Korean Pork Ribs (Sweet Pear-Marinated BBQ Ribs)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Dwaeji-galbi is one of the most recognized Korean barbecue dishes, made with LA-cut pork ribs marinated in a thick sauce of pureed pear, soy sauce, sugar, corn syrup, garlic, and onion.
Read more
The pear puree serves a dual purpose: it sweetens the marinade naturally while its proteolytic enzymes break down the muscle fibers, allowing the meat to pull away from the bone with minimal resistance. Marinating for four to six hours lets the seasoning penetrate deep into these thick cuts, but extending beyond a full day causes the enzymes to degrade the surface too aggressively, resulting in a mushy texture. Searing over high heat on a charcoal grill until the sugary glaze chars and caramelizes is essential to the dish. The blackened edges where the sugars meet open flame produce the defining sweet-smoky crust that separates galbi from ordinary grilled pork. Eaten wrapped in leafy greens with rice or as a standalone plate, it is a fixture at Korean outdoor grills and social gatherings.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 1kg pork ribs in cold water for 30 minutes to draw out all the blood, then remove and pat dry with paper towels.
- 2Step
Blend half a pear, 1 onion, and 5 garlic cloves into a smooth paste to form the marinade base.
- 3Season
Add 5 tbsp soy sauce, 3 tbsp sugar, 2 tbsp corn syrup, 1 tsp freshly grated ginger, 1 tsp sesame oil, and a dash of pepper to the blended base and stir until fully combined.
- 4Step
Coat the ribs with the marinade by hand and refrigerate for at least 2 hours, or overnight if possible.
The pear enzymes will tenderize the muscle fibers so the meat pulls cleanly from the bone.
- 5Heat
Preheat a grill or pan to medium-high, place the ribs, and cook undisturbed for 5 to 6 minutes per side so a Maillard brown crust forms.
- 6Season
Bring the remaining marinade to a boil in a small pot to sterilize it, then use as a basting sauce, brushing it over the grilled ribs for extra gloss.
- 7Finish
Plate the ribs, scatter sliced green onion and sesame seeds evenly on top to finish, and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pear puree tenderizes these LA-cut pork ribs for a caramelized Korean Pork Ribs finish.
- Finish cue
- Coat the ribs with the marinade by hand and refrigerate for at least 2 hours, or overnight if possible.
- Avoid this
- Pear juice tenderizes the meat, so do not skip it.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 11 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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