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Korean BBQ Pork Ribs — Four Wines That Actually Work

By Laura Faire 

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 — and I've matched it with wines that genuinely enhance the bold flavours rather than competing with them.

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 entertaining)
Wine Pairing: Two Hands Brave Faces GMS or Knappstein Clare Valley Riesling

Ingredients

For the Pork:

2½ 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 the international aisle)
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:

2 spring onions, finely sliced
Extra sesame seeds
Your chosen wine, served slightly chilled

Instructions

1. Prepare the Pork
Place pork ribs in a large stockpot with roughly chopped ginger, 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 the pork cooks, combine sesame oil, gochujang, apricot jam, soy sauce, honey, sesame seeds, rice vinegar, garlic cloves, and ginger in a small blender. Blend until smooth and set aside. If you don't have a small blender, simply finely chop or grate the garlic and ginger before combining.

3. Prepare for Roasting
Preheat oven to 210°C. This method works better than outdoor grilling for maintaining control over the sticky glaze.

4. Glaze and Bake
Brush ribs generously on both sides with Korean BBQ sauce. Bake for approximately 20 minutes.

5. Finish Under the Grill
Switch your oven to grill and heat to the highest setting. Brush with more sauce as needed, then grill for 3–4 minutes. The goal is a caramelised, glossy exterior without completely blackening. You could finish this stage on the BBQ, but in my experience it just drags sticky goodness somewhere else to clean up later.

6. Serve and Enjoy
Transfer to a serving platter, garnish with sliced spring onions and extra sesame seeds. Serve immediately.

Why These Wine Pairings Work

Korean BBQ is one of the most wine-challenging cuisines — you need something that handles both the heat of gochujang and the sweetness of the glaze. Here are my picks depending on what you're in the mood for.

Two Hands Brave Faces GMS — The Red Pick
This Barossa GMS starts with a lean, focused fruit profile that opens up beautifully in the glass — juicy and sweet with stone fruit, darker berry, and earthy undertones, carried by fine, caressing tannins. That evolving juiciness mirrors the glaze on the ribs perfectly, whilst the earthy, savoury undertones complement the sesame and gochujang without being overwhelmed. Serve at 16–18°C.

Two Hands Yesterday's Hero Grenache — The Red Alternative
From the magical Blewitt Springs sub-region, this pure Grenache brings glazed berries, dark cherry, dried herbs, and lavender — a more aromatic, perfumed take that works beautifully alongside the bold BBQ flavours. The sweet, dense fruit fills the palate evenly and lingers long. A wonderful choice if you have Grenache lovers at the table.

Knappstein Clare Valley Riesling — The Classic White Pairing
Riesling is one of the great food wines of the world, and Clare Valley is one of its finest homes. Rated 95 points by Sam Kim, Wine Orbit, this Knappstein brings lime, spice, and white florals with a lively mineral acidity that cuts cleanly through the richness of the pork, whilst its natural fruit sweetness acts as the perfect counterpoint to the gochujang heat. Serve well chilled at 8–10°C.

Greystone Riesling — The NZ White Pick
Where the Knappstein is all Clare Valley lime and spice, this organically grown Canterbury Riesling takes a softer, rounder approach — fresh, crisp acidity balanced with a medium sweetness and a long, poised finish. That gentle sweetness is a natural foil for the chilli heat in the sauce, making it a wonderfully easy-drinking choice for guests who prefer a lighter, more delicate style. Serve well chilled.

Laura's Tips

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 an Asian grocer 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 glazing and grilling. The sauce keeps for up to two weeks refrigerated.

Serving Suggestions

Perfect For: Korean-inspired dinner parties, weekend family gatherings, relaxed entertaining with friends.

Complete the Meal: Steamed jasmine rice, quick kimchi or pickled vegetables, and a simple cucumber salad dressed with rice vinegar and sesame oil.

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 chicken wings.

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.

Related Content:

Sources and Citations:

  • Professional wine reviews from Wine Orbit and industry experts
  • Restaurant industry partnerships and buyer preferences
  • New Zealand wine competition results and awards

Additional Research: