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