Pork Ribs with Korean BBQ Sauce
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- Опубліковано 29 сер 2023
- I am a huge lover of asian cuisine and flavors and anytime I can combine BBQ with Asian flavors, that is a win for me. This recipe is a standard rib cook, but we add a delicious Korean BBQ sauce glaze at the end that made these ribs incredibly tasty. It is a such a great take on a classic with a unique flavor twist. These flavors are very similar to our popular Korean Fried Chicken Wings recipe. We hope you enjoy this recipe and video!
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Welcome to the official Meat Church BBQ UA-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #KoreanRibs #PorkRibs - Навчання та стиль
Okay I just made these and my Asian in laws said it’s the best Korean food they have ever had. Thanks for the recipe, keep them coming!
Yum! These ribs look delicious!
Thanks!
Great video Matt! Those ribs looked amazing.
Thanks for sharing!!!
You bet!
Matt, made these for the boys this past Friday night and man oh man, they did not disappoint! Cooked off 4 racks and they were gone instantly. Thanks for the great recipe!
Another great video Matt. Absolutely love what ya do , very inspirational
I appreciate that!
@@MeatChurchBBQ we definitely appreciate all you do. Please keep it up ! I work at the base in White settlement, so it makes it kind of hard to be able to take some time off to get over there when y’all are open, but rest assured, I will be making time soon to come see y’all soon . Also I would love to check out the store, can’t wait to see it
Another great video -- Thanks Matt!
Most welcome!
Made these last weekend, along with a side of LO brisket fried rice. Pretty amazing; the sauce was fantastic with just the right amount of spicy heat. Thanks for once again providing a bit of inspiration!
Your Korean BBQ sauce changed our lives. I have combined Lexington NC shredded pork BBQ and this recipe to make the most amazing food!
Just made these this weekend and they were amazing! I used Honey Hog rub, skipped the Thai Chiles, and did it on Baby Backs. SO Good!
Looks amazing ❤
Matt, I love the new streamline videos. Most of us have a pretty good idea how to pull membrane, trim ribs, brisket, etc. So getting right to the meat (pun intended) of your videos, is a great move. I also love that you took the cook to the storefront. Folks like me, who live in NYC, will never make the trip to your location, so this is the next best thing. Lastly, I wholeheartedly agree with you when it comes to agave. I switched from honey to agave for all of my cooks. Honey is for tea and biscuits! Thanks again, slider9499
I appreciate you taking the time to give us some feedback. Cheers!
I’m sure it’s tough to find Texas bbq in NYC . Is wood or pellets allowed anymore?
Wow!! That got me drooling! Nicely done mate!
Thanks a lot!
I did this recipe on beef short ribs. They came out amazing! I did a soy sauce binder with 2-1 ratio gospel and honey hog. Lathered it with marinade towards the end. Perfection!
Thanks Matt, looks delicious!
You are welcome!
That looked awesome!
Thanks!
Did two racks and they were fantastic! Thank you sir.
This is great to see the traeger doing it's thing... It's soooooo easy... I'm going to try these
Hope you enjoy.
Matt, these ribs are incredible! Made them with baby backs since that’s what I had on hand, but honestly some of the best flavor I’ve ever tried on a rib. Excellent recipe!
Videographer and editors stepping it up with that production quality. Then close ups really help those at home show exactly what you’re doing.
Thank you. I'll tell Kirk!
Ooh another great recipe ,hubby made this a week ago ,loved it 😊
Matt, I love this channel!! Ordered a shirt because I believe in you! When you take a bite and can't wipe the smile from your face always makes me want to head to the butcher shop, race home and fire up my grill. Thank you for churching us today about the next recipe I'll be trying!
Thank you so very much!!! -Matt
Every week a perfect meal!!! Thank you Matt 👍 Greetings Bernd
Cheers!
Great mash up!! Asian inspired ribs is a nice spin to the classic. Thanks for sharing the recipe and look forward to trying it out.
Thanks for watching!
