Pork Ribs with Korean BBQ Sauce

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 YouTube 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!

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[legohax]

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!

[Dancedad]

Your Korean BBQ sauce changed our lives. I have combined Lexington NC shredded pork BBQ and this recipe to make the most amazing food!

[paulw]

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!

[VillanuevaMedia]

Videographer and editors stepping it up with that production quality. Then close ups really help those at home show exactly what you’re doing.

[SawyerDawg]

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!

[ericcruz]

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!

[bradtremble]

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

[lbeagley]

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!

[NHHalKnowsHow]

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!

[sliderable]

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

[buddyb]

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!

[thomascoombes]

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.

[jerrysimko]

I used this with pork belly and made sliders. King Hawaiian slider buns.
Can’t tell you how delicious they were!

[bmeclipse]

I hear Thomas Rhett and you are combined the best BBQ channel on YouTube.

[alexmacdonald]

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!!

[davelacombe]

Did two racks and they were fantastic! Thank you sir.

[fourpressmedia]

That sauce sounds amazing. I'm not usually a fan of ribs, but I can't wait to try making this. YUM!

[jasonhollinger]

I’m a fan of the Asian rib rub. Gonna have to give this one a try.

[hector]

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!

[biglovedrew]

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.