Best Kickn Korean Oven Bbq Ribs Recipes

OVEN BAKED KOREAN BBQ BEEF RIBS

Oven Baked Korean BBQ Beef Ribs image

How to make supremely tender and delicious baked Korean BBQ beef ribs in the oven!

Provided by Sue | My Korean Kitchen

Categories Main

Time 8h5m

Number Of Ingredients 9

Ingredients

2 kg beef back ribs (, membrane removed)
3/4 cup soy sauce
6 Tbsp brown sugar
1/4 cup rice wine ((mirin))
1 red apple (or asian pear (230 g / 8.1 ounces), cored)
1 onion ((180 g / 6.3 ounces))
2 Tbsp minced garlic
2 tsp minced ginger
1/4 tsp ground black pepper

Steps:

Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
Pour the marinade over the meat and make sure it's reaching all parts of the meat. Cover the meat and transfer it to the fridge. Marinate the meat for at least 4 hrs (but ideally for 24 hrs for optimal results).
Preheat the oven on 100 C/212 F for 20 mins. Lay down some waxed baking paper (or aluminium foil) on a baking sheet (or roasting pan). Then place the marinated rack of ribs. Splash some marinade around the ribs but discard most of sauce. Cook it for 8 hrs.
Take the meat out and carve. Serve.

Nutrition Facts : Calories 1554 kcal, Carbohydrate 34 g, Protein 82 g, Fat 117 g, SaturatedFat 37 g, Cholesterol 400 mg, Sodium 2843 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving

KOREAN BBQ BABY BACK RIBS

Korean BBQ Baby Back Ribs image

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

Ingredients

3/4 cup ketchup
1 stick unsalted butter
1 cup brown sugar
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon freshly ground black pepper
3 cups gochujang, Korean fermented chili paste, available at Asian markets or online
1 cup cider vinegar
4 cloves garlic, minced or grated
1/4 cup kosher salt
1/4 cup brown sugar
1 tablespoon paprika, sweet or smoked
1 tablespoon garlic powder
1 tablespoon Freshly ground black pepper
2 racks baby back ribs, about 3½?4 pounds

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.