Ham Ji Park in Los Angeles is well known for its dwaeji galbi (spicy-sweet pork ribs). A few weeks ago I ordered their ribs for “research” purposes, and after testing this recipe multiple times I’m confident I’ve recreated the flavor and texture at home. Below is a clear, simple version of my Ham Ji Park copycat dwaeji galbi that you can make on a grill or in a hot skillet.
Dwaeji galbi is a classic Korean barbecue dish: pork spare ribs marinated in a sweet and spicy sauce, then grilled quickly over high heat. The result should be glossy, slightly charred, and juicy with a balanced sweet-heat glaze. This recipe is straightforward, uses common Korean pantry ingredients like gochujang and sesame oil, and consistently pleases family and friends.
Before refining the recipe I researched techniques and tested the marinade and cooking method three times. I even did a side-by-side taste test with ribs from Ham Ji Park. For the final trial my husband’s friends joined dinner and finished every bite—so this version replicates the key elements well. Here are the practical takeaways I learned that will help you get excellent results at home:
- No overnight marinating necessary: Unlike many marinades, this one penetrates quickly. Thoroughly massage the sauce into the ribs and you can grill them right away. Letting them sit 30–60 minutes will deepen flavor, but it’s not required.
- Use pork spare ribs, not baby back: Spare ribs are flatter and present more surface area for the marinade, so each bite carries more of the sauce. Baby back ribs tend to be meatier and don’t absorb the glaze as evenly.
- Grill fast on high heat: Ham Ji Park cooks their ribs at high temperature for a quick char without drying the meat. Expect roughly 25–30 minutes of active grilling with frequent flipping and basting so the glaze caramelizes while the ribs stay juicy. Cutting ribs thinner speeds cooking, so adjust time if you slice thinner pieces.
- Optional presentation tip: For a dramatic serving, place the finished ribs on a hot cast-iron or sizzling plate with some sautéed onions. Heat the skillet briefly on the grill, add a little oil and sliced onions, then transfer the grilled ribs to the skillet and serve immediately so they sizzle at the table.
Dwaeji Galbi 돼지갈비 — Ham Ji Park Copycat Pork Ribs
Author: Stella Navarro-Kim
Summary: Korean sweet and spicy pork spare ribs inspired by Ham Ji Park.
Prep: 1 hr (includes soaking) • Cook: 25 mins • Total: 1 hr 25 mins • Serves: 4 people
Ingredients
Main
- 3 lb pork spare ribs
- 1 green onion, chopped
- 1 tsp sesame seeds
- 1/2 onion, sliced (for optional skillet)
Marinade
- 1/4 Asian pear (or a small apple), roughly chopped
- 2 tbsp onion, roughly chopped
- 2 tbsp garlic
- 1 tsp ginger, grated
- 1 tbsp mirin (or dry sherry)
- 1 tbsp soy sauce
- 1/3 cup oligodang (cooking syrup) or granulated sugar (adjust for sweetness)
- 1 tbsp sesame oil
- 1 tbsp doenjang (fermented soybean paste)
- 2/3 cup gochujang (Korean red chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1/2 tsp black pepper
- 1/2 tsp MSG (optional)
Instructions
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Remove the membrane from the back of the ribs, then cut them into single-rib pieces. Soak the cut ribs in cold water for 1 hour to remove excess blood and impurities, then drain and pat dry.
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Combine all the marinade ingredients in a blender or food processor and blend until smooth. Taste and adjust sweetness—Ham Ji Park’s version is very sweet, so add more syrup or sugar if you prefer that profile.
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Reserve a small amount of the marinade for basting. Massage the remaining marinade thoroughly into the ribs so each piece is well coated.
- Preheat and oil your grill so it’s hot and ready to char. Grill the ribs over direct high heat. Watch closely and flip frequently to prevent burning.
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When pieces begin to char, flip and baste with the reserved marinade. Continue alternating flipping and basting until the ribs are caramelized and cooked through, about 20–30 minutes depending on thickness.
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Optional skillet step: slice some onions and cook them briefly in a hot skillet or cast iron plate with a little oil until they soften. Transfer the finished ribs to the skillet and remove from heat; the residual heat will keep them sizzling when served.
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Garnish with chopped green onions and sesame seeds before serving.
Additional Notes
This recipe produces glossy, sweet-and-spicy ribs with a balanced heat from gochujang and gochugaru. Use spare ribs for the best marinade coverage, and keep the grill hot so the exterior glazes quickly while the inside stays tender. If you prefer less heat, reduce the gochugaru or use less gochujang. For a sweeter finish closer to the restaurant style, increase the oligodang or sugar slightly.
Course: Main Course • Cuisine: Korean • Keyword: dwaeji galbi, Ham Ji Park copycat ribs, sweet and spicy pork ribs
If you try this recipe, please leave a comment and let me know how it turned out. I love hearing variations and serving suggestions—especially if you used a sizzling plate to present it.