Spicy Korean BBQ Ribs (Dwaeji Galbi)

Spicy Korean BBQ Ribs (Dwaeji Galbi)

Fall-off-the-bone tender ribs with a sweet, spicy Korean glaze

KEY INFO

• Prep Time: 30 minutes
• Marinate Time: 8-24 hours
• Cook Time: 2-3 hours
• Total Time: Up to 27 hours
• Servings: 4
• Difficulty: Moderate
• Dietary: Contains soy, sesame

EQUIPMENT NEEDED

• Large baking sheet
• Heavy-duty aluminum foil
• Large mixing bowl
• Tongs
• Small saucepan
• Alternative: Slow cooker or outdoor grill

INGREDIENTS

For the Ribs:

• 2 slabs baby back ribs (5-7 lbs total)
• Membrane removed

For the Marinade:

• 2/3 cup gochujang (Korean red pepper paste)
• 1/2 cup soy sauce
• 1/4 cup rice wine (or mirin)
• 2 tbsp sesame oil
• 4 tbsp honey
• 2 tbsp brown sugar
• 3 tbsp minced garlic
• 2 tbsp grated ginger
• 1/2 medium onion, grated
• 1/2 sweet apple, grated
• 1-3 tsp gochugaru (Korean red pepper flakes, adjust to taste)

METHOD

1. Remove membrane from ribs’ underside by sliding a knife under it and pulling with paper towel.



2. Mix marinade ingredients in a large bowl until well combined.
3. Cut ribs into 4-rib sections for easier handling.
4. Coat ribs thoroughly with marinade, place in a sealed container or zip-lock bags.
5. Marinate 8-24 hours in refrigerator (longer = more flavor).



6. Preheat oven to 325°F (165°C).
7. Place ribs on foil-lined baking sheet, cover tightly with foil.
8. Bake 2 hours or until meat easily pulls from bone.



9. Remove foil, brush with remaining marinade.
10. Broil 3-5 minutes until caramelized and slightly charred.

CRUCIAL TIPS

• NEVER skip membrane removal
• Let ribs reach room temperature before cooking
• Save marinade and reduce in saucepan for extra glaze
• Rest ribs 10 minutes before cutting

STORAGE & VARIATIONS

Storage:

• Refrigerate up to 3 days
• Freeze up to 3 months

Common Mistakes:

• Rushing the cooking time
• Not marinating long enough
• Cooking at too high temperature

Variations:

• Use slow cooker (6-8 hours on LOW)
• Add pear instead of apple for extra tenderizing
• Make mild version by reducing gochugaru

Serve with steamed rice and traditional Korean sides like kimchi for the full experience.