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Korean BBQ Ribs

Korean BBQ Ribs

( Kellie HemmerlyDinnerAmerican, Korean )

Summer's just around the corner and what better way to celebrate than by firing up the grill? And there's nothing better than a rack of Korean BBQ ribs grilled to a sticky, charred perfection. Playing around with flavors and stepping away from the traditional barbecue sauce, these slightly spicy Korean BBQ Ribs will add a bit of Asian flair to your summer barbecue.

Korean BBQ Ribs

Prep Time: PT8HCook Time: PT20MTotal Time: PT8H20MLowLactoseDiet


1/3 cup Mirin (sweet rice wine) 3 Tbsp. soy sauce 1 Tbsp. sesame oil 3 garlic cloves, minced 2 Tbsp. minced fresh ginger 1 1/2 Tbsp. Asian chili garlic paste 1 Tbsp. honey 1/2 tsp. ground black pepper 4-5 pound rack pork spare ribs 3 scallions, chopped 3 Tbsp. sesame seeds


In a small bowl, whisk together the Mirin, soy sauce, sesame oil, garlic, ginger, chili garlic paste, honey and pepper. Set aside. Cut ribs into three equal pieces and place in a resealable bag. Pour marinade into the bag and marinade in the refrigerator for 8-24 hours. Remove ribs from the bag, and reserve the marinade for later. Grill ribs for 4-5 minutes over high heat, then flip and grill for an additional 3 minutes. Turn heat to low and close lid, letting ribs cook for 10-15 minutes. While ribs are grilling, pour the reserved marinade into a medium saucepan and bring to a boil until it's reduced by half, approximately 4-5 minutes then remove from heat. Brush ribs with the reduced marinade on each side and grill for an additional 2-3 minutes. Cut ribs apart and arrange on a platter. Sprinkle with scallions and sesame seeds before serving.

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