Korean Smoked Pork Ribs [Gochujang Barbecue Pork Ribs]


The Best Korean Grilled Smoked Pork Ribs. Slowly smoked over applewood and smothered in apple juice and gochujang are these delicious beauties.

Korean smoked pork ribs

Want the best pork ribs recipe? Enjoy these Korean BBQ Ribs Infused with Gochujang. they’re sweet they’re spicy they’re the perfect BBQ ribs.

If my Korean Wings Recipe has whetted your appetite , then it’s time you move on to these gorgeous Korean Smoked Ribs.

Like my smoked short ribs recipe, this Asian twist on the American favorite infuses the pork with traditional Korean sauces and spices to take the flavors to a whole new level.

If you’re a fan of ingredients like gochujang, hoisin, and soy sauce, then mixing them up with slow-smoked pork ribs is a breeze.

The ingredients are mixed with honey and ketchup and sprinkled with sesame seeds and spring onion leaves for a beautiful and iconic finish.

they’re sweet they’re spicy they’re the perfect BBQ ribs.

Let’s take a look at what you need to know to cook the best Korean pork ribs.

What is Daeji Galbi?

Daeji galbi, sometimes transcribed as daeji kalbi, is simply the Korean name for pork ribs. This cut of meat is a staple of any Korean BBQ table.

The preparation of Daeji Galbi differs from American-style pork ribs. The ribs are prepared in a traditional marinade that includes ginger, onion, garlic, gochujang, and other spices that fill ribs with flavor. In restaurants, Daeji Galbi is often served with cold noodles and various side dishes and sauces. Sometimes traditional barbecue spots serve daeji galbi with pork necks for a true meat feast.

Spare ribs

Pork ribs come from the animal’s lower rib cage, through the abdomen and breastbone. THEY should not be confused with the baby’s back ribs, which come out of the upper chest. Butchers typically remove pork ribs from the carcass after they’ve removed the greasy, scratchy meat that WILL be cured into bacon.

Pork ribs differ from back ribs not only in location but also in taste and quality. Pork ribs are usually thicker and have more meat. They have a juicier, earthier flavor and texture.


One of the key ingredients in daeji galbi marinade(and in almost all Korean barbecue recipes ) is gochujang, a fermented red chili paste that is a very popular condiment in Korean cuisine. The main ingredients are gochugaru(chilli powder), fermented soybean powder, glutinous rice, barley malt powder and salt.

You can recognize gochujang by its deep red color seen, which deepens as the spice ferments. While it’s a bit spicy, as you’d expect from a chilli-based condiment, it’s not overwhelmingly brown. In fact, thanks to the sticky rice, gochujang is slightly sweet.

If you don’t know where to look, try your well-known Asian supermarket or the foreign food section. Otherwise, You Can Get Some Here On Amazon.

Meat preparation

For best flavor, slice the ribs before placing them in the smoker.

Turn the ribs over so the bottom(the part where all the bones are showing) is facing up. Find the brisket or strip of meat running across the top of the grate. Slide a sharp knife under the meat and slice it to flatten the ribs.

Then SHE can remove the membrane, a thin strip of skin along the ribs. Some cooks leave the membrane on, but many people don’t like the transparent texture after cooking. Slide the blade under the membrane to lift a corner, then grasp it with your hands and remove(you can use a paper towel for a better grip). 

Finally, cut off the tops of the ribs, the pieces of gristle at the end of the cut.

Smoked wood

Pork is a versatile meat that pairs well with many types of wood. You can use richly smoked woods like hickory or oak, or soft fruitwoods like apple, cherry or even peach.

Korean Smoked Grilled Pork Ribs

Enjoy these Korean BBQ Ribs Infused with Gochujang. They’re sweet , they’re spicy, they’re the perfect BBQ ribs
Appetizer course , dinner, main course
Korean cuisine
Preparation time 30 minutes
Cooking time 6 hours
Total time 6 hours 30 minutes


  • Sharp
  • Apple Wood Shavings
  • Lake


  • 2 pork ribs_
  • ½ cup apple juice

For the rock

  • Kosher salt
  • Black pepper

For the glaze

  • ½ cup gochuyang
  • ¼ cup hoisin sauce
  • ¼ cup tomato sauce
  • ¼ cup honey
  • ¼ cup soy sauce
  • ¼ cup Korean rice wine

For the set

  • Sesame seeds
  • 4 spring onions, sliced ​​diagonally
  • fresh ginger finely sealed
  • 3 garlic cloves finely grated


  • Preheat your smoker to 225°F. Place apple wood chips in smoker box.
  • Trim the ribs by snipping off the ends and removing the membrane from each. Trim off any other excess fat.
  • Mix together the ingredients for the rub. Apply generously to the ribs, rub on both sides and incorporate into any sauce.
  • Transfer the ribs to smoking racks. Close the lid and cook for 2 hours.
  • Combine the frosting ingredients in one big pain. Cover the ache with plastic wrap and place in the fridge until the ribs are done.
  • Remove ribs from smoker. Transfer to foil and turn upside down. Pour ¼ cup apple juice over each rib.
  • Wrap the foil tightly around the ribs and return them to the smoker. Cook for 3 more hours
  • Remove ribs from foil. Increase smoking temperature to 300°F.
  • Brush the ribs with the glaze using a pastry brush. Return the ribs to the smoker and cook for another hour.
  • if you taste the meat, it falls off the bone. When done, remove the ribs from the smoker and serve.
  • When you see the meat starting to fall off the bone, it’s time to remove and serve.

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