Korean Ribs Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Remove membrane from the back of the ribs: slide a knife under the membrane at one end, loosen it, then pull it off (use a paper towel for grip). Pat ribs dry with paper towels.

Season

Season both sides of the ribs evenly with kosher salt and freshly ground black pepper. Let sit at room temperature while you prepare the sauce (10–15 minutes) or refrigerate up to 2 hours and bring back to room temperature before cooking.

Sear (optional)

Heat a large ovenproof skillet or heavy pan over medium-high heat. Add ~1 tsp vegetable oil. When shimmering, sear ribs meat-side down for 1–2 minutes just to develop some color (this step is optional but adds flavor).

Braise

Place ribs bone-side down in a roasting pan or baking dish. Add 1 cup water to the bottom of the dish (this keeps ribs moist). Cover tightly with foil. Bake in preheated oven for 2 to 2 1/2 hours, until meat is tender and pulling away from the bones but not completely falling apart.

Make the sauce

While ribs braise, whisk together gochujang, soy sauce, rice vinegar, brown sugar, honey, mirin, sesame oil, minced garlic, grated ginger, and gochugaru in a small saucepan. Add 1–2 tablespoons water if the mixture is too thick to whisk smoothly.

Simmer

Place saucepan over medium-low heat and bring to a gentle simmer, stirring frequently. Simmer 4–6 minutes until glossy and slightly reduced. Remove from heat and let cool slightly; sauce will thicken as it cools. Taste and adjust: add more honey for sweetness, vinegar for brightness, or gochujang/ gochugaru for heat.

Preheat broiler or grill

When ribs are tender (after braising), remove from oven and increase oven temperature to broil (or preheat a grill to medium-high). Move rack so ribs will be 6–8 inches from broiler element.

Glaze and caramelize

Brush a generous layer of the Korean BBQ sauce over the top (meat side) of the ribs. Place ribs under the broiler (or on the hot grill, indirect then finish over direct heat) for 3–5 minutes until the sauce is bubbly and caramelized; watch closely to avoid burning. Remove, brush another light layer of sauce, and repeat once more if desired for a deep glaze.

Rest and garnish

Let ribs rest 5 minutes. Brush with a tiny amount of neutral oil if dry and sprinkle toasted sesame seeds and thinly sliced green onions over the top. Serve with lime or lemon wedges on the side for brightness.

Slice between bones into individual ribs or serve as slabs. Offer extra sauce on the side. Great with steamed rice, kimchi, or pickled cucumbers.