24, Jan 2010
Kalbi with Pork Country Ribs

I wanted to try making kalbi, but with something a little less fatty than short ribs. I started with this recipe and decided to try it with boneless pork country ribs. Other than that, I left the recipe alone. They came out pretty good. The country ribs are a lot thicker than short ribs, and I felt like marinade didn’t really penetrate, so I’d cut the pieces thinner next time. The ribs were good served over rice with green onions and sesame seeds, but they were really good in pho broth with rice, onions, and hoisin sauce.


3 lb boneless pork country ribs
1/2 c soy sauce
1 Korean pear or Asian pear, grated with juices
2 tbsp finely chopped garlic
1/2 small white onion, grated or sliced
1 tbsp grated fresh ginger
2 tbsp light brown sugar
1 tbsp honey
2 tbsp sesame seeds, toasted
2 tbsp toasted sesame oil
1 tbsp korean red pepper flakes or ground red pepper
1/4 tsp ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)


Combine all the ingredients other than the pork in a bowl or large plastic container. Add the pork, making sure it’s well submerged. Marinate overnight.

Heat grill to hot and grill with lid closed, about 4-5 minutes per side (country ribs are usually squarish in cross-section, so this is for 4 sides). Serve over rice with sliced green onion, toasted sesame seeds, and red pepper flakes. Or serve in ramen or other soup.

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