By Traeger Kitchen
Sweet, sticky, and kissed with spice, these Korean BBQ ribs = fusion perfection.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 Large | chopped red onion |
2 Whole | Asian pear |
1/4 Cup | sesame oil |
3 Tablespoon | garlic |
3 Tablespoon | ginger, minced |
1 Cup | Gochujang |
1 Cup | Tomarind Concentrate |
1/2 Cup | ketchup |
2 Tablespoon | salt |
4 Tablespoon | brown sugar |
3 Rack | St. Louis-style ribs |
1
Put red onions and Asian pears in blender and puree until smooth.
2
In a large heavy bottom pan over medium-high heat, add sesame oil and garlic. Toast until lightly golden brown.
3
Add minced ginger and onion/pear puree. Cook down until reduced by a fourth (from 4 cups to 3 cups).
4
Add remaining ingredients and additional salt to taste. Adjust the amount of chili flake gochujang to your desired spice level.
5
Cover ribs with marinade and let sit overnight. Reserve any left over to brush the ribs with while cooking.
6
When ready to cook, set the temperature to 225 degrees F and preheat, lid closed, for 10-15 minutes.
7
Place the ribs directly on the grill and cook for 4 hours checking periodically. In the last hour, brush ribs with remaining marinade and return to grill. Enjoy!
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