Korean BBQ Ribs

Servings: 4


  • 3-4 pounds pork ribs
  • 1/3 cup brown sugar
  • ¼ cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons gochujang (Korean red chili paste)
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger paste
  • ½ teaspoon red pepper flakes
  • Rice and green onions, optional, for serving
  1. Remove the membrane from the ribs and season both sides of the ribs with salt and pepper.
  2. Place the ribs on the grill over indirect heat (you’ll want it to stay around 250 F).
  3. Let the ribs cook for 1 hour (meaty side of the ribs touching the grill grates).
  4. Make the glaze by combining the brown sugar, honey, soy sauce, vinegar, gochujang, garlic, ginger and red pepper flakes.
  5. Flip the ribs and brush with the glaze.
  6. Continue cooking the ribs for at least 1 hour more, or until tender, brushing with the glaze several times.
  7. Remove from the grill and let rest for 3-5 minutes.
  8. Cut the ribs between the bones and serve as-is or over white rice, sprinkled with sliced green onions. Serves about 4 (depending on size of rack of ribs).