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Why This is the Ultimate Korean BBQ Rib Recipe
This recipe is inspired by the traditional Korean BBQ ribs (galbi), but made with pork ribs instead of sliced beef short ribs. I grew up on Korean food, and this sweet and savory flavor always brings me back to my childhood.
This version is made without gluten and refined sugars, and you’ll love the tender fall-off-the bone texture, paired with the natural sweetness from an Asian pear in the marinade. These ribs are truly so delicious and addictive!
Ingredients You’ll Need
- Pork spare ribs: Look for meaty ribs with good marbling. Baby back ribs will also work.
- Asian pear: Peeled and cored. Not only is it for flavor, Asian pears contain calpain, an enzyme that breaks down meat proteins so it’s not tough or chewy. You can also substitute with a regular pear or an apple!
- Tamari sauce: This is a gluten-free alternative to soy sauce. You can also use coconut aminos, which is soy-free as well.
- Rice vinegar: The acidity of this vinegar helps cut through the richness of the pork.
- Fish sauce: Adds a deep “umami” flavor (it won’t taste like fish, promise!) with a bit of saltiness.
- Garlic and ginger: Fresh is best for that authentic zing.
- Green onions and sesame seeds: For garnish
How to Make Tender Korean Pork Ribs
Step 1: Preheat oven, and grease a large baking sheet. Sprinkle both sides of the ribs with salt and pepper, then lay them in a single layer on the baking sheet. Bake for 2.5-3 hours until the ribs are juicy and tender.
Step 2: While the ribs are baking, prepare the sauce. Place the pear, tamari sauce, rice vinegar, fish sauce, garlic, ginger, and green onions in a food processor until thick and smooth. Set aside.
Step 3: Once the ribs are done, pour out the oil that’s been cooked off. Cut the ribs into sections using kitchen shears or a knife.
Step 4: Slather on half of the sauce on top of the ribs, then broil for 3 minutes. Remove from oven, flip the ribs, and repeat with the rest of the sauce. Broil for 2-3 minutes until the sauce is thick and caramelized.
Step 5: Sprinkle with chopped green onions and sesame seeds before serving.
Recipe Tips
- Remove the membrane: Use a paper towel to grip and peel off the thin silver skin (membrane) on the back of the ribs before cooking.
- Rest: Allow the ribs to rest for about 5 minutes after broiling. This keeps the juices inside the meat rather than on the cutting board.
- Serving suggestions: Serve these alongside steamed white rice (or cauliflower rice), kimchi, and a fresh cucumber salad.
Frequently Asked Questions
No, this recipe is mild and kid-friendly. If you want to make it spicy, add 1 tablespoon of gochugaru (Korean red chili flakes) or gochujang (Korean chili paste)
Yes! Cook the seasoned ribs in a slow cooker on LOW for 7–8 hours. Once finished, move them to a baking sheet, apply the sauce, and broil as directed in the recipe.
These ribs taste even better the next day! Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until heated through. You can also microwave these quickly!
More Korean Meals
Egg Free
Kimchi Braised Keto & Whole30 Pork Ribs (Dweji Galbi Kimchi Jjim) – Stove Top & Instant Pot Method!
If you make these Korean pork ribs, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Fall-Off-The-Bone Korean Pork Ribs (Gluten-Free & Refined Sugar-Free)
Ingredients
- 4 lbs pork spare ribs, membranes removed
- Salt and pepper, to taste
- 1/2 Asian pear, or a regular pear, roughly chopped
- 1/4 cup tamari sauce, or soy sauce, or coconut aminos for Whole30
- 1 tbsp rice vinegar
- 1 tsp fish sauce
- 2 garlic cloves
- 1 inch fresh ginger
- 2 green onions, cut into 2 inch pieces
- Chopped green onions and sesame seeds, for garnish
Instructions
- Preheat oven to 300 degrees F, and grease a large baking sheet. Sprinkle both sides of the ribs with salt and pepper, then lay them in a single layer on the baking sheet. Bake for 2.5-3 hours until the ribs are juicy and tender.4 lbs pork spare ribs, Salt and pepper
- While the ribs are baking, prepare the sauce. Place the pear, tamari sauce, rice vinegar, fish sauce, garlic, ginger, and green onions in a food processor until thick and smooth. Set aside.1/2 Asian pear, 1/4 cup tamari sauce, 1 tbsp rice vinegar, 1 tsp fish sauce, 2 garlic cloves, 1 inch fresh ginger, 2 green onions
- Once the ribs are done, pour out the oil that's been cooked off. Cut the ribs into sections using kitchen shears or a knife.
- Slather on half of the sauce on top of the ribs, then broil for 3 minutes. Remove from oven, flip the ribs, and repeat with the rest of the sauce. Broil for 2-3 minutes until the sauce is thick and caramelized.
- Sprinkle with chopped green onions and sesame seeds before serving.Chopped green onions and sesame seeds, for garnish
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and so easy to make. Flavors are present but not overpowering. Will definitely be adding this to rotation.
Thank you so much, Monica. So glad you enjoyed it!
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.
Just saw this. That’s wonderful and thank you so so much! So appreciate this review and I’m so happy you enjoyed it!
Would this recipe work with beef short ribs?
I think it will!
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!
I’m gonna have to try the slow cooker method. So glad you enjoyed it!
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
Hope it turns out well! 🙂
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!
Yes, that should work fine!
Hi – is the baking time the same if the ribs are already separated?
Yes, the baking time should be the same.
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.
You can find the breakdown here, and this is based on 8 servings: http://www.myfitnesspal.com/recipe/view/243547907149437
Do you have an updated link? This one is not working
Sorry about that. I added the nutrition info below the recipe. Hope that helps!