Baby Back Pork Ribs Recipe

Prepare ribs

Preheat oven to 275°F (135°C). If the rack has membrane on the bone side, slide a knife under the membrane at one end, grip it (use a paper towel) and pull to remove. Pat ribs dry with paper towels.

Season

Rub the ribs with the neutral oil, then evenly season both sides with kosher salt, black pepper, garlic powder and onion powder. Let sit at room temperature for 20 minutes while you prepare the sauce and sides (or refrigerate up to overnight, covered).

Slow-cook ribs

Place seasoned ribs bone-side down on a foil-lined sheet pan. Tightly tent with aluminum foil to create a sealed pocket. Bake in the preheated oven for 2 to 2 1/2 hours, until meat is tender and has pulled back from the bone about 1/4–1/2 inch.

While ribs cook, combine soy sauce, brown sugar, mirin, sesame oil, grated garlic, grated ginger and gochujang (if using) in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer 3–4 minutes to meld flavors. Remove from heat and stir in toasted sesame seeds and sliced green onion. Reserve about 2 tablespoons for glazing; keep remaining sauce warm or at room temperature for serving.

Cut the potatoes into even fries (about 1/3"–1/2" thickness). Rinse under cold water until water runs clear to remove excess starch, then pat thoroughly dry with a towel.

High-heat roast method: Toss the dried fries with 2 tablespoons neutral oil, kosher salt and black pepper. Spread in a single layer on a sheet pan (use two pans if crowded). Roast in a 425°F (220°C) oven for 25–30 minutes, turning halfway, until golden and crisp. Alternatively, deep-fry at 350°F (175°C) in batches for 3–4 minutes until crisp, then drain on paper towels and season immediately.

In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and pepper until smooth.

Add shredded cabbage and grated carrot to the dressing and toss to combine. Taste and adjust seasoning. Chill in refrigerator for at least 15 minutes to let flavors marry, or up to 2 hours. Drain a bit of liquid if it becomes watery before serving.

Glaze and brown ribs: When ribs are tender from the oven, remove foil and brush the meaty side generously with reserved kalbi BBQ sauce. Set your oven to broil (or preheat a hot grill to medium-high). Broil the ribs 3–5 minutes, watching closely, until sauce bubbles and develops slight char spots. Alternatively, place ribs on a hot grill for 3–5 minutes, basting with sauce, to get a grilled finish. Remove and let rest 5 minutes.

Slice: Transfer ribs to a cutting board and slice between bones into individual ribs or leave as the half rack to serve.

Plate: Place fries alongside the ribs, add a scoop of classic slaw. Drizzle or serve remaining kalbi sauce on the side and sprinkle optional cilantro or sliced green onion over the ribs. Serve immediately.