Dwaeji galbi (돼지갈비)

Name: Dwaeji galbi
Total time: 140 min
Yield: 7
Cuisine: Korea
Ingredients: 2 pcs pork ribs; 240 ml soy sauce; 120 ml water; 120 ml rice wine; 4 tbsp sesame oil; 4 tbsp honey; 4 tbsp brown sugar; 6 tbsp garlic; 24 tbsp ginger; 3 pcs onion; 3 pcs sweet apple; 3 tsp black pepper; 160 ml gochujang; 2 tsp gochugaru

Korea

Juicy ribs marinated in a sweet‑salty or spicy sauce, baked until tender and quickly grilled to a light caramelization. Perfect for barbecue or a family dinner.

Ingredients

2 pcs pork ribs
240 ml soy sauce
120 ml water
120 ml rice wine
4 tbsp sesame oil
4 tbsp honey
4 tbsp brown sugar
6 tbsp garlic
24 tbsp ginger
3 pcs onion
3 pcs sweet apple
3 tsp black pepper
160 ml gochujang
2 tsp gochugaru

Steps

Prepare the marinade, choosing sweet‑salty (with apple) or spicy (with gochujang and gochugaru). Mix soy sauce, water, rice wine, sesame oil, honey, brown sugar, garlic, ginger, onion, sweet apple, black pepper, gochujang and gochugaru until homogeneous.
Prepare the ribs: remove the membrane from the inner side, cut each slab in half, rinse under cold water and pat dry with paper towels.
Coat the ribs with the prepared marinade, place them in a large zip‑lock bag or container, seal and refrigerate for at least 8 hours, preferably 24–48 hours, turning occasionally.
Preheat the oven to 325 °F (≈ 160 °C). Arrange the ribs meat‑side down on two baking sheets lined with aluminum foil, pour some of the marinade onto the sheet if needed, cover with foil and bake 1.5–2 hours until tender.
For the sweet glaze: transfer the collected juices to a saucepan, add the remaining marinade, bring to a boil and reduce by half until the sauce thickens. Brush the ribs with it.
Final caramelization: set the grill to high (≈ 500 °F) or preheat an outdoor grill. Grill the ribs for 5 minutes per side, basting regularly with the sauce, until a golden‑caramelized crust forms.
Serve the hot ribs, optionally garnished with fresh herbs or sesame seeds.