Korean bbq pork ribs at home (wow) - sam the cooking guy
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Date: 2025-03-30
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Comments and reviews: 20
trikstari7687
I just made these on a propane grill using a smoke tube and apple wood smoke pellets.
Ended up using double the amount of pear (barc pear, couldn't find asian) and sweet onion because 2/3rd's of a cup of Gochujang is a shitload of Gochujang. Also used honey instead of corn syrup because I forgot to buy some.
Absolutely delicious, this is definitely going into my recipe arsenal.
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I just made these on a propane grill using a smoke tube and apple wood smoke pellets.
Ended up using double the amount of pear (barc pear, couldn't find asian) and sweet onion because 2/3rd's of a cup of Gochujang is a shitload of Gochujang. Also used honey instead of corn syrup because I forgot to buy some.
Absolutely delicious, this is definitely going into my recipe arsenal.
reply
mallockracer
Hey Sam, as a fellow foodie who lives in the UK, I have a recipe for you, It's a take on the classic toad in the hole, instead of sausages you use chunky lamb chops with a mint and onion gravy. p. s. BTW the real national curry dish is not chicken tikka masala as good as that is, it's the lamb Bhuna. Visit Latfif's kitchen for his Bhuna and onion bhaji recipe, to die for.
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Hey Sam, as a fellow foodie who lives in the UK, I have a recipe for you, It's a take on the classic toad in the hole, instead of sausages you use chunky lamb chops with a mint and onion gravy. p. s. BTW the real national curry dish is not chicken tikka masala as good as that is, it's the lamb Bhuna. Visit Latfif's kitchen for his Bhuna and onion bhaji recipe, to die for.
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newtoncrumley554
I enjoy all your videos very much. Informative and inspirational. You all are a great team. Why use corn syrup instead of honey Was just curious and it stuck in my head. Didn’t know if it was a viscosity thing or just nearest to you move. Thanks for all you do for our enjoyment. It’s much appreciated.
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I enjoy all your videos very much. Informative and inspirational. You all are a great team. Why use corn syrup instead of honey Was just curious and it stuck in my head. Didn’t know if it was a viscosity thing or just nearest to you move. Thanks for all you do for our enjoyment. It’s much appreciated.
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mikebartoli4755
After all the years and all the fame, Sam still has that genuine passion and joy when he cooks! It is infectious to watch you cook and thanks to your awesome crew, the production value is top tier! I always leave your videos saying I gotta go make this!
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After all the years and all the fame, Sam still has that genuine passion and joy when he cooks! It is infectious to watch you cook and thanks to your awesome crew, the production value is top tier! I always leave your videos saying I gotta go make this!
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CardsbyMaaike
these look goooood. you can see the difference in coutnries as in the Netherlands I have to special order extra meaty ribs, but worth it. I think this marinade would be fab om pork belly too or chicken drumsticks, ok need to try this
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these look goooood. you can see the difference in coutnries as in the Netherlands I have to special order extra meaty ribs, but worth it. I think this marinade would be fab om pork belly too or chicken drumsticks, ok need to try this
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bluesoverlord
Do Galbi next (Korean short ribs. NOT the LA cut kind. You need some knife skills to unfold the meat like a book from the bone. Then you must let them marinate because the Asian pear (and kiwi too) helps break it down a bit.
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Do Galbi next (Korean short ribs. NOT the LA cut kind. You need some knife skills to unfold the meat like a book from the bone. Then you must let them marinate because the Asian pear (and kiwi too) helps break it down a bit.
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brandonb417
I bet if you do a wrapped method on a smoker the ribs could be cut in 3 or 4 bone groups, and then when you wrap them add in more of the marinate and some of the onions. Then you get the smoke, and a braise in the marinade.
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I bet if you do a wrapped method on a smoker the ribs could be cut in 3 or 4 bone groups, and then when you wrap them add in more of the marinate and some of the onions. Then you get the smoke, and a braise in the marinade.
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philcarter7889
Sam - Great as usual - thanks. hey when I saved the recipe it left off Sam The Cooking Guy in the name I added it but maybe you want to add this again so folks remember where they get all the GREAT recipes!
