INGREDIENTS:
marinade:
- 1 small onion, grated
- 1/2 medium Asian pear, peeled and grated
- 4 garlic cloves
- 1”x 1/2″ piece of peeled ginger
- 1/2 cup gochujang (Korean hot pepper paste)
- 1/4 cup light brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon sesame oil
- 1 full rack pork spare ribs, trimmed and cut into individual ribs
- 2-3 tablespoons extra virgin olive oil
- thinly sliced green onion
INSTRUCTIONS:
- Combined all marinade ingredients into a mixing bowl and whisk together.
- Pour marinade over ribs and toss together until ribs are completely coated.
- Cover and marinate ribs in the refrigerator for at least 4 hours and up to 24 hours.
- Preheat grill to medium-low heat. Brush grill grates generously with oil and place ribs onto the grill, 1-2 inches apart.
- Grill ribs for 20 to 25 minutes, flip and continue to grill for an additional 20 to 25 minutes or until ribs have cooked through and the meat is tender (although they will still have a little bite to them).
- Turn the heat up to high and grill on each side for about 1 minute or until the ribs have started to char around the edges.
- Remove from grill, sprinkle with green onions and serve.
Source: Spoon Pork Bacon
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