Korean BBQ Pork Ribs

Method6 steps

1. 1

   Step 1: Choose ONE full marinade: mild (soy sauce, water (1/2 cup), cooking wine, sesame oil, honey, sugar, garlic, ginger, grated onion/apple and pepper) OR spicy (gochujang (2/3 cup), gochugaru (1–3 tsp), its soy sauce/wine, sesame oil, honey, sugar, garlic, ginger, grated onion/apple and pepper). Mix only that marinade’s ingredients well. If reserving sauce for spicy basting, set a little aside in a clean container before it contacts raw meat.

   Uses 1/2 cup soy sauce for mild marinade · 1/2 cup water for mild marinade · 1/4 cup cooking rice wine or white wine for mild marinade · 2 tbsp sesame oil for mild marinade · 4 tbsp honey for mild marinade · 2 tbsp brown sugar or regular sugar for mild marinade · 3 tbsp minced garlic for mild marinade, about 8–9 cloves · 2 tbsp finely grated ginger for mild marinade

   
2. 2

   Step 2: Remove the rib membrane if present. Cut each slab into two pieces for easier handling, rinse and drain. Coat with the selected prepared marinade and refrigerate for at least 8 hours, preferably 24–48 hours, turning once halfway through. Keep any separately reserved clean basting sauce refrigerated.

   Refrigerate ribs at least 8 hours; preferably 24–48 · 1440 minUses 2 slabs baby back ribs, 5–7 lb total · Water to rinse and drain ribs · Selected mild OR spicy marinade

   
3. 3

   Step 3: Preheat the oven to 325°F, or 300°F convection. Line one or two baking dishes with foil and arrange marinated ribs meat-side down. For the mild route, pour some of its marinade into the dish. Cover tightly with foil and bake 1 1/2–2 hours, until the ribs are cooked through and tender; the source uses the longer time for fall-off-the-bone tenderness. Remove the cover.

   Bake covered until tender · 120 minUses Marinated ribs · Some selected mild marinade, only for mild route

   
4. 4

   Step 4: Mild route: pour the cooked pan liquid into a saucepan with any reserved mild marinade. Bring to a boil, then reduce by about half or until thick; this boiled sauce is used for basting. Spicy route: its small amount of liquid needs no reduction; use cooked pan juices or the clean sauce reserved before raw-meat contact for basting. Choose only the broiler finish in step 5 OR the grill finish in step 6.

   Uses Cooked ribs and pan liquid · Reserved selected marinade; mild is boiled, spicy is clean-reserved

5. 5

   Step 5: Broiler finish, instead of step 6: preheat the broiler to 500°F for a few minutes. Broil the cooked ribs until lightly caramelized and charred, about 5 minutes on each side, basting a couple of times with the prepared basting sauce. Watch closely to prevent burning, then serve.

   Uses Tender baked ribs · Prepared basting sauce

   
6. 6

   Step 6: Grill finish, instead of step 5: preheat the grill, then grill cooked ribs over medium heat until lightly caramelized and charred, about 5 minutes on each side, basting with the prepared basting sauce. Watch closely and serve.

   Uses Tender baked ribs · Prepared basting sauce