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Grilled Korean BBQ Pork Ribs (Dwaeji Galbi)
Grilled Korean BBQ Pork Ribs (Dwaeji Galbi)
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Prep Time:
20 minutes
Cook Time:
160 minutes
Total Time:
210 minutes
Make Korean Barbecue effortlessly at home with a tantalizing marinade of spicy gochujang, ginger, garlic, and pineapple juice for succulent pork ribs.
Ingredients:
  • 5 pounds St. Louis-Style pork ribs (as a slab)
  • 1 cup gochujang (Korean chile paste)
  • 1/2 cup pineapple juice or minced pineapple
  • 1/2 cup sugar
  • 1/2 medium yellow onion
  • 5 cloves garlic, peeled
  • 2-inch piece of ginger, peeled and roughly chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon freshly ground black pepper
Instructions:
  • Remove the membrane from the pork ribs by sliding a butter knife between the ribs and the thin skin-like membrane on the underside. Peel off the membrane while loosening it with the knife. Use a paper towel to grip if slippery. Remove as much as possible, even if it doesn't come off in one piece.
  • Cook the ribs: In a large pot, submerge the ribs in water. Cover with a lid and bring to a boil. Cook for 30 minutes. Using tongs, transfer the ribs to a pan or baking sheet to cool for 15-20 minutes before handling.
  • Prepare the marinade by combining gochujang, pineapple juice, sugar, onion, garlic cloves, ginger, soy sauce, sesame oil, and black pepper in a blender or food processor until smooth. Reserve 1/3 cup of the marinade for basting the ribs later.
  • Massage the remaining marinade over the cooled ribs until fully coated. Cover with plastic wrap and chill for at least 30 minutes, but no more than 8 hours.
  • Get your grill ready: Cover the base with aluminum foil. For charcoal grills, stack the coals on one side and keep the other empty. If it's a gas grill, ignite only one side. Clean and oil the grates. Heat the grill to 250°F.
  • Grill the ribs: Cook the marinated pork ribs over indirect heat, covered, for a total of 1 hour and 40 minutes. Baste with reserved marinade during cooking. Ribs are done when tender and easily come off the bone.
  • Allow the dish to sit for 5 to 10 minutes off the heat before slicing. Serve the warm meal with rice, kimchi, salad, and an assortment of banchan.

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