Air Fryer Dwaeji Deunggalbi Gui (Grilled Pork Back Ribs)
A pork back rib dish air-fried until crisp and glazed with a sweet and spicy soy seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pork back ribs dish parboils the ribs in water with doenjang and aromatics to remove any gaminess before seasoning. First baked in an air fryer and then basted with a spicy soy sauce glaze as it cooks, it delivers a clean, savory depth of flavor. It makes a great weekend meal for the whole family or a fantastic snack with drinks.
- Servings
- 2–3 servings
- Cook time
- 25 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork back ribs2 stalks, 1 kg
Boiling Water
- Water10 cups
- Soju1/2 cup
- Whole black peppercorns1 tbsp
- Bay leaves5 leaves
- Doenjang (Korean soybean paste)2 tbsp
Meat marinade
- Salt1 tsp
- Ground black peppera little
Seasoning
- Regular soy sauce (jin-ganjang)2 tbsp
- Oyster sauce2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar2 tbsp
- Hot sauce1 tbsp
- Vietnamese chili pepper6
- To remove gaminess, soak the ribs in cold water for about 1 hour to draw out the blood, changing the water occasionally.
- If the back ribs are not separated, cut through the meat between the bones with a knife to separate them into individual ribs.
- If you cannot eat spicy food or are making this for children, simply omit the hot sauce and Vietnamese chili peppers.
Steps
If the back ribs are not separated, cut through the meat between the bones with a knife to separate them into individual ribs.
To remove gaminess, soak in cold water for about 1 hour to draw out the blood, changing the water occasionally.
Add all the seasoning ingredients together and mix; crumble the Vietnamese chili peppers by hand as you add them.
Add all the boiling water ingredients to a pot, and once it comes to a rolling boil, add the back ribs and boil for about 5 minutes,
then rinse under running water.
Drain in a colander to remove excess water,
season with salt and ground black pepper, let sit for 30 minutes so the flavor absorbs,
then add about 2 tbsp of cooking oil and mix evenly.
Arrange them on the air fryer rack without overlapping and cook at 185°C for 10 minutes.
Brush the sauce evenly over the ribs and cook at 180°C for 5 minutes,
then brush with sauce again and cook at 180°C for another 5 minutes to finish.
Ppunwife's tips
- Combine all the seasoning ingredients, crumbling the Vietnamese chili peppers by hand as you add them.
- If you cannot eat spicy food or are making this for children, simply leave out the hot sauce and Vietnamese chili peppers.
FAQ
How can I adjust the recipe for children or to reduce the heat?
Simply omit the hot sauce and Vietnamese chili peppers from the seasoning ingredients and proceed with the soy sauce base.
What is the best way to prep the back ribs to eliminate gaminess?
Soak the ribs in cold water for 1 hour to draw out the blood, changing the water occasionally, then parboil for 5 minutes in boiling water with doenjang, bay leaves, whole black peppercorns, and soju.
If I do not have an air fryer, can I cook this in a frying pan?
Yes, you can cook them in a frying pan using the exact same seasoning ratios.
