Main ingredients 🥩
pork ribssaltblack pepperbarbecue sauceketchupgochujangmirincorn syrupgarlic
Ttukdak Hyung's Barbecue Pork Ribs
A home party main dish made by wrapping pork ribs (with blood and membrane removed) in foil, air-frying until tender, then glazing with barbecue sauce.
🙋 Recommended for
- ⭐ Anyone who needs an impressive and show-stopping meat dish for a special anniversary or home party.
- ⭐ Anyone who wants to enjoy generous and tender grilled pork ribs at home instead of paying for expensive restaurant ribs.
Ingredients needed 🛒3 servings
- pork ribs (as needed)
- salt (a pinch)
- black pepper (a pinch)
- store-bought barbecue sauce (as needed)
- tomato ketchup (as needed)
- gochujang (as needed)
- mirin (as needed)
- corn syrup (as needed)
- minced garlic (as needed)
Recipe 🍳
- Soak the pork ribs in cold water for at least 1 hour to remove any remaining blood.
- Remove the thin, tough membrane from the back of the ribs by pulling it off with your hands.
- Season the prepared ribs generously with salt and pepper on both sides.
- Wrap the ribs tightly in aluminum foil, then air fry at 160°C (320°F) for 1 hour until tender.
- While the ribs cook, mix together store-bought barbecue sauce, ketchup, gochujang, mirin, corn syrup, minced garlic, and pepper in a bowl to make the sauce.
- After 1 hour, open the foil and brush the ribs generously with the prepared barbecue sauce on both sides.
- With the foil open, air fry at 180°C (350°F) for another 10 minutes until the sauce is caramelized and sticky.
- Soak the ribs for 1 hour to remove blood, remove the membrane, and season with salt and pepper.
- Wrap the ribs in foil and air fry at 160°C (320°F) for 1 hour until tender.
- Brush the ribs generously with homemade barbecue sauce, then air fry uncovered at 180°C (350°F) for 10 minutes.
Cooking tips 💡
- Be sure to remove the membrane from the back of the ribs so the seasoning penetrates well and the texture remains tender.
- Wrapping the ribs tightly in foil at the beginning prevents moisture from escaping, keeping the meat from becoming tough and ensuring it stays very tender.
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