Spicy Korean Pork Spare Ribs with a Watermelon Salad

Spicy Korean Pork Spare Ribs with a Watermelon Salad


    For the ribs:
  • 1/3 C. Korean red pepper paste (gochu jang) – See Notes below
  • 2-3 cloves of garlic, minced
  • 1/4 C. sugar (or less, depending on how sweet you like it)
  • 3 Tbs. sesame seed oil
  • 1/4 C. water
  • 4-5 scallions cut into 3 inch long pieces
  • 1 medium onion, sliced
  • 2 Tbs. crushed toasted sesame seeds
  • 4-5 lbs. pork spare ribs
  • toasted sesame seeds for garnish
    For the watermelon salad:
  • 3 C. cubed watermelon
  • 1 1/2 C. cherry tomatoes, halved
  • 1/3 C. thinly sliced red onion
  • 1 C. diced seedless cucumber, peeled
  • 3 Tbs. lime juice
  • 2 Tbs. extra virgin olive oil
  • Kosher salt
  • fresh ground pepper to taste


    For the ribs:
  1. Combine red pepper paste, garlic, sugar, sesame seed oil and water in a large bowl until smooth and runny.
  2. Add scallions, onions and crushed sesame seeds to mixture. Add spare ribs and coat well.
  3. Refigerate for at least a half hour (I like to put them in for an hour). Heat up grill and cook on medium high, covered for about 6-8 minutes on each side, depending on your grill and the thickness of the ribs. You can cook the onions and scallions on the grill (they will fall through unless you use a grill pan), or discard. Sprinkle cooked ribs with sesame seeds, if desired.
    For the watermelon salad:
  1. Combine watermelon, cherry tomatoes, red onions, cucumber, lime juice and olive oil in a large bowl. Season with salt and pepper and toss lightly. Cover and refrigerate for at least one hour. Serve chilled.

Notes: Gochu Jang is a Korean hot pepper paste. You can find it at many Asian markets. If you are unable to find it, our sister site has a recipe for it that can be found here.

Recipe and Photo: A Beautiful Mosaic / CC BY

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