Go Back
Print

Spicy Grilled Boneless Pork Spare Ribs ~Korean Style

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
MARINATE TIME 2 hours
Total Time 30 minutes
Author Sandra | Sandra's Easy Cooking

Ingredients

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

Marinade:

  • 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

Garnish:

  • Toasted Sesame Seeds
  • Green/Spring Onions

Instructions

  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 adds 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 parchment paper, and place the ribs on it. Cook for about 45min or until the meat is cooked.
  7. 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)

Recipe Notes

If you do not eat pork substitute with chicken or beef! You can cook meat with bones but let it grill longer.