Korean Pork Ribs (Sweet Pear-Marinated BBQ Ribs)
Quick answer
- Active time
- 55 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Pear, onion and garlic are blended smooth as the base of the marinade, and the ribs can sit in it overnight.
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The leftover marinade has held raw pork, so it gets boiled once in a small pot before being brushed on as the ribs grill. Eat them wrapped in lettuce or with rice.
Ingredients
Instructions
- 1
Soak 1kg pork ribs in cold water for 30 minutes to draw out all the blood, then remove and pat dry with paper towels.
- 2
Blend half a pear, 1 onion, and 5 garlic cloves into a smooth paste to form the marinade base.
- 3
Add 5 tbsp soy sauce, 3 tbsp sugar, 2 tbsp corn syrup, 1 tsp freshly grated ginger, 1 tbsp sesame oil, and 0.5 tsp black pepper to the blended base and stir until fully combined.
- 4
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.
- 5
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.
- 6
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.
- 7
Plate the ribs, scatter 2 sliced green onions evenly on top to finish, and serve immediately.
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