Korean chilies aren’t that fiery. The color may be bright, but the spice level is more of a slow heat. It’s pleasant enough to tingle the tongue, but not so hot to make you sweat.

You can easily find gochujang at Korean markets, but also at most chain grocery stores.

What’s in My Korean BBQ Marinade?

This marinade pairs a subtle spicy heat with sweet and salty notes. I achieve this by blending gochujang, garlic, ginger, pineapple juice, onion, and soy sauce together.

The slight heat of the chili paste balances the sweetness of the pineapple juice and salty bits from the soy sauce.

How to Pick the Right Ribs

For this recipe, I parboil the ribs before grilling them. That means your ribs need to fit into the largest pot you have.

If you have a tall canning or brewing pot then spareribs will work just fine, but if you need to fit them into something like Dutch oven or large soup pot, then choose St. Louis-style ribs.

Just like spareribs, St. Louis-style ribs are taken from the belly of the pig, only they are trimmed up and cut into an even rectangle shape, which means they are more likely to fit into your pot and a little easier to use.

How Long Should You Marinade Pork Ribs?

You can marinade the ribs overnight, but I wouldn’t go beyond 8 hours because the meat could end up mealy.

The acid in the pineapple juice helps tenderize the meat, and the basting at the end of the grilling process helps layer on the extra flavor, so a long marinade isn’t really required for this method. The meat gets plenty of flavor in about 30 minutes, which is just long enough to heat up the grill!

How to Make this Korean Barbecue Rib Recipe

To shorten the grilling time, and still end up with tender fall-off-the-bone meat I boil the ribs beforehand. After they are boiled, I place them in the marinade for 30 minutes, then grill them over indirect heat on either a charcoal or gas grill.

Once the ribs have boiled they are completely cooked so the time spent on the grill is to add flavor and make the ribs extra tender.

Quick Grill Tips:

·     Preheat the grill to about 250°F.

·     Line the bottom of the grill with aluminum foil to catch the dripping marinade.

·     When the ribs are done, you’ll see a bit of a char on the edges and the meat will easily slip release from the bone.

·     If you don’t have a grill, finish the ribs in a 225°F oven. Bake for one hour, flipping the ribs at the 1/2 hour mark.

What to Serve with Korean Barbecue Pork Ribs

A Korean meal is not complete without rice, kimchi and a variety of other banchan (side dishes). A nice green salad tossed with a sesame oil vinaigrette is a nice accompaniment.

More Delicious Grilled Rib Recipes

Slow and Low Country Ribs

Grilled Spicy Citrus Ribs with Bourbon Glaze

Memphis-Style Pork Ribs

No grill? Try these Instant Pot BBQ Baby Back Ribs