Mouthwatering Korean BBQ Ribs


£0.95 per meaty rib.

Tip for the ribs: Spend a little more and get meaty ones.

  • 2-3 Pork
  • 120 ml Dark
    Soy Sauce
  • 2 tbsp [sauce]
  • 2 zest and juice
  • 2 tbsp [paste]
  • 2 large
  • 2 tbsp
    Sesame Oil
  • 2 tbsp
    Red Chilli Powder
  • Topping - Pinch of
    Sesame Seeds
  • Topping
    Spring Onion
  • Calories: 356 kcal
  • Fat: 5 g
  • Carbs: 25 g
  • Protein: 24 g
  • Sugar: 9 g
  • Salt: 1.5 g

Your BBQ Starts Here...

  • 1
    BBQ It

    1. In a blender add all the marinade ingredients and purée until smooth. If you don't have a blender you can simple combine all the ingredients together in a mixing bowl. Then in a ZipLoc bag or bowl, add ribs and marinate covered for 30 minutes BUT overnight preferable for maximum flavor!

    2. Heat up the BBQ and drain excess marinade off the ribs but keep it for later. Cook for 7-10 minutes per side. The edges will caramelise and get super crispy. The other option is to cook them on a low heat for 40-50 minutes. Both taste great!

    3. When you are 5 minutes from eating, coat the ribs in the excess marinade with a brush for extra flavour. Serve with a topping of spring onions, sesame seeds and steamed white rice.




Korean BBQ Ribs

For my mouth watering Korean BBQ Ribs the secret flavor I like to add is apple sauce. APPLE SAUCE?! Yes, this adds a sweet and sour flavour,  thickens the marinade and helps with caramelising the ribs while on the BBQ. Many Korean recipes use grated Korean Pear but using Apple sauces is easier to get hold of and tastier in my view.

What I would highly recommend doing is finding a local butcher and getting PROPER ribs! Ribs that have a good amount of meat on them and not like the cheap nasty bones you can buy cheaply in some supermarkets.

TIME SAVER – If you are feeling super lazy, just buy a good quality Korean marinade but do try your own first…It is amazing!

Top 3 Korean Food Facts

  • It’s hot! Korean food is hot and spicy — one of the important ingredients being gochujang (fermented red chilli paste). You can get it in large supermarkets in the world section (ask first).
  • Korean food is harmonious. Ying and yang are reflected in their food by balancing the colours, textures and flavours. Traditional you will be offered 5 different coloured garnishes to represent the 5 earth’s elements.
  • All traditional dishes will always contain 1 of the 3 fermented ingredients.  Gochujang (red chilli paste is a savoury, sweet, and spicy ), doenjang (made entirely of soybean and brine) and ganjang (Soy sauce).
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About Biffen

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I’m Biff and I left my London office job in 2019 to set up my own street food van by the surfing beach, Croyde. Come on down to try my latest surf-inspired street food creations! Don’t worry if you cannot make it, all my recipes are on my website.


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