Korean BBQ Pork Ribs with Rice Recipe

Overhead view of glazed Korean BBQ pork ribs served with steamed white rice on a ceramic plate. — Korean BBQ pork ribs with rice, finished with a sweet-savory glaze and a light char from the grill.

5.0 from 2 votes

These Korean BBQ pork ribs are built on a marinade that does real work. Grated Asian pear and onion soften the meat, while soy sauce, garlic, ginger, and sesame oil push a sweet-savory flavor into every bite.

The ribs go on the grill hot and fast. The sugar in the marinade caramelizes at the edges, and the meat comes off tender with a little char. Serve them with plain rice and let the marinade do the rest.

What You Need

The marinade starts with one Asian pear and one onion, blended until smooth. That puree carries the sweetness and helps tenderize the ribs before cooking.

Soy sauce, sugar, garlic, ginger, sesame oil, and black pepper build the savory side of the marinade. The recipe calls for 16 ribs, which is about two racks. Green onions are optional, so add them only if you want a fresh finish.

Equipment

Charcoal grill or gas grill: To cook the ribs over direct heat until they are done and lightly charred.
Blender: To puree the onion and Asian pear into a smooth marinade base.
Large bowl: To combine the puree with the soy sauce, sugar, garlic, ginger, sesame oil, and black pepper.
Measuring cups and spoons: To measure the soy sauce, sugar, sesame oil, and other seasonings accurately.
Chef’s knife and cutting board: To chop the onion and green onions.
Tongs: To turn the ribs on the grill without piercing the meat.
Basting brush: To brush extra marinade onto the ribs while they grill, if you want a glossier finish.
Instant-read meat thermometer: To check that the pork reaches a safe internal temperature.

How to Make Korean BBQ Pork Ribs with Rice

Step 1: Make the marinade

Put the chopped onion and Asian pear into a blender. Blend until smooth.

Pour the puree into a large bowl. Add the soy sauce, sugar, minced garlic, sesame oil, minced ginger, and black pepper. Stir until the sugar dissolves.

Step 2: Marinate the ribs

Place the ribs in the marinade and turn them so every piece is coated. Cover the bowl and refrigerate for at least 12 hours, or overnight.

If you marinate overnight, the ribs will cook faster because the marinade has had more time to work.

Step 3: Grill the ribs

Set up your grill for direct heat. If you use a charcoal grill, let the coals turn gray and hot before adding the ribs. A gas grill works too—preheat it to medium-high.

Grill the ribs for about 6 minutes on each side, or until they are done to your liking. Turn them once or twice so they cook evenly and pick up color without burning.

Step 4: Check doneness and rest

Pork ribs are safe when they reach an internal temperature of 145°F (63°C), measured with a meat thermometer away from the bone, and then rested for at least 3 minutes. For more tender ribs, you can cook them a little longer, but watch the edges so the sugar in the marinade does not scorch.

Take the ribs off the grill and rest them for a few minutes before serving.

Cooking Tips

Pat the ribs dry before grilling. A wet surface steams instead of sears. Blot the ribs with paper towels after you take them out of the marinade so they brown better on the grill.

Watch the sugar. The marinade contains a lot of sugar, which can burn over high heat. If the ribs start to darken too quickly, move them to a cooler part of the grill or lower the gas flame.

Use the marinade for basting only if you boil it first. Never brush raw marinade onto cooked food. If you want extra sauce at the table, pour the leftover marinade into a small saucepan and boil it for at least 3 minutes before serving.

How to Serve

Serve the ribs with steamed jasmine rice. The plain rice balances the sweet-salty glaze and catches any juices from the meat.

For a fuller plate, add sliced cucumber or a simple cucumber salad. If you want another grilled pork idea for a future meal, try this grilled pork skewers recipe. It uses a different marinade and comes together quickly.

You can also browse more Cambodian grilled and BBQ recipes if you enjoy cooking pork over live fire. And if you like the idea of pork with rice and chili sauce, this BBQ pork rice with chili sauce is a classic street-food-style meal.

Recipe Notes

The marinade uses an Asian pear, which is a round, crisp pear with a mild sweetness. It is sometimes sold as a “Nashi pear” or “apple pear.” It adds sweetness and helps tenderize the pork.

Soy sauce brands vary. If you need to avoid gluten, check the label carefully. Traditional soy sauce is often made with wheat, and the FDA does not allow wheat-based soy sauce to be labeled gluten-free. Choose a certified gluten-free tamari or soy sauce if that matters for your diet.

The total time above does not include the 12-hour marinating time. Plan ahead so the ribs have enough time in the refrigerator.

Final Thoughts

These ribs are a good fit for a weekend grill when you want something sweet, savory, and hands-off. The marinade does most of the work overnight, and the grill finishes the job in about 12 minutes. Serve them with hot rice and let the charred edges and tender meat speak for themselves