Spicy Grilled Boneless Pork Spare Ribs
Daeji bulgogi– 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. To put on the side my favorite grilled homemade sausages or nice juicy grilled steak, Korean BBQ is on very top-I could just sit and eat all day and every day. 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 perhaps 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
- 3-4 lbs 1.5-2kg boneless spareribs (pork), cut into two bite-size pieces
- 1/2 Onion or 4 Spring Onions finely chopped
- 1 1 inch-1.27cm piece ginger, minced
- 3 Garlic Cloves
- 1 Asian Pear-it acts as a tenderizer
- 2 Tbs. Red Hot Chili Paste gochujang *reduce for less heat
- 1 tsp. 5g Red Chili flakes/powder, (gochugaru)*optional
- 2 Tbs. Sugar
- 2 Tbs. Soy sauce lite/ or 1 Tbs. Original Soy sauce
- 1 Tbs. Rice Wine
- 2 Tbs. sesame oil
- Toasted Sesame Seeds
- Green/Spring Onions
- 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.
- Purée onion in a blender or food processor, then adds everything for the marinade, pulse few more times until all incorporated. It is easier to marinade and spread on ribs.
- Once ingredients are all mixed, rub marinade over the meat (use gloves).
- Cover and refrigerate at least 2 hours if you going to grill that day, but it can be placed in the fridge overnight.
- Grill the ribs over medium-high heat until done, about 10 minutes per side.
- If cooked in an oven, preheat to 375º. Line baking pan with the aluminum foil or parchment paper, and place the ribs on it. Cook for about 45min or until the meat is cooked.
- I serve it with lettuce, rice and napa cabbage kimchi with the addition of Ssamjang (thick, spicy Korean paste used with grilled food wrapped in a lettuce or perilla-sesame leaf)
If you do not eat pork substitute with chicken or beef! You can cook meat with bones but let it grill longer.