Easy And Simple Korean Bbq Ribs Recipes
KOREAN STYLE BBQ PORK RIBS RECIPE BY TASTY
Get your fingers sticky with these deliciously saucy Korean style BBQ ribs ????
Provided by Tristan Fisher
Categories Dinner
Time 2h25m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 150 degrees celsius.
- Mix together the salt, pepper and sugar for the rub and apply liberally over the ribs.
- Wrap entirely in foil and bake in the oven for 2 hours at 150 degrees celsius / 300 degrees Fahrenheit.
- In a saucepan, combine all of the sauce ingredients and bring to a boil then immediately reduce the heat until the sauce thickens and then set aside.
- Remove the ribs from the oven and unwrap from the foil. Brush a generous amount of the BBQ sauce over both sides of the ribs and place back in the oven for a further 10 minutes.
- Remove from the oven, brush more bbq sauce on and sprinkle with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 1172 calories, Carbohydrate 74 grams, Fat 79 grams, Fiber 2 grams, Protein 40 grams, Sugar 68 grams
KOREAN BBQ SHORT RIBS (GAL-BI)
This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.
Provided by funinthesun
Categories World Cuisine Recipes Asian Korean
Time 7h25m
Yield 5
Number Of Ingredients 10
Steps:
- Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
- Preheat an outdoor grill for medium-high heat.
- Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
Nutrition Facts : Calories 710 calories, Carbohydrate 23.2 g, Cholesterol 111.9 mg, Fat 55.5 g, Fiber 1 g, Protein 28.8 g, SaturatedFat 22 g, Sodium 2230.6 mg, Sugar 17 g
KOREAN BBQ BABY BACK RIBS
When you live-and cook-in Kentucky, you need to know your ribs. Chef Edward Lee starts his baby back rib recipe with a classic dry rub, then cooks the racks low and slow in a sauce spiked with spicy gochujang, a nod to his Korean roots. (Note: Ribs need to chill overnight in the fridge, so plan ahead!)
Provided by Edward Lee
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- BBQ sauce: In a saucepan, bring all ingredients to a simmer over low heat. Cook uncovered, 1-2 hours. (Note: Sauce can also be made while the ribs are baking during the first hour, Step 3.)
- Ribs: Combine dry ingredients in a mixing bowl. Place ribs on a rimmed baking sheet lined with parchment paper. Sprinkle rub all over the ribs, using more on the meaty side. Massage the rub into the meat (tip: wear non-latex gloves for easy cleanup). Cover with foil and chill in the refrigerator at least 4 hours, preferably overnight.
- Preheat oven to 250 degrees F. Remove ribs from refrigerator and wrap each rack tightly in foil. Place them in a roasting pan side by side and bake 1 hour. (Alternatively, you can smoke the ribs, uncovered, in a smoker at 220 degrees F for 1 hour.)
- Take the ribs from the oven and remove the foil. Return the ribs to roasting pan; pour any liquid in the foil over the ribs. Pour the BBQ sauce over the ribs. Loosely cover pan with foil and bake 1 hour 15 minutes to 1 hour 45 minutes, basting halfway through.
- Assembly: Remove ribs from oven and place on a cutting board. Cut into two-rib portions and serve stacked on a platter, with extra sauce from the pan on the side.
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