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Sam - Great as usual - thanks. hey when I saved the recipe it left off Sam The Cooking Guy in the name I added it but maybe you want to add this again so folks remember where they get all the GREAT recipes!
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markgutsmiedl7696
If you use a butter knife to get under the membrane along a bone, you will not accidentally cut the membrane, and the knife is stiffer so you can lift the knife, which will lift the membrane easier.
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If you use a butter knife to get under the membrane along a bone, you will not accidentally cut the membrane, and the knife is stiffer so you can lift the knife, which will lift the membrane easier.
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markfergerson2145
Those look like GIVE ME SOME, RIGHT NOW!
I usually want longer videos but I don’t really have time today so I’m grateful for this short one. Now all I need to do is gather the ingredients
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Those look like GIVE ME SOME, RIGHT NOW!
I usually want longer videos but I don’t really have time today so I’m grateful for this short one. Now all I need to do is gather the ingredients
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CoryMckinnonHandle
Sam I found the best way to start the membrane is to use a pumpkin cutter, you know those kid save pumpkin carter thingies. You can really get in there without fear of taking your finger off.
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Sam I found the best way to start the membrane is to use a pumpkin cutter, you know those kid save pumpkin carter thingies. You can really get in there without fear of taking your finger off.
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N937LC
It is a shame you swear so much it makes your videos hard to share. I know you don’t care but it’s just simply not needed unless it’s the only way you think it makes your content feel edgy.
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It is a shame you swear so much it makes your videos hard to share. I know you don’t care but it’s just simply not needed unless it’s the only way you think it makes your content feel edgy.
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dabler88
There’s a reason why ribs need to be cooked for a few hours. It renders the fat. You cook like this way for 30 mins and you’re left with a ton of rib fat that isn’t rendered. No bueno Sam.
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There’s a reason why ribs need to be cooked for a few hours. It renders the fat. You cook like this way for 30 mins and you’re left with a ton of rib fat that isn’t rendered. No bueno Sam.
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Stan_sprinkle
Pretty legit other than the Korean pronunciation lol! (Hom-ji. SoMek. Marinade straight out of my Korean mother-in-law’s playbook she’d probably put a chunk of onion in the blender
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Pretty legit other than the Korean pronunciation lol! (Hom-ji. SoMek. Marinade straight out of my Korean mother-in-law’s playbook she’d probably put a chunk of onion in the blender
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johnmarschalk1977
Have a Ninja. Maybe put wet ingredients in 1st, chuncky on top so when you turn it over, they are on the blades. That just came to me and I'm going to have to go try it now
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Have a Ninja. Maybe put wet ingredients in 1st, chuncky on top so when you turn it over, they are on the blades. That just came to me and I'm going to have to go try it now
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CrazyHungarian
Looks delish. Would love to see your take on the Midwest classic breakfast. The Haystacker consisting of Hash browns, biscuits, sausage, eggs, and covered in Country gravy
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Looks delish. Would love to see your take on the Midwest classic breakfast. The Haystacker consisting of Hash browns, biscuits, sausage, eggs, and covered in Country gravy
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bobcaldwell5810
You can't do that!
Edit: if you run a butter knife along a bone in the middle, the membrane almost always comes off in one piece. Recipe looks great though
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You can't do that!
Edit: if you run a butter knife along a bone in the middle, the membrane almost always comes off in one piece. Recipe looks great though
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jerrysnyder6576
When you cook the ribs, what is the grill which the ribs sit on called Grill on top of another grill, and where can I get one please and thank you.
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When you cook the ribs, what is the grill which the ribs sit on called Grill on top of another grill, and where can I get one please and thank you.
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bob61976
I dunno - gathering all that Korean stuff. sure it'll taste good - how about a standard American version that doesn't require a specialty grocery store
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I dunno - gathering all that Korean stuff. sure it'll taste good - how about a standard American version that doesn't require a specialty grocery store
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vykkrozbi6307
for those of us not fortunate enough to own a barbeque - nor even a patio to put it upon, would it be possible to cook these ribs in an air fryer
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for those of us not fortunate enough to own a barbeque - nor even a patio to put it upon, would it be possible to cook these ribs in an air fryer
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