Barbecued gochujang pork ribs with pear, radish and peanut

4 hours


  • 2 racks of pork ribs


  • 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


Mix together all the ingredients for the marinade, and cover the ribs in it thoroughly. Leave the ribs to marinate overnight in the fridge, or for at least an hour
Set up your barbecue – preheat the barbecue to 160ºC and install the heat deflectors at the bottom, with the cooking grates over the top and your rib rack on top
Remove the ribs from the marinade and wipe off any excess. Stack them in the rib rack, baste with the excess marinade and close the lid. Slow cook the pork ribs for the next 3–4 hours, brushing them regularly with the marinade
When the ribs are done the meat should tear easily from the bone. Remove them from the barbecue, and rest them under a sheet of tin foil for 15 minutes
Meanwhile, make your salad. Take the daikon, radish, spring onion greens and pear and dunk them into ice water for a couple of minutes to crisp them up, then drain
Mix the peanut oil and rice wine vinegar to make a light dressing. Season to taste, and toss with your salad
Slice the ribs up into portions and plate with the salad. Finish with a sprinkle of roasted peanuts and some coriander leaves