KOREAN BBQ PORK RIBS AT HOME (WOW!) | SAM THE COOKING GUY

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and vegetable oil is more cost-effective.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics mirin's sweetness.

gochujang

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat profile.

Remove the membrane from the back of the pork ribs using a knife and a paper towel for grip.

Cut the pork back ribs into individual pieces.

Place the individual ribs into a bowl.

Make the marinade by adding a chunk of peeled Asian pear, onion, 7-8 garlic cloves, fresh ginger, 1 tablespoon of mirin, soy sauce, light corn syrup, sesame oil, 2/3 cup of gochujang, soybean paste, a pinch of salt, pepper, and MSG into a blender.

Blend the marinade until smooth, scraping down the sides as necessary.

Reserve some of the marinade for basting later, then pour the rest over the ribs and coat them well.

Preheat the grill and place the ribs meat side down on the grill.

Cook the ribs for about 30-40 minutes, moving them around frequently to ensure even cooking and color.

Begin basting the ribs with the reserved marinade once they start to get color.

Adjust the position of the ribs on the grill to ensure they get even marks and cooking.

Continue to baste and flip the ribs until they are cooked through and nicely charred.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens