Korean-Style Pork Ribs

Anyone who knows me also knows that I absolutely love pork ribs.  BBQ’d, smoked, braised, grilled, baked or broiled, just bring ‘em on! I really enjoyed the spicy grilled Korean ribs on the lunch buffet at the “New No Da Ji” Korean restaurant on 25th Street and Charles in Baltimore.  

Tender, spicy, savory and loaded with flavor, they were great!  Sadly, the restaurant closed about two years ago after the original owners sold it and the new owners made “changes” to the menu (which always seems to be the “kiss of death” for a restaurant.)  They served spare ribs at the restaurant, but I like to use loin back ribs for grilling because they are leaner, meatier and take less time to cook than spare ribs. Here are two different Korean-style marinades to suit your taste. The first marinade is a sweet and savory marinade (similar to one used for Korean beef short ribs, or kalbi.) The second one is a traditional spicy Korean pork marinade, similar to one used in jeyuk gui (the spicy grilled thin-sliced BBQ pork dish.) It is slightly sweet and has a kick from the garlic and Korean red pepper paste.

The secret to making Korean pork ribs (or any Korean BBQ dish, it seems) is to use a ton of fresh garlic and ginger.

To save time and effort, you can braise the ribs in the oven, foil covered, and then finish them off under the broiler or on a grill until they are slightly charred and the marinade caramelizes.


Ingredients for the Sweet and Savory Korean Marinade:

1/2 cup lite soy sauce (I prefer Kikkoman brand in the green bottle)
1/4 cup sake (or mirin)
2/3 cup water
2 Tbs toasted sesame oil
4 Tbs honey
3 Tbs brown sugar
3 Tbs minced garlic
2 Tbs grated ginger
1/2 medium Vidalia onion, grated
1/2 Asian pear, grated
1/2 tsp fresh ground black pepper

Ingredients for the Spicy Korean Marinade:

2/3 cup Korean red pepper paste (also known as gochujang – available at Asian markets)
1/4 cup lite soy sauce
1/4 cup sake (or mirin)
2 Tbs toasted sesame oil
4 Tbs honey
2 Tbs brown sugar
3 Tbs minced garlic
2 Tbs grated ginger
1/2 medium Vidalia onion, grated
1/2 Asian pear, grated
1/2 tsp black pepper

Directions:

Gather the ingredients for the marinade you want to use and mix them together in a non-reactive bowl. Reserve ¼ cup of the marinade to finish them.  

Remove the membrane from the back of the ribs.  

Cut each slab in half for easier handling. Rinse the ribs, then drain and marinate them in a large glass baking dish (or a Ziploc bag) for at least six hours (preferably overnight.)  Turn the bag occasionally to redistribute the marinade.  Preheat the oven to 325°F. Line a baking sheet with aluminum foil and arrange the ribs, meat side down.  
Cover the baking sheet tightly with aluminum foil and bake them for about 1-1/2 hours.

Remove the foil cover and cut the ribs apart.  Finish the ribs one of two ways;  you can broil the ribs for 5 - 6 minutes on each side until the ribs are slightly charred, and the sauce is caramelized. Baste the ribs with the reserved marinade while broiling.  

I prefer grilling the ribs over medium heat for 5 - 8 minutes on each side until the ribs are slightly charred and the sauce is caramelized. Baste the ribs with the reserved marinade while grilling.  Enjoy!