Korean-Style St. Louis Ribs on a Pellet Grill Recipe

Korean-Style St. Louis Ribs on a Pellet Grill

Prep time: 30 minutes Cook time: 3 hours Total time: 3 hours 30 minutes Servings: 6

Ingredients:

For the ribs:

• 2 racks St. Louis-style pork ribs (about 3-4 pounds each)
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 bag of Manchester Barebcue Pellets Five-Star Blend

For the Korean marinade:

• 1/2 cup soy sauce
• 1/4 cup gochujang (Korean red chili paste)
• 1/4 cup honey
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon brown sugar
• 1 tablespoon gochugaru (Korean red pepper flakes), optional for added heat
• 2 green onions, finely chopped
• 1 tablespoon sesame seeds, for garnish
• 1/4 cup fresh cilantro, chopped, for garnish

Instructions:

1. Prepare the ribs: Remove the membrane from the back of the ribs by sliding a butter knife under the membrane at one end of the rack, then gently lifting it up. Use a paper towel to grasp the membrane and peel it off. Repeat for the second rack. Season the ribs evenly on both sides with kosher salt, black pepper, and garlic powder. Set aside.

2. Make the Korean marinade: In a medium mixing bowl, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar, and gochugaru, if using. Stir in chopped green onions. Reserve 1/3 cup of the marinade for basting the ribs later.

3. Marinate the ribs: Place the seasoned ribs in a large resealable plastic bag or a shallow baking dish. Pour the remaining marinade over the ribs, ensuring they are well coated. Seal the bag or cover the baking dish with plastic wrap, and refrigerate for at least 4 hours, or overnight for the best flavor.

4. Preheat the pellet grill: Preheat your pellet grill to 225°F (107°C) according to the manufacturer's instructions, using Manchester Barbecue Pellets.

5. Grill the ribs: Remove the ribs from the marinade, letting any excess drip off. Place the ribs on the grill, bone side down. Close the grill lid and cook for 2 hours, maintaining a consistent temperature of 225°F (107°C).

6. Baste and cook: After 2 hours, baste the ribs with the reserved marinade. Continue grilling for another hour, basting every 20 minutes, until the ribs are tender and an internal temperature of 190-200°F (88-93°C) is reached.

7. Rest and serve: Remove the ribs from the grill, and let them rest for 10-15 minutes. Cut the ribs between the bones and transfer to a serving platter. Garnish with sesame seeds and chopped cilantro before serving.

Serve these delicious Korean-style St. Louis ribs with a side of kimchi and steamed jasmine rice for a delightful meal that will leave your guests in awe of your culinary prowess. Enjoy!