Korean-style Pork Spare Ribs

As a newly single lady, I have recently tackled some projects myself around the house that made me quite proud of my girl power. But there are some things — electrical work and A/V coordination — that I am happy to bribe my guy friends to help me get done. Recently I offered up some ribs as the bait and it worked like a charm. 🙂

Now, I have cooked spare ribs many ways — Italian-style or straight up BBQ — and I wanted to have something to blog about when I was done. I also like dreaming up new recipes just to see how they will turn out. Most Korean rib recipes are for beef short ribs and, while the flavor combinations in the recipes I looked up sounded mighty tasty, I had two racks of pork spare ribs defrosted. Time to improvise.

Korean-style Pork Spare Ribs

First, start by marinating your two racks of St. Louis spare ribs.


Mix the below ingredients together and pour over your ribs; marinate at least 2 hours and up to overnight.


  • 10 oz bottle Teriyaki sauce
  • 1/3 cup brown sugar
  • 2 tbsp chili-garlic sauce
  • 2 tsp toasted sesame oil
  • 2 minced garlic cloves

When you’re ready to get cooking, remove the ribs from the marinade and place them on your Green Egg (or other smoker) over indirect heat at around 400 degrees dome temp. Leave them be, spraying occasionally with apple juice, for an hour.

Pull them off when the first hour is up and wrap them in buttered foil spread with apricot jam. Return to the grill for another hour of cooking. During this time, you can make your sauce…

Korean BBQ Sauce

I decided to riff of my Easy BBQ sauce for this version. Just combine the following ingredients:

  • 1 cup tomato sauce
  • 1/2 cup rice wine vinegar
  • 1/2 cup brown sugar
  • 2 tbsp molasses
  • 1 tbsp yellow mustard
  • 1 tbsp garlic powder
  • 1 tbsp five-spice grapeseed oil (or 1 tsp five-spice powder)
  • 1 tsp ground ginger
  • 2 tbsp Teriyaki sauce
  • 1 small shallot, minced

When your hour in foil is up, unwrap the ribs and start slathering with your BBQ sauce…

Korean BBQ Spare Ribs

After about 45 minutes or so, you should be ready to remove those lovelies and tent with foil for 5-10 minutes to let all the juices settle down. Then take a knife or cleaver to ’em…

Korean BBQ Spare Ribs

And load your plate. I served these with a salad and french fries with a side of ketchup spiked with chili-garlic sauce. Spicy goodness, y’all — mmmm-mmmm!

Korean BBQ Spare Ribs

Categories: Pork, Recipes | Tags: , , , , , | 5 Comments

Pork x 4 Stuffed Pork Loin

I happen to work with some lovely gals and, after hearing about my Big Green Eggscapades for months, they had all hinted around it might be time for me to cook something for them. We were also overdue for hang out time so I proposed our first ever agency Grillin and Chillin Day at my house. With everyone on board, I had to decide what to serve up. The only request from the group (or maybe it was just Shelley) was that whatever I cooked should be wrapped in bacon.

Now, you might think that I considered some dainty little lady food since we are all women. (Although I am not sure what counts as dainty BBQ.) But I knew I needed something substantial to offset our (always generous) wine consumption. Since this is the season of excess and Turduckens here in the States, I figured why not go for broke? And so was born the Pork x 4 Stuffed Pork Loin — stuffed with ham and sausage and wrapped in bacon. It uses everything except the snout, y’all.

Pork x 4 Stuffed Pork Loin  (Serves 10)


  • 4 lb pork loin
  • 1 lb bacon (I used jalapeno bacon)
  • 1 lb pork sausage (I used spicy parmesan)
  • 1/2 lb thin sliced deli ham (I used Boar’s Head)
  • salt & pepper


The night before, rub the pork loin with a generous amount of kosher salt, cover in plastic wrap, and store back in the fridge. You’ll want to put it in a shallow dish in case of leakage. You can also cook up your sausage, let it cool, crumble into small pieces, and store in the fridge, as well. Don’t have time to do any of this the night before? No problem — just do it as much in advance as possible.

When you are ready to get cooking, set up your Egg (or smoker) for indirect heat and level out at about 400 degrees. (Or you can heat your oven to 375 degrees.)

Remove the pork loin from the fridge and rinse off any remaining salt. Your most important task will be to carefully filet the pork loin and then pound it out flat. I covered this in a previous post but  here is also a good video to help you out:

It should look something like this…

Fileted Pork Loin

Pound it flat with a handy dandy mallet, sprinkle with salt & pepper, and lay down that lovely sliced ham.

Stuffed Pork Loin

Then sprinkle with crumbled sausage.

Sausage Stuffed Pork Loin

Now oh-so-carefully roll it up, pushing any stray fillings back inside, until you have this…

Sausage Stuffed Pork Loin

Now for the fun part: Lay down some parchment paper and weave a bacon blanket big enough to cover your roll o’ pork.

Bacon Weave

Place your pork on top and, using the parchment to support, roll it over until it is covered.

Bacon-wrapped Pork Loin

On a separate area, go ahead and cut out butcher’s twine and lay it down like so.

Butcher Twine

Carefully lift the pork roll and place on your butcher twine; truss that sucker up good.

Bacon-wrapped Pork Loin

Place on your Egg, over a drip pan. This is where my step-by-step pictures start to lapse. And my cooking went a bit awry. You see, everyone arrived…

And, while I should have set my meat thermometer to alert me when the desired internal temperature of 145 degrees F was achieved, I did not. I blame this:

Veuve, Baby

We were celebrating some good news — did I mention that? By the time I checked on my pork roast, the bacon was super crispy and the internal temp had soared past where it should have been.

Bacon-wrapped Pork Loin

You will want to cook for about an hour and a half, turning halfway through and checking frequently for doneness. Once you get an internal temp of 145 degrees F, remove and tent with foil. The pork will continue to cook as it rests for 15-20 minutes. Slice it up.

Pork x 4 Stuffed Pork Loin

Since I was concerned mine might be a little dry due to the overcooking, I whipped up a sauce of apricot preserves and cherry balsamic vinegar and drizzled it on top.

Pork x 4 Stuffed Pork Loin

If my version was this tasty, your (carefully monitored and perfectly cooked) version will bring down the house.

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