A favorite dish in the family is for these hot Korean ribs. I took it out of the neighborhood paper. To make the tastes more intense, it is better to leave them in the fridge overnight. More sauce is better, obviously! Serve alongside sesame slaw.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 15 mins |
| Additional Time: | 5 hrs 5 mins |
| Total Time: | 7 hrs 35 mins |
| Servings: | 8 |
| Yield: | 4 rib racks |
Ingredients
- 4 racks baby back pork ribs
- salt and ground black pepper to taste
- 1 small onion, sliced
- 1 cup kochujang (Korean hot sauce)
- ¼ cup white vinegar
- ¼ cup minced garlic
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 (1 1/2 inch) piece fresh ginger root, minced, or to taste
- 1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste
- 1 (12 fluid ounce) bottle pilsner-style lager
- 1 ½ teaspoons toasted white sesame seeds
- 1 ½ teaspoons toasted black sesame seeds
Instructions
- Remove membrane from the back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
- Purée onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger to onion in the blender; purée into a sauce.
- Rub 1/3 of the sauce generously over ribs. Reserve remaining sauce for later. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
- Bake in the preheated oven until meat is loosened from ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool for 5 to 10 minutes.
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
- Cook ribs on the preheated grill until browned, about 6 minutes per side. Coat with 1/2 of the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.
- Instead of grilling, you can finish these ribs in the broiler at 400 degrees F (200 degrees C).
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 645 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 176 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 17 g |
| Sodium | 1668 mg |
| Sugars | 1 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
While these were not the “Korean Style” ribs I’ve had before, this recipe is really good! And some heat but not spicy. I Followed the ingredients and steps exactly, including marinating overnight. The cook time (2.5 hours) resulted in amazingly tender ribs! Thanks for the recipe Nick!
Turned out very good. I doubled the sauce but did not double the chili sauce. Was hot enough. The recipe says to bake the ribs meat side up. Found out the hard way that it is important to due so.
I added some minced jalapenos and they stuck right on the ribs and made each bite that much better.
it was good
Leroy I could find the spivey but I found the sweet and spicy I did everything the same it came out awesome thanks
I love this recipe; however, even though I do love spice I found this a little too spicy for me. The next time I make it, I will cut the gojujang to two tablespoons instead of three and see how that goes. I also think this would go great as a sauce on chicken wings.
It sounds tasty, and I would like to make it. However I am deathly allergic to beer. The author does not suggest any alternative ingredient(s) for people like me or people who must avoid any type of alcohol. I’m hoping they will answer with a suggestion.
Crespy and testy
This recipe is amazing!! I used St-Louis style ribs and they were fall off the bone succulent. Our house smelled so wonderful! It had just the right amount of heat and tones of umami. This is a MUST try recipe!
Unfortunately, I used country style pork instead of ribs. I also did not use the beer. My bad. The sauce was excellent but the meat was very dry. Better not to substitute. Try it with BBQ cabbage wedges drizzled with garlic oil if you don’t care for rice.
Amazing! This is my first allrecipes recipe. The ribs turned out delicious and didn’t have that “porky” flavor, likely due to braising them in beer. We purchased the hot gochujang, which made them spicy. I made one rack and only needed 2 hrs in the oven. I finished the ribs under the broiler for a couple of minutes per side, watching closely the whole time. I’m uploading a photo.
Super tender, a hit with the family. I thought it would be too spicy but it was not… just flavorful. We did the broiler option instead of the grill.. 3 minutes on each side and it was great!
FillCooked this for my Korean son-in-law. He and all of us loved it. He sliced a cucumber to dip in the yummy sauce. The cool with the heat is excellent. Served the ribs with rice and a no-mayo slaw, perfect meal! Can’t wait to make again!
It is ease to mack