These Smokey Korean BBQ Pork Ribs combine the traditional flavours of Korean cuisine with the deep, rich smokiness of American barbecue techniques. Marinated in a sweet and spicy sauce featuring gochujang (Korean fermented chili paste), soy sauce, and honey, these ribs are slow-cooked to perfection, resulting in tender meat that falls off the bone. The fusion of cultures in this dish creates a unique and unforgettable dining experience, perfect for those looking to spice up their barbecue repertoire.
Preparation Time and Servings:
- Prep time: 20 minutes (plus marinating time of at least 4 hours or overnight)
- Cook time: 3 hours
- Total time: 3 hours 20 minutes (excluding marinating time)
- Servings: 4
Ingredients List:
For the Ribs:
- 2 kg (about 4.4 lbs) pork ribs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Korean BBQ Sauce:
- 1/2 cup gochujang (Korean chilli paste)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika (to enhance the smokiness)
Equipment Needed:
- Baking sheet
- Aluminium foil
- Mixing bowls
- Whisk
- Brush for basting
Step-by-Step Instructions:
1. Marinate the Ribs: In a large mixing bowl, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar, and smoked paprika. Whisk until well combined. Reserve 1/4 cup of the marinade for basting later.
2. Rub the ribs with olive oil, salt, and pepper. Then, coat the ribs generously with the Korean BBQ sauce, ensuring they are well covered. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to penetrate.
3. Preheat the Oven: Preheat your oven to 150°C (300°F). Line a baking sheet with aluminium foil for easy cleanup.
4. Bake the Ribs: Place the marinated ribs on the prepared baking sheet, meaty side up. Cover the ribs with another piece of aluminium foil, sealing the edges to create a tight packet. This will help the ribs to steam and become tender.
5. Bake in the preheated oven for about 2.5 hours. Then, carefully remove the top foil and brush the ribs with the reserved marinade.
6. Increase the oven temperature to 200°C (400°F) and bake, uncovered, for another 30 minutes to caramelise the outside.
7. Rest and Serve: Let the ribs rest for 10 minutes after removing them from the oven. This allows the juices to redistribute. Cut between the bones to serve.
Suggested Side Dishes:
- Steamed rice or Korean sticky rice
- Kimchi and assorted pickled vegetables
- Fresh green salad with a sesame dressing
Common Mistakes/Points of Care:
- Ensure the ribs are fully coated in the marinade for maximum flavour.
- Avoid skipping the resting time after baking to ensure the ribs are juicy.
- Monitor the ribs during the final 30 minutes of cooking to prevent the sauce from burning.
Nutritional Values: (per serving, approximate)
- Calories: 850
- Protein: 65g
- Fat: 50g
- Carbohydrates: 40g
- Sugar: 20g
- Sodium: 1000mg