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Korean BBQ Pork Ribs: Restaurant-Style with Bogle Zinfandel Pairing

I love trying new flavour combinations and making restaurant-style dishes accessible for home cooks. This Korean BBQ recipe delivers that perfect balance of sweet, spicy, and savoury - plus I've discovered the ideal wine pairing that actually enhances the bold flavours.

These tender, glossy pork ribs capture the perfect balance of sweet, spicy, and savoury that defines great Korean BBQ. The key is gentle pre-cooking followed by high-heat glazing - a technique that ensures succulent meat with that essential caramelised exterior.

Recipe Overview

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Serves: 4-6 people
  • Difficulty: Medium
  • Best Season: Year-round (perfect for summer entertaining)
  • Wine Pairing: Bogle Old Vine Zinfandel

Ingredients

For the Pork:

  • 2 1/2 kg free-range NZ pork ribs
  • 50g fresh ginger, roughly chopped
  • 5 cloves garlic, peeled
  • 3 tbsp soy sauce
  • 2 spring onions, roughly chopped
  • Water to cover

For the Korean BBQ Sauce:

  • 1 tbsp sesame oil
  • ¼ cup gochujang (available in international aisle)
  • the ¼ cup apricot jam
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame seeds
  • 1 tbsp rice vinegar
  • 8 cloves garlic
  • 5cm piece fresh ginger, peeled

For Serving:

Instructions

1. Prepare the Pork Place pork ribs in a large stockpot with roughly chopped ginger, 5 garlic cloves, soy sauce, and spring onions. Cover completely with cold water and bring to a gentle simmer. Cook for 1 hour until tender but not falling apart.

2. Make the Korean BBQ Sauce While pork cooks, combine sesame oil, gochujang, apricot jam, soy sauce, honey, sesame seeds, rice vinegar, garlic cloves, and ginger piece in a mini blender. Blend until smooth. Set aside. If no small blender just finely chop/grate the garlic and ginger.

3. Prepare for BBQ Carefully lift pork ribs from cooking liquid and pat dry. Preheat your BBQ to medium-high, then reduce the heat significantly before cooking - you want gentle heat to prevent the sauce from burning.

4. Glaze and Grill Brush ribs generously on both sides with Korean BBQ sauce. Grill for approximately 5 minutes each side, brushing with more sauce as needed. The goal is a caramelised, glossy exterior without completely blackening.

5. Serve and Enjoy Transfer to serving platter, garnish with sliced spring onions and extra sesame seeds. Serve immediately with just lightly chilled Zinfandel.

Laura's Expert Tips

Wine Pairing Discovery: Wine critics consistently rate Zinfandel as ideal for Korean BBQ - the wine's natural fruit sweetness balances gochujang heat whilst the higher alcohol content stands up to bold marinades. Our Bogle Old Vine Zinfandel earned its place specifically for this compatibility.

Cooking Technique: This two-stage method delivers restaurant results at home - pre-cooking ensures tender ribs whilst preventing the sauce from burning during grilling.

Ingredient Notes: Gochujang varies in heat levels - start with the stated amount and adjust to taste. Most supermarkets stock it in the international aisle, or try Asian grocers for the best selection.

Make-Ahead Strategy: Cook the ribs up to step 3 the day before. Store covered in the fridge, then bring to room temperature before grilling. The sauce keeps for about two weeks refrigerated.

Why This Wine Pairing Works

Our Bogle Old Vine Zinfandel delivers exactly what Korean BBQ demands. Wine Enthusiast consistently rates this wine for its fruit-forward character and structure - perfect for balancing gochujang's heat whilst complementing the sweet-savoury sauce profile.

Serve slightly chilled (16-18°C) to maintain summer refreshment whilst providing the wine's full flavour impact.

Shop Bogle Old Vine Zinfandel

Serving Suggestions

Perfect For:

  • Summer BBQ entertaining
  • Korean-inspired dinner parties
  • Weekend family gatherings

Complete the Meal:

  • Steamed jasmine rice
  • Quick kimchi or pickled vegetables
  • Greystone Pinot Gris for white wine drinkers

Recipe Notes & Variations

Heat Level Adjustments: Reduce gochujang by half for milder heat, or add gochugaru (Korean chilli powder) for those who love serious spice.

Alternative Proteins: This sauce works brilliantly with pork belly, beef short ribs, or even chicken wings.

BBQ-Free Option: Preheat the oven to 220 C and bake for 15-20 minutes until hot and glossy.

Enjoyed this recipe? Browse our recipe and pairing blog or call Laura directly at 021 591 500 for personalised wine recommendations for your next Asian-inspired feast.

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