Spicy Pork Ribs


Excerpted from Eating Korean: From Eating Korean, From Barbecue to Kimchi, Recipes from My Home by Cecilia Hae-Jin Lee (Wiley, 2005). © 2005 by Cecilia Hae-Jin Lee.

Makes 10 to 12 servings, depending on what other banchan are being served

  • 5 pounds pork back ribs
  • 1 (1-inch) piece ginger root, minced
  • 1 garlic clove, finely chopped
  • 1 cup chili paste
  • 1/2 cup Korean malt syrup (mool yut)
  • 1/2 cup sugar
  • 2 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 teaspoon black pepper

1. If ribs are not separated, separate by cutting meat between the bones. Place in a large bowl.

2. Combine ginger, garlic, chili paste, malt syrup, sugar, soy sauce, sesame oil, and black pepper in large bowl. Rub marinade generously over meat. Cover and refrigerate 3 hours or preferably overnight.

3. Grill ribs over medium-high heat until done, about 5 to 6 minutes per side.


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