Daeji-galbi (Korean BBQ Pork Ribs)

Meaty pork ribs glazed with a dark, glossy marinade. The meat falls off the bone, infused with sweet and savory flavors, featuring those characteristic charred edges that crunch with every bite.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 898
• Protein: 51 g
• Carbs: 29 g
• Fat: 59 g

Ingredients

• 1 kg Pork spare ribs ( cut into 5cm pieces )
• 100 ml Korean soy sauce
• 50 g Brown sugar
• 1 piece Conference pear ( grated into a puree )
• 1 piece Onion ( grated )
• 4 piece Garlic ( finely minced )
• 2 tbsp rice wine
• 1 tbsp Sesame oil
• 1 tsp Ginger powder
• 1 pinch Black pepper ground
• 20 g Fresh ginger ( peeled and finely grated )
• 1 piece Nashi Pear ( peeled and grated )

Instructions

1. Meat preparation

   Score the meat of the pork ribs in a crosshatch pattern without touching the bone. This allows the marinade to penetrate the fibers and speeds up cooking.

2. Marinade base

   Finely grate the conference pear, nashi pear, onion, and fresh ginger. In a large dish, mix this pulp with the Korean soy sauce, brown sugar, minced garlic, rice wine, sesame oil, pepper, and ginger powder.

3. Marinating and resting

   Submerge the ribs in the marinade. Massage the meat to ensure the juices penetrate. Let it rest in the fridge for at least 2 hours, ideally overnight, to allow the pear enzymes to tenderize the meat.

4. Cooking and glazing

   Sear the meat on a very hot grill or a thick pan. When the sugar starts to caramelize and the sauce coats the meat, turn regularly to avoid burning. The meat should be glazed and shiny.

Chef's tips

• If cooking in a pan, deglaze with a splash of water at the end to recover the juices and finish the glaze.
• The pear is essential: its acidity breaks down the meat fibers to make it melt-in-your-mouth tender.

Storage

Keep for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water.