Korean Pork Ribs (Sweet Pear-Marinated BBQ Ribs)
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. The pear puree serves a dual purpose: it sweetens the marinade naturally while its enzymes tenderize the pork fibers so the meat pulls off the bone with minimal resistance. Marinating for four to six hours lets the flavors soak deep into the thick cuts, but going beyond a full day causes the pear enzymes to break down the surface too much, making it mushy. Searing over high charcoal heat until the glaze chars and caramelizes is essential-the blackened edges where sugar meets open flame produce the signature sweet-smoky crust.
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Instructions
- 1
Soak 1kg pork ribs in cold water for 30 minutes to draw out blood.
- 2
Blend half a pear, 1 onion, and 5 garlic cloves to make the marinade base.
- 3
Mix blended base with soy sauce, sugar, corn syrup, ginger, sesame oil, and pepper.
- 4
Coat ribs thoroughly with marinade and refrigerate at least 2 hours (overnight is best).
- 5
Preheat grill or pan on medium-high and cook ribs 5-6 minutes per side.
- 6
Boil remaining marinade into a glaze and brush over the grilled ribs.
- 7
Garnish with sliced green onion and sesame seeds before serving.
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