Korean BBQ Spare Ribs
Korean BBQ Spare Ribs are packed with smoky flavor and coated in a rich, savory-sweet glaze. They’re tender, sticky, and guaranteed to be a hit at your next backyard cookout.
With just a few pantry staples and a quick homemade Korean bbq sauce, these bbq ribs are easier than you might think. We love serving ribs with coleslaw for bbq and grilled potato wedges.
Why You’ll Love This Recipe
- Sticky, sweet, and spicy glaze with delicious Korean-inspired flavor.
- Foolproof grilling method for perfectly tender ribs.
- A crowd-pleasing recipe that beats takeout every time.
Ingredients for Korean BBQ Spare Ribs
For the Ribs
- Pork spare ribs
- Olive oil
- Out Grilling SPG Seasoning or Sweet and Smoky Pork Rub
For the Korean BBQ Sauce
- Soy sauce
- Gochujang sauce (found at Walmart) or Sriracha
- Brown sugar
- Rice vinegar
- Sesame oil
- Fresh ginger
- Minced garlic
- Cornstarch (for thickening the sauce)
Step-by-Step Instructions for Korean BBQ Ribs
- Prepare the ribs
- Pat ribs dry and coat all sides with olive oil.
- Season generously with Out Grilling SPG or Smoky Pork Rub.
- Grill the ribs
- Heat your grill to medium heat, around 300°.
- Place ribs directly on the grill grates – meaty side up and cook until the internal temperature reaches 165°.
- Make the sauce
- In a small saucepan, combine soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
- Bring to a boil, whisking occasionally.
- Reduce heat and simmer for 5 minutes.
- Sauce the ribs
- Lay out a large piece of heavy-duty foil.
- Place the ribs on the aluminum foil and pour the sauce over them, making sure both sides are well coated.
- Place ribs meaty side down and fold the foil into a tight packet.
- Finish cooking
- Return the foil packet to the grill.
- Continue cooking until the ribs are tender and the internal temperature reaches 205° using a digital meat thermometer.
- Serve
- Carefully unwrap the ribs, slice, and serve hot.
Bring bold, unforgettable flavor to your next cookout with these Korean BBQ Spare Ribs. Your family and friends will be going back for seconds!
If you give this Korean BBQ Ribs recipe a try, be sure to leave a comment and star rating—I’d love to hear how they turn out.
Korean BBQ Spare Ribs
Grilled Korean BBQ Spare Ribs are tender, smoky, and coated in a sweet and spicy gochujang sauce. A simple grilling recipe that’s perfect for any backyard cookout.
Servings: 6
Calories: 759kcal
Ingredients
- 1 rack Pork Spare Ribs
- 2 tablespoons olive oil
- 2 tablespoons Out Grilling SPG Seasoning or smoky pork rub
Korean BBQ Sauce
- ½ cup soy sauce
- 2 tablespoons Gochujang sauce or sririacha
- ½ cup brown sugar
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon ginger finely grated
- 1 ½ tablespoons minced garlic
- 1 tablespoon corn starch
Instructions
- Pat ribs dry and coat all sides with olive oil.
- Season generously with Out Grilling SPG or Pork Rub.
- Heat your grill to medium heat, around 300°.
- In a small saucepan, combine soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, ginger, garlic and corn starch.
- Whisk together, cooking over medium-high heat until the mixture comes to a boil.
- Reduce heat and simmer for 5 minutes.
- Place ribs directly on the grill grates and cook until the internal temperature reaches about 165°.
- Lay out a large piece of heavy-duty foil.
- Place the ribs on the foil and pour the sauce over them, making sure both sides are well coated.
- Place ribs meaty side down and fold the foil into a tight packet.
- Return the foil packet to the grill.
- Continue cooking until the ribs are tender and the internal temperature reaches 205°.
- Remove from foil and rest about 5 -10 minutes before slicing between the bones.
Notes
- Make Ahead: Sauce can be prepared up to 1 week in advance and stored in an airtight container in the refrigerator.
- Storage: Leftover ribs can be wrapped tightly in foil and refrigerated for up to 3 days. Reheat in a foil packet in the oven until warmed through.
- Heat Level: Use gochujang for a smoky, savory heat or swap with Sriracha for a brighter, spicier kick.
Nutrition
Calories: 759kcal | Carbohydrates: 23g | Protein: 36g | Fat: 58g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 0.5g | Cholesterol: 173mg | Sodium: 3588mg | Potassium: 623mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg
