This is messy but great for sharing—my kind of food. The ribs will need basting during the last 30 minutes of cooking to prevent them from drying out, so don’t miss out on this step. You can finish these off on a barbecue if you like, but reserve some sauce so you can baste them regularly, as they will burn easily.–Louise Kenney
Korean-Style BBQ Ribs
- 2 pounds 4 ounces pork loin rib racks
- Salt and freshly ground black pepper
- 1/2 medium (4 oz) onion* grated
- 3 garlic cloves grated or crushed
- 1- inch (25-mm) piece of fresh ginger grated
- 2 tablespoons runny honey
- 1/4 cup soft dark brown sugar
- 1/3 cup light soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons rice (or white or cider) vinegar
- 3 tablespoons water
- 1 tablespoon sesame seeds plus extra to serve
- Sliced scallions to serve
*How do you grate an onion?
This easy recipe for Korean-style BBQ ribs is so packed with flavor and it’s easy enough for a weeknight dinner. The final flavor is so good that you can serve this dish to company. Be prepared to eat with your fingers (and maybe lick them after) for the best experience. The sauce is wonderful. I poured the sauce over the ribs at the 1 1/2-hour cooking point, then basted the now uncovered ribs every 10 minutes for 30 minutes.
The recipe suggests turning the ribs at the 15-minute mark. I did that but flipped them back over at the 25-minute mark to get the tops a bit browner. The sauce, although liquid when you first pour it over the ribs, becomes thicker as the ribs cook. I served any leftover sauce from the bottom of the baking dish in a small bowl to pass with the ribs. The ribs were delicious. I served it with crisp asparagus for a contrasting texture.
Four thumbs up for Korean-style BBQ ribs (two from me and two from the hubby!) You can’t help but love a recipe that delivers maximum flavor with minimal effort. And if you line the baking pan (I used a half-sheet pan) with foil well, the clean-up is also a breeze.
One thing that I found was that I thought the ribs needed a little extra time to get tender (perhaps because I used some fairly meaty baby back ribs). I checked them after the first hour and half of baking (before I basted them) and they weren’t quite as falling-off-the-bone as I like yet, so I gave them another twenty minutes at 350°F before basting for the last half hour, and they were perfect. I was worried that a half-hour wouldn’t be enough time for the marinade to do its job, but the perfectly balanced flavors (sweet, salty, umami, tangy) were just fantastic and nicely caramelized. I served it with a stir fry of Asian noodles and vegetables and there is enough for the two of us to have this for dinner again tonight. Yay!
DELICIOUS! The Korean-style BBQ ribs were tender and the barbecue sauce was delicious. We loved them.
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