Baby Back Ribs, Korean-Style

Korean-style baby back ribs are a mouth-watering and delicious dish that is sure to satisfy your cravings for something savory and sweet. This recipe is a fusion of Korean and American flavors, and it is perfect for those who love to experiment with different tastes and ingredients.

One of the key ingredients in this recipe is gochujang, which is a Korean chili paste that gives the dish its signature spicy kick. It is made from red chili peppers, fermented soybeans, and glutinous rice, and it is commonly used in Korean cuisine to add heat and depth to dishes.

Another essential ingredient in this recipe is sesame oil, which is a staple in Korean cooking. It has a nutty and aromatic flavor that complements the sweetness of the brown sugar and honey in the marinade. The combination of these ingredients creates a flavor profile that is both savory and sweet, with a hint of spiciness.

To make this recipe, you will need to first prepare the marinade by mixing soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, honey, chopped garlic, and ginger in a bowl. This mixture will infuse the ribs with flavor and help to tenderize the meat.

Next, you will need to remove the membrane from the back of the ribs and season them with salt and pepper. Then, place the ribs in a large baking dish and pour the marinade over the top, making sure to coat the ribs evenly.

Marinading is the key here. Allow the ribs to mingle with the sauce for at least 2 hours but as much as 24. The is allow the meat to tenderize and take on some of the flavors of Korea! In the same covered dish, bake in the oven for 1 1/2 to 2 hours, or until the meat is tender and cooked through.

Once the ribs are cooked, remove the foil and brush them with any remaining marinade. Increase the oven temperature and bake (or even broil – or better yet, grill over charcoal) for an additional 10 to 15 minutes, or until the ribs are caramelized and crispy on the outside. Sprinkle with toasted sesame seeds and chopped scallions before serving.

Korean-style baby back ribs are a delicious and easy-to-make dish that is perfect for any occasion. Whether you are looking for a new recipe to try or want to impress your friends and family with your cooking skills, this dish is sure to satisfy. So go ahead and give it a try – your taste buds will thank you!

There are a few tips and tricks you can follow to make sure your Korean-style baby back ribs turn out delicious:

1. Remove the membrane: Be sure to remove the membrane from the back of the ribs before seasoning them. This will help the marinade penetrate the meat and ensure that the ribs are tender and flavorful.
2. Marinate for at least 2 hours: It’s best to marinate the ribs for at least 2 hours, or overnight if possible, to allow the flavors to fully infuse into the meat.
3. Use a baking dish with high sides: Make sure to use a baking dish with high sides to prevent the marinade from spilling over while the ribs are cooking or being transferred from the oven.
4. Use a meat thermometer: To ensure that the ribs are cooked through, use a meat thermometer to check the internal temperature. The temperature should read 145°F (63°C) for pork. Use the temperature probe to test for tenderness too.
5. Broil for a crispy finish: If you want your ribs to have a crispy finish, broil them in the oven for the last 10-15 minutes of cooking time. This will help to caramelize the marinade and give the ribs a delicious crust.
6. Instead of broiling, build a nice strong fire of wood and charcoal and finish these on the grill to finish. A whole new level of rustic flavor can be had. (Tip within a tip = Cook the ribs the day before and finish on the grill just before serving.)
7. Let the ribs rest: Allow the ribs to rest for a few minutes before slicing and serving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

The total cooking time for this recipe is approximately 2 hours and 10 to 15 minutes. (Plus the 2 to 24 hours of marinading) The first step of baking the ribs covered in foil for 1 1/2 to 2 hours is crucial to making the meat tender and flavorful. The second step of increasing the oven temperature and baking the ribs uncovered for an additional 10 to 15 minutes is what gives the ribs that caramelized and crispy finish. Be sure to keep an eye on the ribs during this step to make sure they don’t burn.

Korean-style baby back ribs

Print Recipe

mouth-watering anddelicious dish that is sure to satisfy your cravings for something savory andsweet

Course Main Course

Cuisine Korean

Keyword Ribs

Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

Marinading time 1 day d

Total Time 1 day d 2 hours hrs 15 minutes mins

Servings 6

Calories 479

Ingredients

• 2 racks baby back ribs
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup rice vinegar
• 1/4 cup sesame oil
• 1/4 cup gochujang Korean chili paste
• 1/4 cup honey
• 1/4 cup chopped garlic
• 1/4 cup chopped ginger
• 2 tablespoons toasted sesame seeds
• 2 scallions chopped
• Salt and pepper to taste

Instructions

• Preheat the oven to 350°F (175°C).
• Remove the membrane from the back of the ribs and season with salt and pepper.
• In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, honey, garlic, and ginger.
• Place the ribs in a large baking dish and pour the marinade over the top, making sure to coat the ribs evenly.
• Cover the dish and marinade for 2 to 24 hours.
• In a covered dish, bake for 1 1/2 to 2 hours, or until the meat is tender and cooked through.
• Remove the foil and increase the oven temperature to 425°F (220°C).
• Brush the ribs with any remaining marinade and bake for an additional 10 to 15 minutes, or until the ribs are caramelized and crispy on the outside.
• Sprinkle with toasted sesame seeds and chopped scallions before serving.

Notes

You can cook these in a smoker or on a charcoal or gas grill, but it is important to cook these wrapped in the marinade to achieve the flavor profile. Finishing over a wood fire is preferred by me to say the least. It adds a nice BBQ flavor and aroma.