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Korean BBQ Pork Ribs
4.5 from 381 votes

Korean BBQ Pork Ribs

Korean BBQ Pork Ribs feature baby back ribs marinated in either a sweet and savory sauce or a spicy gochujang-based marinade. The marinade combines soy sauce, honey, garlic, ginger, grated onion and apple, sesame oil, and spices, offering depth and balance. The ribs are slow-baked covered until tender and then finished uncovered to develop flavor and texture.

Prep Time
20 mins
Cook Time
2 hrs
Additional Time
8 hrs
Servings: 4
Course: Main Course
Cuisine: Asian, Korean

Ingredients

For each marinade:
  • 2 labs baby back ribs 5 to 7 pounds
Sweet and Savory Marinade:
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup rice wine for cooking, or white wine
  • 2 tablespoons sesame oil
  • 4 tablespoons honey
  • 2 tablespoons brown sugar use regular sugar if unavailable
  • 3 tablespoons garlic See note 1, minced, 8 or 9 plump cloves
  • 2 tablespoons ginger See note 1, finely grated
  • 1/2 onion See note 1, medium, grated
  • 1/2 apple See note 1, medium sweet, grated
  • 1/2 teaspoon black pepper
Spicy Marinade:
  • ⅔ cup gochujang Korean red pepper paste, 고추장
  • 1 to 3 teaspoons gochugaru Korean red chili pepper flakes, 고추가루
  • 1/4 cup soy sauce
  • 1/4 cup rice wine or mirin or white wine
  • 2 tablespoons sesame oil
  • 4 tablespoons honey
  • 2 tablespoons brown sugar Use regular sugar if unavailable
  • 3 tablespoons garlic See note 1, minced
  • 2 tablespoons ginger See note 1, grated
  • 1/2 onion See note 1, medium, grated
  • 1/2 apple See note 1, medium sweet, grated
  • 1/2 teaspoon black pepper

Instructions

For the marinade
    Cup of Yum
  1. Prepare the ingredients for the marinade of your choice. Mix all of the ingredients well.
Preparing the ribs
  1. Pull off the membrane if it's not been removed (see note 2). Cut each slab of the ribs into two pieces for easier handling. Rinse the ribs and drain. Coat the ribs well with the marinade, and marinate them for a minimum of eight hours (preferably 24 hours to 48 hours). Turn them over once after half of the marinating time has passed. (You can use large zip lock bags for easier handling.)
Cooking the ribs
  1. Preheat the oven to 325°F (300°F if using a convection oven). Line a baking sheet with aluminum foil. I used 2 baking dishes. Arrange the ribs, meat side down. If using the mild marinade, pour some marinade into the baking sheet or dish. Cover the baking sheet/dish tightly with aluminum foil. Bake them for 1.5 hour (2 hours if you want fall off the bones tenderness). Remove the foil cover.
  2. If used the mild marinade, you will have a lot of liquid in the baking sheet/dish. Pour it out into a sauce pan along with any reserved marinade, and bring the liquid to a boil and reduce by about half or until it turns into a thick consistency. You don't need to do this with the spicy marinade as it doesn't have as much liquid. Brush the sauce onto the ribs.
Finishing the ribs
  1. Option 1: Change the oven setting to broil (500°F) and preheat for a few minutes. Then broil the ribs until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce a couple of times while broiling.
  2. Option 2: Preheat the grill and grill the ribs over medium heat until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce while grilling.

Notes

  • Using a blender to puree garlic, ginger, apple, and onion helps blend marinade flavors evenly.
  • To remove the ribs' membrane, gently loosen with a paring knife, then peel it away by hand for tender ribs.
  • Marinate ribs for at least 8 hours; 24 to 48 hours yields more intense flavor and tenderness.
  • Cutting ribs slab into smaller pieces before marinating makes handling and cooking easier.