Tender Pork Ribs Grill (Salt Grilled & BBQ Sauce)
Create a Juicy Home Party Salt-Grilled Pork Ribs with Homemade BBQ Sauce
Meat is always best when it’s sizzling right before your eyes! Today, we’ve prepared a version where you can grill pre-cooked, marinated, and aged pork ribs right at your dining table. Enjoy the exquisite combination of tender ribs, grilled to a beautiful golden-brown, and a savory homemade BBQ sauce. It’s perfect for home parties and special occasions.
Main Ingredients- Pork ribs 2kg
- Corn (appropriate amount, as desired)
- Onion (appropriate amount, as desired)
- Mushrooms (appropriate amount, as desired)
Pre-boiling Ingredients for Pork Ribs- Bay leaves 3 sheets
- Whole peppercorns 8
- Apple 1/2 (seeds and core removed)
- Soju 1/2 cup (or cooking sake)
Pork Ribs Marinating Ingredients (Tablespoon measurement)- Herb salt 1 tablespoon
- Cooking oil 2 tablespoons
- Mirin (or cooking sake) 2 tablespoons
Homemade BBQ Sauce Ingredients- Soy sauce 2~3 tablespoons
- Sugar 1 tablespoon
- Oligosaccharide 2 tablespoons
- Gochujang (Korean chili paste) 0.7 tablespoon (approx. 2/3 tablespoon)
- Mirin (or cooking sake) 2 tablespoons
- Minced garlic 0.5 tablespoon (approx. 1/2 tablespoon)
- Ketchup 2 tablespoons
- Water 4 tablespoons
- Pepper, a pinch (to taste)
- Bay leaves 3 sheets
- Whole peppercorns 8
- Apple 1/2 (seeds and core removed)
- Soju 1/2 cup (or cooking sake)
Pork Ribs Marinating Ingredients (Tablespoon measurement)- Herb salt 1 tablespoon
- Cooking oil 2 tablespoons
- Mirin (or cooking sake) 2 tablespoons
Homemade BBQ Sauce Ingredients- Soy sauce 2~3 tablespoons
- Sugar 1 tablespoon
- Oligosaccharide 2 tablespoons
- Gochujang (Korean chili paste) 0.7 tablespoon (approx. 2/3 tablespoon)
- Mirin (or cooking sake) 2 tablespoons
- Minced garlic 0.5 tablespoon (approx. 1/2 tablespoon)
- Ketchup 2 tablespoons
- Water 4 tablespoons
- Pepper, a pinch (to taste)
- Soy sauce 2~3 tablespoons
- Sugar 1 tablespoon
- Oligosaccharide 2 tablespoons
- Gochujang (Korean chili paste) 0.7 tablespoon (approx. 2/3 tablespoon)
- Mirin (or cooking sake) 2 tablespoons
- Minced garlic 0.5 tablespoon (approx. 1/2 tablespoon)
- Ketchup 2 tablespoons
- Water 4 tablespoons
- Pepper, a pinch (to taste)
Cooking Instructions
Step 1
Carefully remove the tough membrane from the pork ribs with a knife, then separate the ribs into individual portions. Soak the separated ribs in cold water for about two hours to remove excess blood. This step is crucial for a clean taste without any gamey odor.
Step 2
Grilling raw ribs can result in the outside burning before the inside is cooked. To prevent this, we’ll first pre-boil them. For the pre-boiling liquid, prepare bay leaves and whole peppercorns to remove any gamey smell, soju (or cooking sake) to tenderize the meat, and half an apple (with seeds and core removed) to add a subtle fruity note.
Step 3
In a large pot, add enough water to fully submerge the ribs and bring it to a rolling boil over high heat. Once boiling, add the bay leaves, apple, and whole peppercorns. Then, place the blood-drained ribs into the pot. Finally, pour in half a cup of soju (or cooking sake) to help tenderize the meat and eliminate odors.
Step 4
As the water returns to a boil after adding the ribs, skim off any foam that rises to the surface. Reduce the heat to medium and let the ribs simmer for 20 minutes. This ensures the ribs are cooked through and remain juicy.
Step 5
Once boiled, remove the ribs from the pot and rinse them thoroughly under cold running water. Pay special attention to the cut ends of the bones, washing away any remaining blood clots or impurities to prevent any unpleasant smell. Drain them well after washing.
Step 6
Place the pre-boiled and rinsed ribs in an airtight container or a bowl. Sprinkle with the marinating ingredients: 1 tablespoon of herb salt, 2 tablespoons of cooking oil, and 2 tablespoons of mirin. Gently mix and massage the ribs to ensure they are evenly coated. Let them marinate in the refrigerator for at least half a day to a full day. This allows the flavors to penetrate deeply.
Step 7
Now, let’s make the BBQ sauce. In a saucepan, combine all the sauce ingredients listed in the recipe: soy sauce, sugar, oligosaccharide, gochujang, mirin, minced garlic, ketchup, water, and pepper. Place over medium heat and stir continuously for about 3 minutes until the sauce thickens to a desirable consistency.
Step 8
The sauce might seem a bit thin when first cooked, but it will thicken to a perfect dipping consistency as it cools. This homemade BBQ sauce can be used for dipping the ribs or brushed on while grilling for an extra layer of flavor.
Step 9
It’s time for the fun part! Set up a portable stove and a grill pan on your dining table, and lightly oil the pan. Place the marinated ribs on the hot pan and grill over medium-low heat. Since the ribs are already mostly cooked from boiling, the goal is to get them nicely browned on the outside while ensuring they are heated through to the center. The pre-boiling process renders much of the fat, so you don’t need a special grill pan; a regular frying pan works perfectly!
Step 10
Once the ribs are nicely browned and looking appetizing, add your prepared vegetables like corn, onions, and mushrooms to the pan to grill alongside. The vegetables will absorb some of the rib flavors and complement the dish wonderfully.
Step 11
Continue grilling at the table for about 5 to 10 more minutes until everything is heated through and perfectly cooked. This interactive dining experience allows everyone to enjoy the process and the delicious results together.
Step 12
Forget store-bought sauces! This homemade BBQ sauce, based on ketchup, soy sauce, and gochujang, is incredibly flavorful and satisfying. Its thick consistency clings perfectly to the ribs, making even a small dip an explosion of deliciousness in your mouth.
Step 13
These grilled pork ribs are a fantastic dish for any occasion, whether it’s a year-end party, New Year’s celebration, birthday, or anniversary. Try making them to create a memorable meal with your loved ones. It’s sure to be a hit!
