Korean BBQ Spare Ribs

No ratings yet

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.

Prep Time10

Cook Time1 30

Course: Ribs

Cuisine: Korean

Keyword: bbq spare ribs, spare ribs on Big Green Egg

Servings:

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