Lemon Grilled Pork Ribs (Remon Deunggalbi Gui)

Photo: Korea Ministry of Food and Drug Safety

Lemon Grilled Pork Ribs (Remon Deunggalbi Gui)

Name: Lemon Grilled Pork Ribs (Remon Deunggalbi Gui)
Cuisine: South Korea
Ingredients: 150 g Main ingredients: pork back ribs (150g); 10 g garlic (10g); 15 g lemon (15g); 10 g Seasoning: soju (10g); 1 g rosemary (1g); 1 g minced garlic (1g); 1 g ground black pepper (1g); 5 g olive oil (5g); 10 g Dipping sauce: yogurt (10g); 2 g honey (2g); 2 g lemon juice (2g)

레몬등갈비구이

Side dish · Grilled

Side dishesCourse

281kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Lemon Grilled Pork Ribs (Remon Deunggalbi Gui)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Main ingredients: pork back ribs필수 재료 : 등갈비(150g)
150 g
garlic마늘(10g)
10 g
lemon레몬(15g)
15 g
Seasoning: soju밑간 : 소주(10g)
10 g
rosemary로즈메리(1g)
1 g
minced garlic다진마늘(1g)
1 g
ground black pepper후춧가루(1g)
1 g
olive oil올리브유(5g)
5 g
Dipping sauce: yogurt디핑소스 : 요거트(10g)
10 g
honey꿀(2g)
2 g
lemon juice레몬즙(2g)
2 g

Nutrition per serving

281kcal

2gCarbs

24.4gProtein

19.5gFat

74.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the ribs in cold water (5 cups) for at least 1 hour to remove the blood.
Cut the ribs apart one rib at a time.
Season the prepared ribs, then toss with the garlic and rosemary and marinate for about 30 minutes.
Bake the marinated ribs in an oven preheated to 190°C for 40 minutes, then flip and bake at the same temperature for 30 more minutes.
Make the dipping sauce.
Put the grilled ribs on a plate, squeeze lemon juice over them, and finish with the dipping sauce on the side.

💡 Tip- Seasoning with lemon lowers the sodium content. - Dipping the ribs in the sauce rather than pouring it on reduces sodium intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.