Korean BBQ Baby Back Ribs
Korean BBQ Baby Back Ribs are a traditional Korean style rib dish, using many of the traditional ingredients. Our Korean BBQ Rub used in the marinade give the ribs a unique flavor not found in other rib recipes. Our blend of brown and maple sugars, orange peel, Korean gochugaru chile pepper and other spices, along with the other ingredients, gives the ribs a flavor you’ll want to make again and again.
While these ribs have a Korean BBQ flavor profile, you’ll still want to serve them like other ribs, with a side of cole slaw, or other side dish of your choice.
Serves 4
Ingredients:
2 Slabs Baby Back Ribs
Marinade:
½ Cup Water
½ Cup Soy Sauce
¼ Cup White Wine (Rice wine works too if you have it.)
4 Tablespoons Honey
2 Tablespoons Sesame Oil
3 Large Garlic Cloves, Minced Fine
3 Tablespoons Sheffield’s Korean BBQ Rub
2 Tablespoons Fresh Ginger, Grated Fine
½ Medium Sweet Red Apple, Grated (Use a box grater.)
½ Medium Onion, Grated (Use a box grater.)
½ Teaspoon Freshly Ground Black Pepper
Sweet Thai Chile Sauce for dipping (Optional)
Directions:
In a medium mixing bowl, add all the marinade ingredients. Whisk well to combine. Set aside until needed.
Remove the silverskin membrane from the rib slabs if still on. Cut each slab into two pieces. Put the ribs in a marinating tray or zip lock bags. Pour the marinade over the ribs and close the container or bags. Toss the ribs in the tray or bag to coat all over. Marinate for at least 8 hours. Overnight if you have the time so the flavors develop.
Preheat the oven to 325°F. Spray 2 large baking dishes with non-stick cooking spray. Transfer the ribs into the dishes, meat side down. Pour ½ cup of the marinade into each dish. Cover the dishes with foil and seal tightly. Pour the rest of the marinade into a small sauce pan. Bake the ribs for 1 ½ hours. They should be fork tender.
When the ribs are almost done, set up your grill for medium heat. You’ll finish them on the grill to brown them some and give them a nice char.
Remove the ribs from the oven. Transfer them to a platter and lightly cover to keep warm. Pour the sauce from the dishes into the sauce pan with the reserved marinade. Bring to a boil, reduce heat and simmer for 10 minutes.
When the grill is ready, place the ribs on the grill, meat side up. Baste with the sauce and turn over, meat side down. Baste the rib side with the sauce. Turn over after 3 minutes. Baste the meat again with more sauce. Turn over, meat side down. Baste the rib side with more sauce. Grill another 2 to 3 minutes. Remove from the grill. They should be dark golden brown and lightly charred. Don’t overcook, or they will burn.
Serve the ribs with a side of cole slaw or other favorite side dish. These ribs are delicious as is, since they have the Korean BBQ taste we blended into our rub. If you are used to dipping your ribs into a sauce, we also serve ours with Sweet Thai Chile Sauce. The sweet chile flavor compliments the rib marinade cooked onto the ribs. Enjoy!