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Writer's pictureHelen ModernPepper
Jul 26, 20197 min read

SPICY & STICKY Korean BBQ Pork Ribs in Big Green Egg (매운 돼지 갈비: Galbi/Kalbi w GoChuJang) +

Updated: Jan 14


If you love BBQ Pork Ribs, you'll love this spicy and sticky Korean BBQ Pork Ribs. It is FINGER-LICKING-GOOD😉 These pork ribs are individually cut into single rib meat and marinated in a delicious spicy sauce (with Korean ingredients, including Korean cuisine's iconic Red Pepper Paste, "GoChuJang"). Then grilled to perfection (super easy to do), and braised in its own juices and the leftover marinade, creating a velvety spicy sauce smothered all over the ribs. These pork ribs will be a huge hit at your next BBQ party, especially if you love the yumminess of pork ribs and spiciness😋😘😋

Below you will find the following information:

- Other suggested Modern Pepper video recipes

- Ingredient List

- Amazon.com links for ingredients and suggested kitchen gadgets for today's recipe

- Recipe instructions

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Thanks for watching!

Helen

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INGREDIENTS

(Serving Size: 4 Adults)

Full Slab Of Pork Ribs (St. Louis cut is preferred)

Spicy Pork Marinade

- 1/3 Cup Soy Sauce

- 1/4 Cup GoChuJang (Korean Red Pepper Paste)

- 1/4 Cup Mirin (non-alcoholic option: 1/2 Chicken or Vegetable broth & 1/2 Fresh Lemon Juice)

- 1 Tbsp GoChuJaRu (Korean Red Pepper Paste - coarse)

- 1 Tbsp Brown Rice Vinegar

- 1 Tbsp Honey

- 1 Tbsp Olive Oil

- 1 Tbsp Miso Paste

- 1 Tsp Freshly Ginger (grated using a microplane)

- 1/2 Tbsp Garlic Powder

- 1/2 Tsp Cayanne Pepper (Optional)

- 2 Bay leaves

- 3 to 4 Fresh Garlic Cloves (finely minced)

- 3 Scallions/Green Onions (finely minced)

Kosher salt and half lemon for flash blanching the ribs

AMAZON.COM Ingredients & Recommended Kitchen Gadgets For Spicy Korean BBQ Pork Ribs

(CLICK on the Amzon.com links below to view the item, NOT the pictures!)

Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang)

Chung Jung One Korean Bidan Red Chili Pepper Flakes Powder Gochugaru, (1.1 Lbs)

Hikari Organic Miso Paste

Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives

Kikkoman Soy Sauce

Kikkoman Manjo Aji Mirin, 17 fl oz

Ohsawa Genuine Mirin, Organic Sweet Rice Seasoning Wine for Traditional Japanese Cuisine, Aged over 9 Months for Umami Flavor

Simply Organic Ground Garlic | Certified Organic

100% Pure Raw & Unfiltered Honey - Kosher Certified

Olive Oil Greek medal winner

Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil

Clean Ones 513017 500 Count Disposable Poly Gloves

Wusthof Classic 8-Inch Chef's Knife

Wüsthof Twelve Piece Block Set

Wusthof Classic 7-piece Slim Knife Block Set

INSTRUCTIONS

Preparing The Slab Of The Ribs

Turn over the slab of ribs and remove the membrane. Use a butter knife to go under the membrane at one corner of the slab. Once you pull off a small section of the membrane, use a paper towel/kitchen towel to firmly grab the small section of the pulled off membrane. Then slowly peel off the rest of the membrane from the slab. Using a sharp knife, slice each rib, following the rib bone.

In a large pot, fill with water 2/3 and bring to boil. Once the water is boiling, turn off the stove heat completely. Then add some Kosher salt and half a lemon (squeeze the lemon before adding to the pot). Add some salt until the water tastes salty. Let this hot water with salt and lemon rest for 5 minutes, uncovered. Then add the ribs in the pot. Make sure the ribs are completely submerged in water. Wait 30 seconds and then transfer the ribs to a large mixing bowl. Immediately, add the spicy marinade and coat the ribs generously. Transfer the marinaded ribs and the excess marinade to a ziploc bag or an air tight container. Let the marinaded ribs rest in the refrigerator for 12 hours/over night. If you are pressed for time, let the marinaded ribs rest on your kitchen counter for an hour. OR if you can spare 2 to 3 hours, let the ribs marinade in your refrigerator before grilling.

Spicy Marinade

Combine all the ingredients listed above in a mixing bowl. You can make this marinade a few days in advance and store it in your refrigerator in an air tight container. Alternatively, you can double and triple bag the marinade and freeze it in your freezer (preferably, use within a month).

BBQ On An Outdoor Grill

Let your marinade ribs rest on your kitchen counter for 10 to 15 minutes, to bring the meat to room temperature.

Make sure your outdoor grill is set at super high heat. Also, make sure your grill plate is piping hot (preheat for at least 5 minutes). Place each rib (bone part facing up) on the grill plate (leaving at least 2 to 3 inches of space in between) and let is grill on high heat for a few minutes/until you see some dark brown charred marks on the meat. Depending on your grill heat, it may take 2 to 4 minutes (just keep an eye on it). Then turn over the ribs and repeat the process.

Turn down the grill heat to low setting. If using a Big Green Egg, close down lower and upper vent to minimal air opening. Using 2 large sheets of heavy duty aluminum foil, stack the ribs on the middle of the foil. Lay about 4 to 5 ribs (with the bone part down) first and then continue to layer with more ribs on top. Once you stack 3 to 4 layers of the ribs, add the excess marinade liquid to the stacked ribs. Then cover up the stacked rib loosely. Make sure there is some open space on top of the foil wrap. Find the "cold" part of the grill (which is the area that has the least amount of "direct" heat) and place the foiled wrapped rib there. Close the lid of the grill and let it slowly braise in its juice and the excess marinade liquid for 5 to 7 minutes. Then restock the ribs so the bottom ribs are on top and the top ribs are on the bottom. Cover the stacked ribs again with the foil and cover the grill lid and let slowly finish cooking for another 5 to 7 minutes. Depending on your grill temperature, this braising period may vary. So, do a taste test of one the ribs and always make sure the excess marinade liquid is nice and thick. If the excess marinade liquid is burnt, then your grill temperature was too high and/or you braised the stacked ribs for too long. Once the rib meat is cooked, plate the ribs and pour the excess marinade sauce on top because this thick sauce is the BOMB...FINGER-LICKING-GOOD-YUM!!!

BBQ Using Your Oven

Place your oven shelf to the highest shelf setting. Set your oven to broil and preheat. Place the ribs (bone part facing down) on a baking sheet, leaving 1 to 2 inches space in between. Place the ribs in the oven and let it cook for 3 to 6 minutes or until you see some dark brown charred marks on the ribs (this timing will vary depending on your oven power). Turn the ribs over and repeat the process.

Gather the ribs closely on the center of the baking sheet. Pour the excess marinade liquid on the ribs. Cover the baking sheet with aluminum foil. Place the baking sheet in the middle shelf of the oven. Change the oven setting from broil to baking temperature of 375. Bake the ribs for 30 minutes. Plate the cooked ribs on a plate and pour the excess marinade sauce on top.

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