Grilled Pork Short Ribs Recipe: Korean-Style Glaze with Bold Sweet Heat

My first encounter with Korean-style grilled pork short ribs came at a coastal BBQ competition where the sweet-spicy aroma stopped me mid-stride. Getting that balance of sweet heat right requires patience and precision.

I’ve refined this method over years, combining classic French technique with bold Korean flavors. The glaze caramelizes beautifully over direct heat, creating a sticky, restaurant-quality finish.

What emerges from the grill are ribs with fall-off-the-bone tenderness and a glossy, spicy-sweet exterior. Each bite delivers layers of smoky, savory depth.

This recipe transforms simple ingredients into a dish that feels special enough for company but approachable for weeknight grilling.

Ingredients for Grilled Pork Short Ribs

A few quality ingredients create that signature sweet-spicy Korean glaze for these ribs.

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The pork short ribs are the foundation. Bone-in, well-marbled cuts ensure tenderness and flavor. Look for ribs about 1-inch thick at Whole Foods or your local butcher for the best quality. Korean markets often carry pre-cut flanken-style ribs, which are ideal. The gochujang is non-negotiable—find it in the Asian aisle at H-Mart or any well-stocked Asian grocery store. Avoid substitutions on this one.

No gochujang? Sriracha plus a bit of miso paste can work in a pinch, but the flavor won’t be the same. Brown sugar can be swapped for honey or maple syrup, though the texture will differ. If you’re out of rice vinegar, apple cider vinegar at half the amount works. The sesame oil must be toasted—regular sesame oil lacks the depth. Fresh ginger is best, but ground ginger at one-quarter the amount is acceptable.

Marinate the ribs for at least 4 hours (overnight is ideal) for maximum flavor penetration. The glaze keeps in the fridge for up to 5 days, so make extra. Grilled leftovers reheat well—just warm through on the grill or in a pan to revive the caramelized exterior.

Step-by-Step Instructions for Korean-Style Grilled Pork Short Ribs

Master the technique for perfectly charred ribs with a glossy, sticky glaze every time.

Step 1: Prepare the Korean-Style Glaze

In a medium bowl, whisk together the 0.5 cup soy sauce, 0.33 cup brown sugar, 2 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp fresh ginger, and 4 cloves garlic cloves until the brown sugar fully dissolves. The mixture should be smooth with a deep reddish-brown color.

Add the 2 tbsp rice vinegar and whisk again. This final ingredient balances the sweetness and adds the necessary acidity to cut through the richness of the pork. Let the glaze sit for 10 minutes to allow the flavors to meld while you prepare the ribs.

Step 2: Season and Pre-Cook the Pork Short Ribs

Pat the 2 lb pork short ribs dry with paper towels, then season both sides evenly with the 1 tsp kosher salt and 0.5 tsp black pepper. I press the seasoning into the meat to ensure it adheres well during cooking.

Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates with the 1 tbsp vegetable oil to prevent sticking. Sear the ribs for 3-4 minutes per side until they develop a light golden crust. This initial sear locks in juices before the glaze application.

Step 3: Apply the Glaze and Finish on the Grill

Reduce the heat to medium (about 350°F). Using a basting brush, generously coat the ribs with the Korean-style glaze. Close the grill lid and cook for 5-6 minutes, allowing the glaze to caramelize slightly.

Flip the ribs and repeat the glazing process on the other side. Cook for another 5-6 minutes with the lid closed. The glaze should become thick and sticky, forming a beautiful lacquered coating. Watch carefully to prevent burning—the sugars in the glaze can char quickly.

Step 4: Rest and Garnish for Serving

Transfer the glazed ribs to a cutting board and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat. While they rest, thinly slice the 4 whole green onions and toast the 1 tbsp sesame seeds in a dry pan over low heat for 1-2 minutes until fragrant.

Slice the ribs between the bones and arrange on a serving platter. Sprinkle with the toasted sesame seeds and sliced green onions. The contrast of the vibrant green and white against the dark glaze makes for an impressive presentation. Serve immediately while the glaze is still glossy.

Make-Ahead Tips for This Recipe

Marinate Ahead

Prepare the glaze and coat the ribs up to 24 hours before grilling. I use a zip-top bag for easy marinating. The flavors deepen overnight, and the gochujang and brown sugar create a more complex profile. 💡

Glaze Storage

Make extra glaze and store it in an airtight container in the fridge for up to 5 days. It’s perfect for brushing on other proteins or using as a dipping sauce. Just whisk before using, as the ingredients may separate.

Pre-Cook Ribs

For busy days, sear the ribs and apply the first glaze coat in the morning. Refrigerate until ready to finish grilling. Bring to room temperature for 30 minutes before completing the cooking process. ⏰

Partial Grilling

If grilling in batches, cook the ribs to medium-rare (about 145°F internal), then finish the glazing later. This works well for meal prep, as the ribs stay juicy when reheated quickly on the grill.

Garnish Prep

Toast the sesame seeds and slice the green onions a day ahead. Store them separately in the fridge. This saves time on grilling day and keeps the garnishes fresh and ready to go.

Frequently Asked Questions