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Korean Country Ribs

Korean Country Ribs
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This Korean Country Ribs recipe features juicy, tender pork ribs marinated in a harmonious blend of traditional Korean flavors including soy sauce, garlic, ginger, and gochujang. Slow-cooked to fall-off-the-bone perfection with a sticky, rich glaze, these ribs deliver a perfect balance of sweet, savory, and spicy notes. Ideal for family dinners, gatherings, or special occasions, this adaptable recipe promises bold flavor with simple ingredients you can find locally.

Ingredients

Scale

Main Ingredients

  • 2 to 3 pounds Pork Country Ribs
  • 1/2 cup Soy Sauce
  • 1/4 cup Brown Sugar or Honey
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
  • 2 tablespoons Gochujang (Korean chili paste)
  • 2 tablespoons Rice Wine or Mirin
  • 1 tablespoon Sesame Oil
  • 2 Green Onions, sliced (for garnish)
  • 1/2 teaspoon Black Pepper

Optional Variations & Add-ons

  • 1 teaspoon Gochugaru (Korean chili flakes) or Sriracha for extra heat
  • 1 tablespoon Pineapple Juice or Apple Cider Vinegar for sweet and tangy brightness
  • Low-sodium Soy Sauce for a lighter version
  • Sesame Seeds for garnish

Instructions

  1. Prepare the Marinade: In a bowl, combine soy sauce, brown sugar (or honey), minced garlic, grated ginger, gochujang, rice wine (or mirin), sesame oil, and black pepper. Mix well until all ingredients are fully incorporated and create a smooth, flavorful marinade.
  2. Marinate the Ribs: Place the pork country ribs in a large zip-top bag or shallow dish. Pour the marinade over the ribs, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to tenderize and infuse the ribs with flavor.
  3. Preheat and Prepare for Cooking: Preheat your oven to 300°F (150°C). If using a grill, prepare for indirect heat cooking. Remove ribs from the marinade, reserving the leftover marinade for basting and sauce.
  4. Cook the Ribs Slowly: Place the ribs on a baking sheet or grill away from direct heat. Cook low and slow for 2.5 to 3 hours in the oven or using indirect heat on the grill, until the meat is tender and falling off the bone. Keep the cooking environment covered to maintain moisture.
  5. Baste and Glaze: Every 30 minutes during cooking, brush the ribs with the reserved marinade to build a sticky, luscious glaze that enhances flavor and texture.
  6. Finish and Serve: Once ribs are tender and cooked through, remove them from heat. Let rest for a few minutes to allow juices to redistribute. Garnish with freshly sliced green onions and toasted sesame seeds. Serve hot with preferred side dishes.

Notes

  • Marinate ribs overnight for deeper flavor and improved tenderness.
  • Cook the ribs low and slow to avoid toughness and dry meat.
  • Don’t skip basting with the reserved marinade to get a perfect sticky glaze.
  • Use a meat thermometer to ensure the internal temperature reaches around 190°F (88°C) for optimal tenderness.
  • Let ribs rest after cooking to lock in juices before slicing and serving.

Nutrition

Keywords: Korean country ribs, Korean BBQ ribs, slow cooked ribs, spicy ribs, gochujang ribs, tender pork ribs

Find it online: https://mealsbylina.com/korean-country-ribs/