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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.
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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.
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Once ingredients are all mixed, rub marinade over the meat (use gloves).
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Cover and refrigerate at least 2 hours if you going to grill that day, but it can be placed in the fridge overnight.
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Grill the ribs over medium-high heat until done, about 10 minutes per side.
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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.
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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)