BBQ is one of my absolute favorite foods. Hickory smoked pork slathered in sweet and tangy barbecue sauce elicits some kind of intense feelings in me, but every once in a while even I need to change things up. These korean style country spare ribs will do just that, left to soak in a tasty marinade all day and then quick grilled right before dinner. They’re rubbed in brown sugar, so they definitely shouldn’t make an appearance every night, but they really hit the spot on a treat yo’ self kind of day! This week, leave your bbq sauce on the shelf and try out these ribs instead.
Korean Country Spare Ribs
Adapted from smells like home
- 4-5 lbs country style pork ribs
- 1/2 cup brown sugar
- 1/2 cup reduced sodium soy sauce
- 1/4 cup water
- 2 tbsp rice wine
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp toasted sesame oil
- pinch ground black pepper
- small bunch chives, chopped (optional, for serving)
Lay your ribs in one or two large deep baking dishes. Rub your ribs with the brown sugar (I only used as much as needed to lightly coat the ribs, definitely not the entire 1/2 cup). Set ribs aside while you make the marinade.
In a medium bowl whisk together soy sauce, water, rice wine, onion, garlic, sesame oil, and pepper. Pour your marinade evenly over your ribs. Cover and refrigerate for 6-12 hours.
Remove the ribs and allow to sit at room temp for 15 minutes before grilling. In the meantime, preheat a gas grill on high for 10 minutes and then reduce heat to medium. Grill the ribs 3-5 minutes on each side, until you get a nice sear and hash marks on each side (large ribs may need more time). Transfer the ribs to a serving dish, cover, and let rest 5 minutes before serving. Garnish with chopped chives.