Paleo Korean Pork Ribs

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

Paleo Korean Pork Ribs

Prep Time: 5 minutes
Cook Time: 3 hours 5 minutes
Total Time: 3 hours 10 minutes
Servings: 8 servings
Calories: 505 kcal
Author: Jean Choi


  • 4 lbs pork spare ribs
  • 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


  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Sprinkle both sides of the ribs with salt and pepper. Lay them in a single layer on the parchment paper.
  3. Bake for 2.5-3 hours until the ribs are juicy and tender.
  4. 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.
  5. Once the ribs are done, pour out the oil that's been cooked off and discard the parchment paper.
  6. Separate the ribs into sections using kitchen shears or a knife. Lay them out on the baking sheet.
  7. Slather on 1/2 of the sauce on top of the ribs.
  8. Broil for 3 minutes.
  9. Remove from oven, flip the ribs, and slather on the rest of the sauce on the other side of the ribs.
  10. Broil for 2-3 minutes until the sauce is thick and caramelized.
  11. Sprinkle with chopped green onions and sesame seeds before serving
Nutrition Facts
Paleo Korean Pork Ribs
Amount Per Serving (0.5 lb)
Calories 505 Calories from Fat 765
% Daily Value*
Total Fat 85g 131%
Saturated Fat 18g 90%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 160mg 53%
Sodium 459mg 19%
Potassium 27mg 1%
Total Carbohydrates 13g 4%
Dietary Fiber 0g 0%
Sugars 2g
Protein 34g 68%
Vitamin A 3%
Vitamin C 3%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

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Paleo Korean Pork Ribs (Gluten Free, Whole30, Keto)

6 thoughts on “Paleo Korean Pork Ribs

  1. Chris

    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.


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