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Korean BBQ Pork Spare Ribs

YOU GUYS. You NEED to try this recipe!

I turned 30 a few days ago, and whenever it’s my birthday, I miss my family a lot. My parents live in Korea and my brother lives in NYC, so I try to treat myself with something that reminds me of my mom’s cooking to cure my homesickness. These Korean BBQ style ribs is the oven-cooked version of my Slow Cooker Asian Beef Back Ribs, and they did an amazing job of fulfilling my craving for some delicious Korean food.

Korean BBQ Pork Spare Ribs

Korean BBQ Pork Spare Ribs

Korean BBQ Pork Spare Ribs

I absolutely love Korean food (it’s what I grew up on!), but it’s hard to eat gluten free with typical Korean food you find at a restaurant. Both soy sauce and chili paste (gochujang) contain wheat and they are a large part of Korean cooking. Because of this, I’ve been trying to recreate many traditional dishes at home using gluten-free substitutes.  

So far, these Korean pork ribs are one of my favorite recreations, and I can honestly say they taste better than ones I’ve tried at restaurants. I love how the sauce coats and caramelizes on the ribs and they are seriously SO delicious. Hope you try this recipe and love it as much as I do!

Korean BBQ Pork Spare Ribs

Korean BBQ Pork Spare Ribs

Korean BBQ Pork Spare RibsKorean BBQ Pork Spare Ribs

5 from 2 votes
Servings: 8 servings

Paleo Korean Pork Ribs

By Jean Choi
Prep: 5 minutes
Cook: 3 hours 5 minutes
Total: 3 hours 10 minutes
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Ingredients 

  • 4 lbs pork spare ribs, I get mine from Pederson's Farms Fresh Pork Bundle
  • Salt and pepper, to taste (omit pepper for AIP)
  • 1/2 pear, roughly chopped
  • 1/4 cup coconut aminos or gluten free tamari sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp fish sauce
  • 1 tsp avocado oil
  • 2 garlic cloves
  • 1 inch fresh ginger
  • 2 stalks of green onion
  • Chopped green onions and sesame seeds, for garnish

Instructions 

  • Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  • Sprinkle both sides of the ribs with salt and pepper. Lay them in a single layer on the parchment paper.
  • Bake for 2.5-3 hours until the ribs are juicy and tender.
  • While the ribs are baking, prepare the sauce. Place the rest of the ingredients, except chopped green onions and sesame seeds, in a food processor until thick and smooth. Set aside.
  • Once the ribs are done, pour out the oil that's been cooked off and discard the parchment paper.
  • Separate the ribs into sections using kitchen shears or a knife. Lay them out on the baking sheet.
  • Slather on 1/2 of the sauce on top of the ribs.
  • Broil for 3 minutes.
  • Remove from oven, flip the ribs, and slather on the rest of the sauce on the other side of the ribs.
  • Broil for 2-3 minutes until the sauce is thick and caramelized.
  • Sprinkle with chopped green onions and sesame seeds before serving

Nutrition

Serving: 0.5lb, Calories: 505kcal, Carbohydrates: 13g, Protein: 34g, Fat: 85g, Saturated Fat: 18g, Cholesterol: 160mg, Sodium: 459mg, Potassium: 27mg, Sugar: 2g, Vitamin A: 150IU, Vitamin C: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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18 Comments

  1. Monica says:

    5 stars
    Delicious and so easy to make. Flavors are present but not overpowering. Will definitely be adding this to rotation.

    1. Jean Choi says:

      Thank you so much, Monica. So glad you enjoyed it!

  2. K says:

    5 stars
    Made these on a whim today. A quick internet search for Paleo ribs brought up your recipe. Given I already follow you on social media, your recipe was a no-brainer to choose from the volume of rib recipes online. They just came out of the oven, and they are absolutely falling off the bone tender and fantastic. I had practically everything on hand to make them. I subbed an apple for the pear, and used dried ginger as I had no fresh on hand. I shared some with my neighbor a few minutes ago…after the first bite, all I heard was “ummm they are so good”. This is my new go-to rib recipe. Thank you for this amazing and easy recipe.

    1. Jean Choi says:

      Just saw this. That’s wonderful and thank you so so much! So appreciate this review and I’m so happy you enjoyed it!

  3. Shalar says:

    Would this recipe work with beef short ribs?

    1. Jean Choi says:

      I think it will!

  4. Kayla says:

    INCREDIBLE RECIPE! Oh my gosh.
    We had to leave for the day so we ended up cooking these in the slow cooker low for 7 hours. And then we made the sauce and broiled. SO YUMMO!

    1. Jean Choi says:

      I’m gonna have to try the slow cooker method. So glad you enjoyed it!

  5. Amanda Mosiniak says:

    aaaaaaaaaaaaahh… drooool.lll…
    I’m throwing these in the crock pot.
    Will report back for rating . . . can’t imagine this won’t be the tastiest as-is recipe ! Thanks for being gf/dr/rsf/ and AIP ! You make it look so good

    1. Jean Choi says:

      Hope it turns out well! 🙂

  6. Julielyn says:

    Do you think this would work for 2.5 lbs of Baby Back Ribs? Obviously I’d probably cut the ingredients in half and adjust the cooking time, but that’s what I have on hand and it sounds sooo delicious!

    1. Jean Choi says:

      Yes, that should work fine!

  7. Bindi says:

    Hi – is the baking time the same if the ribs are already separated?

    1. Jean Choi says:

      Yes, the baking time should be the same.

  8. Chris says:

    Can you provide a breakdown of the carbs, fat, and protein and the recommended portion size?

    I’m doing the 20g (net) carbs per day program (Keto).

    Thanks in advance.

      1. Vanessa says:

        Do you have an updated link? This one is not working

        1. Jean Choi says:

          Sorry about that. I added the nutrition info below the recipe. Hope that helps!