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Asian Style Dry Rub Pork Ribs

Asian Style Dry Rub Pork Ribs

Here’s some magic: cook as many DeBragga ribs as you want in the oven a couple of days before your party, then the day of, finish them off on the grill. Aaaaand done.
  • Prep Time refrigerate overnight
  • Cook Time 2 hrs in the oven, 6 min on the grill to finish


Dry Rub

  • 3T kosher salt
  • 3T light brown sugar
  • 3T roasted cumin
  • 3T Gochugaru flakes
  • 3T ground black pepper (I use Urfa Biber Black Pepper Flakes)
  • 2T garlic powder
  • 2T 5-spice powder
  • 2 racks DeBragga Pork Ribs


  1. The day before cooking:
  2. Remove membrane from the back of ribs and blot ribs dry.
  3. Work the dry rub into every inch of the ribs, front and back.
  4. Wrap tightly in plastic wrap and refrigerate.
  5. The day of cooking:
  6. Bring ribs to room temp for 2 hours before roasting.
  7. Heat oven to 300 °
  8. Put ribs on a rimmed sheet pan or into a large roasting pan, cover tightly with foil, and roast low and slow for 2 hours until fork-tender.
  9. Sizzle them on your grill for a few minutes.
  10. NOTE: You can roast your ribs in advance if you want, then cool, wrap, and refrigerate until needed.  Bring to room temp before finishing them off on the grill.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen