Barbecued gochujang pork ribs with pear, radish and peanut
Pork ribs are delicious no matter how you cook them, but they're absolutely made for the barbecue, where they can roast gently, absorbing all that smokey flavour until the meat practically falls from the bone. These ribs are marinated and basted in a mix of Korean gochujang (red pepper) paste, soy, garlic and ginger, and served with a crisp salad of pear, radish, daikon and spring onion.
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We love the sweet, salty flavours that come from combining meat and fruit; this recipe is inspired by one of the world's great examples of that – Korean beef and pear bulgogi. The marinade combines Korean red pepper paste (called gochujang) with grated pear and honey for sweetness and plenty of cider vinegar for acidity, creating what is effectively a Korean barbecue sauce.
Not only does the marinade keep the ribs moist as they cook, it also literally helps the meat to hold and absorb smoke over the course of 3–4 hours. The result? Moist, juicy ribs that are pretty tricky to stop eating. Good thing you can set up a rib rack in your barbecue and cook six racks at a time.
A sprinkle of roasted peanuts finishes things off nicely – we like to roast our peanuts in the barbecue as it's preheating for a bit of extra flavour!
Ingredients
Metric
Imperial
Marinade
- 4 tbsp of cider vinegar
- 4 tbsp of gochujang
- 150g of pears, grated
- 3 tbsp of soy sauce
- 3 tbsp of honey
- 3 garlic cloves, crushed
- 15g of fresh ginger, grated
- 1 tsp salt
Pear salad
- 1/2 daikon radish, peeled and sliced into rounds
- 80g of radishes, sliced into thin rounds
- 4 spring onion greens, sliced lengthways
- 2 Asian pears, core removed and sliced
- 2 handfuls of coriander leaves
- 2 tbsp of rice wine vinegar
- 6 tbsp of peanut oil
- salt, to taste
To serve
- 100g of roasted peanuts, crushed
Method
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