Korean , Pork , Pork Ribs , soy sauce
Best for: A weekend rib cook with a sweet-savory Korean glaze.
Dwaeji galbi marinates pork ribs in the same pear-soy-sesame family of flavors as beef galbi, then cooks them low until tender before a final pass over direct heat. The result is a rib with a lacquered, lightly charred crust and meat that pulls cleanly from the bone.
Grill: Two zones; indirect 275°F, then direct medium-high to finish. Equipment: Covered grill, rimmed baking sheet, blender or food processor, tongs, thermometer.
Ingredients
30 minutes Marinate: 4 hours. Rest: 10 minutes. Total: 6 hours.
Ribs and marinade
- 3 lb pork spare ribs or baby back ribs, membrane removed
- 3/4 cup soy sauce
- 1/2 Asian pear, peeled and roughly chopped (or 1/2 cup pear juice)
- 1/4 cup packed brown sugar
- 2 tablespoons mirin or rice wine
- 2 tablespoons toasted sesame oil
- 6 garlic cloves
- 1 tablespoon grated fresh ginger
- 1 teaspoon black pepper
To finish
- 1 tablespoon neutral oil, for the grate
- 4 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
Directions
Blend the soy sauce, pear, brown sugar, mirin, sesame oil, garlic, ginger, and black pepper until smooth. Coat the ribs on all sides, cover, and refrigerate for at least 4 hours or overnight.
Heat the grill for two zones, holding the indirect side at about 275°F. Lift the ribs from the marinade and pour the marinade into a small saucepan.
Set the ribs bone-side down on the indirect side, close the lid, and cook for about 1 hour 15 minutes, until the meat has pulled back from the bone ends and is tender.
Meanwhile, bring the reserved marinade to a boil and simmer for 3 minutes to make a glaze. Brush the ribs with glaze during the last 15 minutes of indirect cooking.
Move the ribs over direct medium-high heat for 3–5 minutes per side, brushing with more glaze, until the surface is lacquered and charred at the edges. Pork ribs should be tender and read at least 190°F between the bones.
Rest for 10 minutes, slice between the bones, and finish with the scallions and sesame seeds.
Grilling tip: Boiling the used marinade makes it safe to brush on as a glaze — never use it raw after it has touched the meat.