I’m a fan of the Asian rib rub. Gonna have to give this one a try.
Love the short format guys! Also, definitely making those soon… cheers!
Awesome, thank you!
Looks amazing, have to try that sauce recipe... thanks for the video and the idea
You are most welcome. Thanks for the comment!
Good grief! You got my mouth watering during this cook. Love what you do Matt! I will definitely try this out.
You will love it!
Good video, lots of ideas to try. For my Asian ribs, I've been making a rub with Chinese 5 spice powder, gochugaru, powdered honey or maple syrup, etc. And then making a similar sauce at the end.
Love the Asian flare on a rack of ribs! I'll have to try it next time I do ribs. Keep the great content coming!
Will do!
Looks good !
Thannks!
That sauce sounds amazing. I'm not usually a fan of ribs, but I can't wait to try making this. YUM!
Enjoy!
Looks amazing!
THANK YOU!
@@MeatChurchBBQ it’s interesting that you said you had a BBQ class with Malcom Reid. Meat church and how to BBQ right are my favorite BBQ channels!
Awesome. That made me hungry just watching.
Mission accomplished.
I’ve done an asian rib rub for years now. Within the last year I started making my own version of a Chinese char sui glaze for them. It’s a totally different trip compared to the typical sweet rib or savory (SPG) rib. Personally I garnish mine with green onions, sesame seeds, and a light dusting of gochugaru flakes. Great video though
Sounds bad ass!
I also dable with the char sui. I always loved a good asian rib and the char sui pork. Get you some bean curd from the asian market to get the authentic flavor, and redness instead of food color. Of course the red food coloring will make it pop with color but id rather not use it. I use woks of life recipe.
What kind of spices do you use for this Asian rib rub? That sounds awesome
Love your videos! I really enjoyed the brisket series you did. Would love to see a video with wrapped vs. unwrapped ribs.
Thank you! "Texas Style Spare Ribs" is a no wrap rib. I may do a comparison one day.
I sure wish we were closer to the Meat Church-we're 2560 miles away! There's so much I could learn, and I'm super grateful you have your excellent videos!!
One day!
I did an Asian rib once with sriracha, honey, garlic, and lime and it was legit! Definitely going to try this one. I always liked Zea's Thai ribs.
Sounds bad ass
I appreciate you doing a variety of bbq styles. While I love TX bbq it’s nice to mix it up. Can’t wait to try this sauce!
Btw…I’m sure between you and TR there’ll be a 21st #1!
My neighbor rigged up his smoker to play the meat chirch intro music through his Bluetooth speaker's every time he opens the lid. Every time i hear that, I know its anout to smell realllll nice. I might even get a hail mary over the fence and get to eat some sometimes.
Eaker Barbeque (TM Top 50) in Fredricksberg makes these, really good. They torch them at the end to set the glaze.
Looks like a great sauce for Korean barbecue tacos
Drooling.......
Love the slow motion money shots, keep it up Matt. I made that gorgonzola cream sauce for a reverse sear ribeye I did and like you said I'd eat that as a last meal on earth!
AWESOME!!! PS - Thanks for the kudos too.
This is an incredible BBQ sauce! I haven’t done the ribs yet, but used it on butterflied chicken thighs and legs - very pleased with the results. Seasoned the chicken with some Holy Voodoo and The Gospel. Put it on a Komodo style grill at 350F indirect with the heat deflector and cooked to 160F. Coated well with your Korean BBQ sauce from your recipe and took it to about 170F. Removed the chicken. Then removed the heat deflector and took the heat to 500F. Seared the chicken about 30 seconds on each side for a little char. Turned out wonderful and will make it again. You might want to give it a try with chicken and your own improvements and maybe it turns into another of your great videos. Thanks so much for those, I’ve learned a lot.
Fantastic!
I was at the “Big Hammer “hardware store in Eureka,Ca. and what did I see in bbq section, but a selection of Meat Church rubs! I picked up some honey hogg and gospel- I can’t wait to try them this weekend! Thanks for your videos and dedication to quality bbq!
