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Meat
Easy
4 Hours, 20 Minutes
Diets 
Inspired by classic Korean galbi, these ribs strike a delicious balance between sweet, savory, smoky, and just a little spicy. A blend of kiwi (or Asian pear), garlic, ginger, and onion helps tenderize the meat while infusing it with flavor, and BBQ sauce brings a familiar smoky sweetness that pairs beautifully with gochujang. After a quick turn on a hot grill, the ribs develop irresistible caramelized edges while staying juicy inside. It’s the kind of finger-licking meal that’s perfect for summer cookouts or any night you’re craving something a little different.
3 pounds Miami ribs
2 kiwis, skin removed or 1/2 an Asian pear
1/4 onion, skin removed
1/2 inch ginger, peeled
4 to 5 cloves garlic, peeled
1 teaspoon Gefen Salt
1 heaping tablespoon gochujang
1/4 cup Sprite (optional)
thinly sliced scallions
roasted Gefen Sesame Seeds
In a chopper or blender, pulse the kiwi/pear with the onion, garlic, and ginger until smooth. Add the gochujang, BBQ sauce, salt and Sprite if using.
Mix with the ribs and ensure that each slice is well coated in the marinade.
Marinate four hours or up to overnight.
Grill over high heat, turning every minute or so and basting two to three times throughout the process.
Remove from heat and top with scallions and sesame seeds. Trim with scissors and serve warm.
Sponsored by Old Williamsburg
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