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.
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!
- 4 lbs pork spare ribs
- Salt and pepper, to taste (omit pepper for AIP)
- ½ pear, roughly chopped
- ¼ 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
- 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 ½ 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