I hear Thomas Rhett and you are combined the best BBQ channel on UA-cam.
YES! I'll see him tmw night and tell him that lol
Looks Delicious
Thank you 😋
Stopped by the shop for the first time about a week ago. Got some W Breakfast Sauces, some rubs, and the absolutely delicious Hoff’s Smoken Hot Sauce. So good.
Good timing. The W just came in yesterday.
Very nice, Matt! I live in a very Korean neighborhood in NYC, and am fortunate to have fantastic Korean BBQ and fried chicken spots all local. There is always gochujang at home, i may try that sauce with pork chops this weekend!
Right on!
Eaker BBQ in Fredericksburg does a similar style rib and they are amazing
Cool. I'll have to try it!
Congratulations my dear friend for this wonderful video and excellent video
And thank you for sharing this video looks so delicious
Thank you too
I used this with pork belly and made sliders. King Hawaiian slider buns.
Can’t tell you how delicious they were!
Love the channel and can't wait to see what you present next. Just saw you pitching the new Brisket selections for Del Taco. I've tried them and they are pretty good for a fast food place. I enjoyed your spot...!!!
TY!!
Love it could use that sauce on all kinds of pork . Your videos have made my cooks much better I can now make ribs that consistently good from the awesome videos.
That is why we do it. Thanks for the feedback and for being here.
These Asian bbq ribs will be making an appearance very soon at our house! Thanks for the video!
Hope you enjoy.
I’m riding out a hurricane at a truck stop in fl….. and now I’m hungry lol!! Looks awesome definitely have to try, thanks Matt
Stay safe!
Another good video. The Gospel is my second favorite to use on ribs and pork chops...Can't beat the Honey Hog for anything pork. I even put it on chicken as well. I will be trying this out this Saturday when it will be Texas hot up in MN..Good day to BBQ. Good to also see you have one of the younger kids working at the store...
Thanks Billy!
Definitely going to make these! I like the music, sounds like Brad Paisley.
So good!
Thanks for a great video,new to the smoking game and just trying to get my ribs right,going to give the sauce a go. Summer is coming here in Australia so it’s BBQ season 👍
Thanks for being here!
"Second to bbq, asian food" couldn't agree more!
The Gospel All Purpose is one of my favorite rubs for everything!!
Underrated for sure. I love it on everything.
Awesome looking ribs. Thomas Rhett is a great country artist too. Cheers! 👍🏻👍🏻✌️
Great human too!
Asian bbq rockkkkkksssss
Agreed!
Well, now I know what I'm doing for Labor Day. Thanks Matt!
You bet!
You're the man with the plan
We try. :)
YUM! I wish I were part of your crew!
Careful what you wish for.
That 15th anniversary Yeti cup is sweet. The rib video was awesome too. 😆
Thanks!
Great video! Doing 3 racks this weekend 🇺🇸🇺🇸
Have my end of summer BBQ this weekend. Perfect timing for this to drop! Matt, thoughts on these for beef ribs?
Awesome! I don't usually sauce beef but honestly, I think it would be good! Keep me posted.
Can’t wait to use your recipe when it gets above 20.😎
Hey Matt I’m new to the channel and watch all the videos the past 3days!
Ordered my first Traeger smoker a few days ago and I’m super excited to do some of your recipes!
I was wondering if you could do a Cornish Game Hen video? I don’t think I saw one.
Anyway love the videos and I’ll be ordering some of those BBQ Rubs!
Will put that on the list.
I Might have to make that sauce for some brisket point burnt ends 👌🏻
HECK YES
Love the new videos. Will you bring back the after thoughts 🤔??
We hope to. I'm playing catch up from being in FL all summer.
Cut ribs into ones or pairs. Boil the ribs in water for 30-45 minutes. Marinade in homemade Korean barbeque sauce (see internet) overnight. Cook over super hot coals until slightly charred. Baste with said Korean sauce. Enjoy. I cook these all the time.
I can't boil meat, but you do what you love. Cheers.
