Korean Grilled Pork Ribs (Dwaeji Galbi)
Tender, caramelized pork ribs glazed in a sweet and savory Korean marinade of soy, pear, and sesame. Grill or pan-sear in 25 minutes for restaurant-quality results at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 48g
Ingredients
- 1.5 lb pork short ribs (galbi-cut, about 1 inch thick)
- ¼ cup soy sauce
- ½ medium Asian pear or apple, grated
- 2 tablespoon sesame oil
- 3 clove garlic, minced
- 1 tablespoon brown sugar
Instructions
- 1
Pat the pork ribs dry with paper towels by pressing them firmly against each rib, removing excess moisture so they brown better.
- 2
In a medium bowl, whisk together the soy sauce, sesame oil, and brown sugar until the sugar dissolves and the mixture looks uniform, about 30 seconds.
- 3
Stir the grated pear and minced garlic into the sauce until evenly combined.
- 4
Place the ribs in a large zip-top bag or shallow dish, pour the marinade over them, and turn each rib to coat all sides.
- 5
Let the ribs marinate at room temperature for 10 minutes; if you have more time, refrigerate up to 4 hours for deeper flavor.
- 6
Heat a large skillet or grill to medium-high heat until it shimmers and is hot enough that a drop of water sizzles immediately, about 2 minutes.
- 7
Place the ribs on the hot surface in a single layer without crowding; if your pan is small, cook in two batches.
- 8
Cook the ribs undisturbed for 4 minutes until the surface develops a deep golden-brown crust that looks caramelized.
- 9
Flip each rib and cook the other side for 3 to 4 minutes until it also turns golden-brown and the meat feels firm when pressed.
- 10
Pour any remaining marinade from the bowl over the ribs and cook for 1 minute more, tilting the pan so the glaze coats all sides.
- 11
Transfer the ribs to a cutting board or serving platter and let them rest for 3 minutes so the juices redistribute.
- 12
Serve immediately, drizzling any pan juices over the top.
Tools you’ll need
- paper towels
- medium bowl
- whisk
- large zip-top bag or shallow baking dish
- 12-inch skillet or outdoor grill
- tongs
- cutting board
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