Best Korean Bbq Baby Back Ribs Recipes

Korean BBQ Baby Back Ribs image

Provided by Edward Lee

Categories main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 15

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.

Korean BBQ Baby Back Ribs image

Number Of Ingredients 8

Steps:

Heat oven the 375F. (optional) Using a butter knife to pry it up, separate the membrane from the back of the ribs and discard. Generously season both sides of the ribs with salt and pepper. Wrap the ribs in foil, meaty side up and seal completely. Bake for 90 minutes. To make the Korean Kalbi sauce, mix together the remaining ingredients in a bowl. After the ribs are cooked, remove from the oven and carefully open up the foil -- be careful of the hot steam! Slather 3/4 of the Korean Kalbi sauce on the tops of the ribs. Place the oven rack in the top third of the oven and heat the broiler to high. Put the ribs back in the oven, foil still open, and broil until the sauce bubbles and caramelizes, about 3-5 minutes. Keep a watch on the ribs - it's so easy to burn them! Just before serving, pour the remaining Korean Kalbi sauce on top of the ribs.