Spicy Grilled Boneless Pork Spare Ribs

Daejigogi - Spicy pork is a popular Korean grilled dish and it is quite different from beef bulgogi, mainly because the marinade is not only soy sauce-based, but instead marinade juices are based and heated up with gochujang  and/or gochugaru (Korean red hot chili paste and/or powder)

Grill season is already here...yeyy! I love anything from the grill, and I don't think that there is a person out there who doesn't-at least I never met one! To be honest we grill most of the year, except for December and January and beside my favorite grilled homemade sausages(cevapcici), Galbi or Korean BBQ is on top of my favorites. I will share more of my favorite recipes from the grill this summer season. 

This time I used boneless pork ribs, because it cooks faster without the bones, but this marinade is fantastic for chicken(any part) or beef too, both grilled and baked or perahps pan sauteed. Either way you go you will love it, if you do enjoy eating spicy food. However for those that can't handle spicy/hot food reduce and adjust how you like. 
It's a beautiful balance of sweet, savory and spicy...very playful flavor in your mouth once you take a bite, but aroma will get you first. 

Spicy Grilled Boneless Pork Spare Ribs ~Korean Style 

Ingredients:

• 3-4 lbs(1.5-2kg) boneless spareribs (pork), cut into two bite size peices

marinade:

• 1/2 Onion or 4 Spring Onions, finally chopped
• 1 (1 inch-1.27cm) piece ginger, minced
• 3 Garlic cloves
• 1 Asian Pear-it acts as a tenderizer 
• 3 Tbs. Red Hot Chili Paste (gochujang) *reduce for less heat
• 1 tsp.(5g) Red Chili flakes/powder, (gochugaru)
• 2 Tbs. Sugar
• 2 Tbs. Soy sauce(lite)
• 1 Tbs. Rice Wine
• 2 Tbs. sesame oil

Garnish:

• Toasted Sesame Seeds
• Green/Spring Onions

Directions:

1. Start with cutting boneless pork ribs into small 2 bite size pieces  If you want to use ribs with the bones then separate by cutting meat between the bones. Place in a large bowl.
2. Purée onion in a blender or food processor, then add everything for the marinade, pulse few more times until all incorporated. It is easier to marinade and spread on ribs.
3. Once ingredients are all mixed, rub marinade over the meat (use gloves).
4. Cover and refrigerate at least 2 hours if you going to grill that day, but it can be placed in the fridge overnight.
5. Grill the ribs over medium-high heat until done, about 10 minutes per side.
6. If cooked in an oven, preheat to 375º. Line baking pan with the aluminum foil or preachment paper, and place the ribs on it. Cook for about 1 hour or until the meat is tender. 

I serve it with lettuce, rice and napa cabbage kimchi with addition of Ssamjang (thick, spicy Korean paste used with grilled food wrapped in a lettuce or perilla-sesame leaf)

Note*

• If you do not eat pork substitute with chicken or beef!

I hope everybody is doing great and ready for Summer break!!!

Stay safe!

Your friend,

Sandra

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