🇰🇷 Korean BBQ Country Style Ribs Recipe – Sweet, Smoky, and Packed with Flavor
/If you’ve been searching for a way to bring bold Korean BBQ flavors into your backyard smoker, look no further. This recipe takes country-style pork ribs — thick, meaty, and perfect for soaking up smoke — and gives them a sweet, sticky, and savory Korean twist.
The combination of pineapple juice, smoky rub, and tangy Korean BBQ sauce creates a balance of flavors that will light up your taste buds and impress anyone lucky enough to grab a plate. These ribs are simple to make, incredibly flavorful, and guaranteed to turn your next cookout into a crowd favorite.
The Story Behind the Recipe
This one came to life after a long day of experimenting with leftover sauces from a Korean BBQ night. I had some thick-cut country-style ribs sitting in the fridge, and I figured — why not take those deep Korean flavors to the smoker?
After a few rounds of tweaking the glaze, adding pineapple juice, and balancing that smoky heat, the results were out of this world. What started as a backyard experiment turned into a Delmarva Backyard favorite — the perfect marriage of slow-smoked BBQ and bold Korean spice.
Why You’ll Love This Recipe ❤️
🔥 Smoked Perfection: Slow-cooked over wood for that deep smoky flavor.
🥢 Korean-Inspired: Sweet, tangy, and spicy — balanced with that umami richness.
🍍 Tropical Kick: Pineapple juice keeps the ribs juicy and adds natural sweetness.
🥩 Budget-Friendly BBQ: Country-style ribs are hearty, affordable, and packed with flavor.
👨🍳 Crowd-Pleaser: Perfect for game days, summer cookouts, or family dinners.
Backyard Korean BBQ Country Style Ribs
🕒 Prep Time: 30 min 🔥 Cook Time: 3 hrs ⏳ Total Time: 3 hrs 30 min 🍽 Serves: 12+
Ingredients
2 lbs Country Style Pork Ribs
Grill Mates Applewood Rub (or your favorite BBQ rub)
8 oz Pineapple Juice
12 oz Korean BBQ Sauce
(Optional) 1 stick Unsalted Butter
Instructions
1️⃣ Fire Up the Smoker
Set your wood-fired smoker to a steady 275°F (135°C). Fruitwoods like apple or cherry are ideal here — they complement the sweetness of the glaze perfectly.
2️⃣ Prep the Ribs
Pat your ribs dry with paper towels. This helps the rub adhere and creates a better bark during smoking.
3️⃣ Season Generously
Coat all sides of the ribs evenly with Applewood Rub. Don’t be shy — these thick cuts can handle plenty of seasoning.
4️⃣ Smoke ‘Em Low and Slow
Place the ribs directly on the smoker grates and let them soak in that wood-fired flavor for 1.5 hours.
Check that the internal temperature hits around 140°F (60°C) before moving to the next step.
5️⃣ Create the Braising Bath
In a large aluminum pan, pour in 8 oz pineapple juice and half a bottle of Korean BBQ sauce.
This combination not only keeps the ribs moist but infuses them with a tangy, sweet, and smoky profile.
Add the ribs to the pan, spacing them out for even cooking.
6️⃣ Baste and Smoke Again
Brush the ribs generously with the remaining Korean BBQ sauce. Return the pan to the smoker and continue cooking at 275°F.
Baste every 30 minutes using a baster or brush, coating the ribs in that flavorful glaze as they cook.
Pro Tip: Add 1 stick of butter to the pan for an extra layer of richness and shine.
7️⃣ Check for Doneness
When the internal temperature reaches 195°F (90°C), start checking the ribs with a probe. If it slides in like warm butter, they’re done.
8️⃣ Rest Before Serving
Let the ribs rest for 30 minutes in a cooler or covered dish. This redistributes the juices and locks in all that smoky, tender goodness.
Serve with a drizzle of the pan sauce over top — and watch them disappear.
Pro Tips for Perfect Korean BBQ Ribs 💡
🥩 Use Country-Style Ribs: These boneless cuts are meaty and ideal for absorbing flavor.
🍍 Baste Often: Every 30 minutes keeps the ribs glossy, tender, and full of flavor.
🔥 Temperature Consistency: Hold your smoker steady at 275°F for the best results.
🥢 Double the Sauce: Save a bit for dipping — it’s that good.
🧈 Butter Upgrade: Melted butter in the braise makes the glaze silky and rich.
Why This Recipe Works
It’s all about layers of flavor — smoke, sweet, spice, and tang. The pineapple juice breaks down the pork fibers while the Korean BBQ sauce caramelizes into a glossy finish. The result? Tender, juicy ribs with just the right balance of sweet heat and smoky depth.
FAQ
Q: Can I use baby back or spare ribs instead?
A: Absolutely. Just adjust your cook time — baby backs will take about 4 hours, spares closer to 5.
Q: How do I keep the ribs from drying out?
A: Regular basting with the pineapple-Korean BBQ mix keeps them perfectly moist.
Q: Can I make my own Korean BBQ sauce?
A: Yes! Combine gochujang (Korean chili paste), soy sauce, brown sugar, garlic, sesame oil, and rice vinegar.
Q: What’s the best wood for this recipe?
A: Apple or cherry wood for sweetness, or hickory for a bolder smoky note.
Q: How should I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven with a splash of pineapple juice to maintain tenderness.
🔧 Recommended Gear
Meat Thermometer – For accurate internal temps every time.
Baster – Essential for keeping that glossy, sticky glaze fresh throughout the cook.