Korean Grilled Pork Ribs (Dwaeji Galbi)

Step 1

Pat the pork ribs dry with paper towels by pressing them firmly against each rib, removing excess moisture so they brown better.

Step 2

In a medium bowl, whisk together the soy sauce, sesame oil, and brown sugar until the sugar dissolves and the mixture looks uniform, about 30 seconds.

Step 3

Stir the grated pear and minced garlic into the sauce until evenly combined.

Step 4

Place the ribs in a large zip-top bag or shallow dish, pour the marinade over them, and turn each rib to coat all sides.

Step 5

Let the ribs marinate at room temperature for 10 minutes; if you have more time, refrigerate up to 4 hours for deeper flavor.

Step 6

Heat a large skillet or grill to medium-high heat until it shimmers and is hot enough that a drop of water sizzles immediately, about 2 minutes.

Step 7

Place the ribs on the hot surface in a single layer without crowding; if your pan is small, cook in two batches.

Step 8

Cook the ribs undisturbed for 4 minutes until the surface develops a deep golden-brown crust that looks caramelized.

Step 9

Flip each rib and cook the other side for 3 to 4 minutes until it also turns golden-brown and the meat feels firm when pressed.

Step 10

Pour any remaining marinade from the bowl over the ribs and cook for 1 minute more, tilting the pan so the glaze coats all sides.

Step 11

Transfer the ribs to a cutting board or serving platter and let them rest for 3 minutes so the juices redistribute.

Step 12

Serve immediately, drizzling any pan juices over the top.