@@MeatChurchBBQ It's just the way Koreans do it.
How is that cashew crunch with the ribs. Quite a texture. Kinda nutty and sweet hot I imagine is a great combination.
It was great. Good change of pace.
Great video. Can't wait to try it! BTW - The link in the description to the recipe is broken.
It should work now.
Love your channel!
My only question Is how and where did you come up with the name Meat Church?
Thank you.
Brad.
NJ
Time to do a remote and come to Korea!
I really like Korean wings,I bet those ribs are awesome.
So good.
We need a dove recipe! Season starts this weekend!
Fingers crossed to have luck in the field tmw and be shooting dove recipes tmw afternoon! Stay tuned!!
When I lived in Brooklyn I would order those Hometown Korean ribs on Doordash every week 🤤
Love it!
I’m Asian Italian born in NJ , but was raised here in Virginia / NC boarder , add 1 part bourbon 2 part cheerwine to that sauce gives it a nice super nice sweet kick that’s sensational , a RYE bourbon though
Sounds great! LOVE CHEERWINE!
BG Music was on point today.
Cheers!
Matt, if you did a raffle for a Millscale, I would not be upset. Love the content my dude. I have taken my smoking game to a whole new level with your tips
I wouldn't be mad at it!
I appreciate you being here!
Like we would say Poaahhh 🤩
Thanks my man!
This looks awesome. I’ve done similar w chicken thighs and wings, but need to try ribs. Damn that looks tasty. Just need a FW craft beer to wash it down!
100%!!
They may not be the perfection that is Galbi. But those looked mighty tasty.
So good!
I’ve been rocking some “Holy Cow” on some spare ribs and honestly, it’s been pretty good! A little honey and brown sugar and some good ribs with a Miller
Lite!
Sounds great!
Making these today! 5 hours to go
Hope they were great!
저는 한국에서 텍사스 바베큐를 파는 음식점을 하고있는데
한국식 양념이라!!!
저도 아직은 안해봤는데,,,
맛있을 수 밖에 없는 소스네요~
정말 대단해요! 우리는 텍사스 BBQ 사진을 보고 싶습니다! support@matchurch.com
Here is my petition in comment form. We need the greatest hits sang by you Matt! Let’s hear those number one hits 😂😂😂
Buckle up. :)
Do you have recipes for chicken quesadilla?
we do not :(
Never considered chopped nuts but damn that looks yummy
Loved it.
I’d love to see a smoked corned beef brisket video
Don't have corned beef but this is close - ua-cam.com/video/5l2G6hJBv-Y/v-deo.html
looks great, ribs are my arch nemesis, i always follow Matts notes to the T but for some reason they are ALWAYS fall off the bone, (slaps head) Ill keep at it!!!
Pull them earlier or closer to 200. Sounds like you are getting closer to 210.
Another great video but I don't know about that easy bake. Since you were at work I understand
Pellet Grills allow people to cook outside more often than they otherwise would. I have 36 grills and smokers. I don't judge or care what people choose to cook on. Just get outside and cook. Cheers, Matt
I understand. 36 that's amazing and so are your products @@MeatChurchBBQ
Matt, I will see if I can get Jeremy Yoda to test your statement regarding foil shiny side in vs shiny side out.
I firmly believe that shiny side in yields a difference, due to the physics involving, a cricket ball swinging, due to the physics of airflow. Due to one side of the ball being shiny or smoother than the other side of the ball.
And i believe that the principle applies in part to smoking foil wrapped ribs.
Save yourself some time and look at the research by an industry legend and expert - amazingribs.com/
that myth was debunked a long time ago. The dull side is simply from the manufacturing process where the foil touches the roller.
Not a day goes by that I dont have my Meat Church ball cap on! 🥩 ⛪️ 🧢
Thanks Todd!
Malcolm Reed reference! 2:43
Long time friend.
Can put a glove on your seasonings so you don't get em dirty. Works best if premixed all in one shaker!
you wrote songs with that guy you mentioned?