FINGER LICKING GOOD! 🌶SPICY Korean BBQ Pork Ribs | SPICY PORK Galbi (매운 돼지 갈비)

gochujang

🥗Healthier: sriracha

💰Cheaper: chili paste

Chili paste can provide a similar heat and flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is a cost-effective alternative for sweetness.

Start by making the marinade for the ribs.

In a mixing bowl, combine 3/4 cup soy sauce, 1/4 cup mirin, 1 tablespoon brown rice vinegar, 1 tablespoon olive oil, 1 tablespoon dark miso paste, 1 tablespoon honey, 2 bay leaves, 3 to 4 finely chopped garlic cloves, 1/2 tablespoon garlic powder, 1 tablespoon gochugaru, 1/4 cup gochujang, and 1 teaspoon freshly grated ginger.

Mix the marinade well and taste it to adjust spiciness if needed.

Prepare the pork ribs by removing the membrane using a butter knife and paper towel.

Blanch the ribs in warm water with salt and half a squeezed lemon for 30 seconds to remove impurities.

Marinate the ribs in a resealable bag with the marinade for at least 12 hours, or 1-2 hours if short on time.

Preheat the grill to high heat and place the ribs bone side up on the grill.

Grill the ribs for about 2 minutes to get char marks, then flip them to the other side.

Wrap the ribs in heavy-duty aluminum foil and pour leftover marinade on top before sealing loosely.

Place the wrapped ribs on the cooler part of the grill and close the lid, checking back in 5 minutes.

After 5 minutes, check the ribs and flip them to ensure even cooking, cooking for an additional 2-3 minutes.

Taste the ribs to check for moisture and flavor, adjusting spiciness as desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens