Dwaeji Galbi (Korean Pork Ribs)
Why this recipe works
- Sweet-savoury depth: Soy sauce, brown sugar, garlic, ginger and sesame oil create a glossy marinade with savoury depth, sweetness and aromatic warmth.
- Pear in the marinade: Blended pear adds gentle sweetness and helps tenderise the pork, a familiar approach in Korean-style meat marinades.
- Tender ribs, charred edges: Roasting cooks the ribs through gently, while a final grill gives the outside sticky caramelisation and light charring.
Get the most out of this recipe
Timing notes
- Marinate for depth: A minimum marinating time gives the ribs flavour, but overnight marinating produces a deeper savoury-sweet finish.
- Serve while glossy: These ribs are best served straight after grilling, while the glaze is hot, sticky and lightly caramelised.
Ingredient notes
- Choose meaty ribs: Bone-in pork spare ribs with a good amount of meat give the best balance of tenderness, chew and rich pork flavour.
- Use ripe pear: A ripe pear blends smoothly into the marinade and brings the fruity sweetness that helps round out the soy and vinegar.
- Use toasted sesame oil: Toasted sesame oil has a deeper nutty aroma than plain sesame oil and works better as a finishing flavour in the marinade.
Common mistakes
- Watch the glaze under the grill: The sugar in the marinade can darken quickly, so move the ribs to a cooler part of the grill if the edges start to catch.
- Keep the ribs in one layer: Arranging the ribs in a single layer helps them roast evenly and allows the marinade to reduce into a glossy sauce.
- Check tenderness before grilling: If the ribs are not yet tender after roasting, give them a little longer before the final grill; the grill is for caramelising, not softening the meat.
Serving ideas
- Serve with rice and banchan: Steamed rice and small Korean side dishes help balance the sticky richness of the ribs.
- Finish with freshness: Spring onion and roasted sesame seeds add freshness, nuttiness and a cleaner finish to the sweet glaze.
- Add crisp vegetables: Lettuce leaves, cucumber or lightly dressed greens work well alongside the ribs and keep the meal from feeling too heavy.
Equipment you'll need
Ingredients
Instructions
- If the ribs are in a rack, cut them into individual ribs or into 2 to 3-rib sections. Put the ribs in a large bowl.
- Core the pear, then blend it with the garlic, ginger, light soy sauce, brown sugar, rice vinegar and toasted sesame oil until smooth. Pour the marinade over the ribs and toss well to coat.
- Cover and marinate in the fridge for at least 2 hours, or up to overnight for deeper flavour. Turn the ribs once or twice if you can.
- Heat the oven to 170°C (340°F). Arrange the ribs in a roasting pan in a single layer and pour over any remaining marinade.
- Roast for 45 to 55 minutes, turning once halfway, until the ribs are tender and the sauce is glossy. If the pan looks dry at any point, add a small splash of water to stop the sugars catching.
- Preheat a grill to medium-high. Grill the ribs for 2 to 4 minutes per side, basting with the pan juices, until lightly charred and caramelised.
- Slice the spring onions and scatter them over the ribs with the roasted sesame seeds. Serve straight away while hot and sticky.
Recipe notes
Tips
- For the best texture, aim for ribs that are tender but still holding to the bone; if they are not quite there after roasting, give them another 10 minutes before grilling.
- Keep a close eye during grilling as the brown sugar can catch quickly; move the ribs to a cooler spot if they darken too fast.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the pork is cooked until piping hot throughout.
Substitutions
- Replace pear with apple for a similar fruity sweetness in the marinade.
- Replace rice vinegar with apple-cider-vinegar for a slightly sharper tang.
- Replace brown sugar with honey for a rounder sweetness and a glossier finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat in a 180°C (355°F) oven, covered, for 15 to 20 minutes until piping hot; uncover for the last few minutes to re-caramelise. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (35min active)
- Difficulty: Medium
- Cuisine: Korean
-
Allergens:
Sesame Soybeans
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