Baby Back Ribs Recipe

Remove membrane and season

Preheat oven to 275°F (135°C). Pat the ribs dry with paper towels. Flip the rack so the bone side is up and use a butter knife to loosen and peel off the thin silver membrane; discard. Trim any excess fat. Lightly season both sides with the salt and black pepper, rubbing it in.

Place the ribs bone-side down on a large sheet of foil on a rimmed baking sheet. If using two racks, you can cut them in half to fit. Loosely tent the ribs with another sheet of foil to seal.

Prepare aromatics

Mince the garlic and grate the ginger finely (or mince).

In a medium saucepan combine soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, water, and gochugaru or smoked paprika (if using). Whisk to combine.

Bring the mixture to a gentle simmer over medium heat, stirring so the sugar dissolves. Mix the cornstarch with 1 tablespoon cold water to make a slurry, then whisk it into the simmering sauce. Cook 1–2 minutes until the sauce thickens slightly to a glossy glaze consistency. Remove from heat and let cool slightly. Reserve about 1/3 cup of the sauce for serving.

Place the tented ribs in the preheated oven and bake low and slow for 2 to 2 1/2 hours, or until the meat is very tender and pulling back from the bones by about 1/4–1/2 inch.

Carefully remove the top foil tent and brush a generous layer of the prepared Korean BBQ sauce over both sides of the ribs. Increase oven temperature to 425°F (220°C). Return the ribs (uncovered) to the oven for 8–12 minutes, then brush a second layer of sauce and bake another 5–8 minutes until the sauce is sticky and caramelized. Watch closely to prevent burning.

Alternatively, for a smokier finish, after glazing you can finish the ribs on a hot grill or under a broiler for 3–5 minutes per side, brushing with additional sauce and turning once to achieve charred edges. If using a grill, lightly oil grate with the neutral oil to prevent sticking.

Remove ribs from oven or grill and let rest 10 minutes on the cutting board. Slice between the bones into individual ribs or small sections.

Arrange on a platter, drizzle with the reserved 1/3 cup sauce, sprinkle with toasted sesame seeds and sliced green onions. Serve extra sauce on the side.