Spicy Boneless Pork Spare Ribs

Spicy Boneless Pork Spare Ribs is a type of dish that you can eat with rice, bread, or make a little lettuce wrap and enjoy as a tasty bite.

Daeji Bulgogi or Spicy pork is a popular Korean grilled dish, and it is pretty different from beef bulgogi.

Why is it other than one with beef, well, mainly because the marinade is not only soy sauce-based, but instead, marinade juices are based and heated up with gochujang and gochugaru (Korean red hot chili paste or powder)
Grill season is already here. I am so excited about it!

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I love anything from the grill, and I don’t think that there is a person out there who doesn’t-at least I never met one!

We grill most of the year, except for December, January, and February when it cold and I do not feel like grilling outside.

My favorite grilled food is Cevapcici, which is similar to burgers in taste but looks like sausages, and, of course, Korean BBQ.

I could sit and eat all day and every day. I will share more of my favorite recipes from the grill this summer season.
This time I used boneless pork ribs because it cooks faster without the bones, but this marinade is fantastic for chicken(any part) or beef too, both grilled and baked or perhaps pan sauteed.

Check out my GRILL ideas!

Either way, you go you will love it if you do enjoy eating spicy food. However, for those that can’t handle spicy/hot food, reduce and adjust how you like.
It is a beautiful balance of sweet, savory, and spicy, a very playful flavor in your mouth once you take a bite, but the aroma will get you first.

When you make these easy and tasty Spicy Boneless Pork Spare Ribs, please tag me on Instagram @sandraseasycooking. You can use the hashtag #sandraseasycooking so everyone could see it.

I would love to see it and with your permission share it! Thank you for your support!

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Yield: 6 servings

Spicy Boneless Pork Spare Ribs

Prep Time: 10 minutes

Cook Time: 20 minutes

Marinating Time: 2 hours

Total Time: 2 hours 30 minutes

Delcious and easy Korean inspured pork!

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Ingredients

• 4 lbs/2kg boneless spareribs (pork), cut into two bite-size pieces

Marinade:

• 1/2 Onion or 4 Spring Onions finely chopped
• 1 1 inch-1.27cm piece ginger, minced
• 3 Garlic Cloves
• 1 Asian Pear-it acts as a tenderizer
• 2 Tbs. Red Hot Chili Paste gochujang *reduce for less heat
• 1 tsp. 5g Red Chili flakes/powder, (gochugaru)*optional
• 2 Tbs. Sugar
• 2 Tbs. Soy sauce lite/ or 1 Tbs. Original Soy sauce
• 1 Tbs. Rice Wine
• 2 Tbs. sesame oil

Garnish:

• Toasted Sesame Seeds
• Green/Spring Onions

Instructions

1. Start with cutting boneless pork ribs into small 2 bite-size pieces  If you want to use ribs with the bones then separate by cutting meat between the bones. Place in a large bowl.
2. Purée onion in a blender or food processor, then adds everything for the marinade, pulse few more times until all incorporated. It is easier to marinade and spread on ribs.
3. Once ingredients are all mixed, rub marinade over the meat (use gloves).
4. Cover and refrigerate at least 2 hours if you going to grill that day, but it can be placed in the fridge overnight.
5. Grill the ribs over medium-high heat until done, about 10 minutes per side.
6. If cooked in an oven, preheat to 375º. Line baking pan with the aluminum foil or parchment paper, and place the ribs on it. Cook for about 45min or until the meat is cooked.
7. I serve it with lettuce, rice and napa cabbage kimchi with the addition of Ssamjang (thick, spicy Korean paste used with grilled food wrapped in a lettuce or perilla-sesame leaf)

Notes

If you do not eat pork substitute with chicken or beef! You can cook meat with bones but let it grill longer.

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