Golden-Recipe Marinated Pork Ribs (Dwaeji-galbi)
Sweet-savory marinated pork ribs! Marinate them in a golden-ratio sauce blended with pear, apple, and maesil (green plum) syrup, then grill for glossy, tender ribs.
Ingredients
Ingredients
- Pork ribs1kg
Sauce
- Soy sauce5 tbsp
- Sugar2 tbsp
- Corn syrup1 tbsp
- Minced garlic1 tbsp
- Sesame oil1 tbsp
- Pear1/4
- Apple1/4
- Maesil (green plum) syrup1 tbsp
- Green onion1 stalk
- Water2 cups
- Sesame salt1 tbsp
Directions
- 1
If the ribs are frozen, soak them in cold water to draw out the blood. For fresh ribs, just blot off the blood with paper towels.
- 2
Put all the marinade ingredients (5 tbsp soy sauce, 2 tbsp sugar, 1 tbsp corn syrup, 1 tbsp grated garlic, 1 tbsp sesame oil, 1/4 pear, 1/4 apple, 1 tbsp maesil syrup, 1 stalk green onion, 2 cups water, 1 tbsp ground sesame) into a blender and blend until smooth.
- 3
If the pork ribs aren't scored, make shallow cuts all over them.
- 4
Pour over the marinade and let it marinate for at least 3 hours.
- 5
If you marinate a day ahead, add a little more water so it doesn't turn too salty (this recipe is based on a half-day marinade). As a side, grill king oyster mushrooms brushed with a little salt and sesame oil.
- 6
When grilling, don't start on high heat; grill over low heat first, then turn it up to high once it's mostly cooked to sear it. Grill evenly with no gaps so it doesn't burn.
- 7
That way it turns glossy and tastes better. Blending the marinade keeps it clean and less likely to burn.
- 8
For an even cleaner result, squeeze out only the juice from the grated fruit. For a deeper restaurant-style color some add cola or caramel sauce, but keeping it healthy is the better choice.
Tips
When marinating a day ahead, increase the water so it doesn't get too salty. A ratio of about 1 part soy sauce to 3 parts water is well seasoned for a roughly 3-hour marinade.