Korean Style BBQ Pork Ribs/Korean Tacos

If you can stick it in a tortilla my family will eat it! Not into the whole taco thing, serve the ribs on the bone with the slaw and other goodies on the side. Traditionally, Korean BBQ is made using Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)...I had pork ribs in the fridge and sick kids...the beef would have to wait until another time!

3/4 cup soy sauce
3/4 cup water
3 tbsp white vinegar
1/4 cup dark brown sugar
2 tbsp honey (or Agave)
1 tbsp fresh cracked pepper
2 tbsp dark sesame oil
1/4 cup minced garlic (8-10 cloves)
6 green onions, sliced thinly (green tops and bulb)
3 pounds pork ribs (one rack)
sweet and sour slaw
chopped cilantro
lime wedges
go-chu-jang (Korean Sweet & Sauce) or Sriracha sauce
flour and/or corn tortillas


Sweet and Sour Slaw

2 cups cole slaw mix
1 cup julienned cucumber
1/4 cup rice wine vinegar
2 tbsp sugar
generous pinch kosher salt

For The Ribs

In a glass bowl, whisk together all marinade ingredients. Place ribs in a gallon ziploc (cut rack of ribs in half to fit)and pour marinade over ribs. Seal bag and turn a over a few times to coat meat. Lay flat in fridge and marinate 24 hours.

When ready to cook, preheat gas grill to medium high. Place ribs on grill and cook 10 minutes, flip over and cook 10 more minutes. Turn flame off on one side of grill and move ribs to this side. Continue cooking ribs another 4-6 hours, until meat is tender. (you can also slow cook your ribs and finish on the grill...whatever works for you).

For The Slaw

While ribs are doing their thing...whisk together vinegar, sugar and salt in a small bowl. In a glass bowl combine cucumber and slaw mix. Pour dressing over slaw and toss to combine thoroughly. Cover and let sit in fridge until ready to serve.

When ribs are done, remove from grill and let rest 10 minutes. While ribs are chilling, warm tortillas, cut limes into wedges and coursely chop cilantro.

To Asemble Tacos

Shred some of the pork off the bone and pile in a tortilla. Top with some of the slaw and cilantro. Squeeze some lime juice over and drizzle with go-chu-jang...Enjoy!