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Korean BBQ Pork Ribs

Published 08/11/2020. Updated 08/14/2020

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Tender, moist and flavorful Korean BBQ pork ribs! Choose from two different
marinades –sweet and savory or spicy.

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These Korean marinated baby back ribs are tender, moist, and flavorful! You can
choose from two different marinades – sweet and savory or spicy.

The ribs are first slow cooked in the oven and finished off under the broiler or on the
grill until lightly caramelized and charred. If you love tender, delicious pork ribs, you’ll
love this recipe! It’ll certainly be a nice change from the usual fare — with a dry rub and
BBQ sauce.

In Korea, grilled pork ribs are very popular at restaurants where the ribs are partially
grilled in the kitchen and finished off at the table on a wood charcoal (sootbul, 숯불)
grill. At home, I like this easy oven method and then either broil or grill to give them a
nice char and delicious smoky flavor.

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How to prepare baby back ribs

I love to cook with back baby back ribs (aka pork loin ribs or back ribs). They are
tender, lean, and meaty. I usually buy mine at Costco. Their ribs are well trimmed with
the membrane (thin tough white/silver skin on the bone side) already removed. So not
much prep work on my part.

If the ribs still have the membranes, you will need to remove them for the marinade to
penetrate better. Insert a paring knife under the membrane to carefully loosen it, then
slowly pull it by hand away from the bones.

Korean marinades

Each marinade is for 2 whole slabs (about 5 to 7 pounds total), which can easily be
halved or doubled.

Sweet and savory: This marinade is similar to the beef galbi marinade. However, for
pork ribs, I use much more ginger than that of the galbi marinade.

Spicy: The spicy version is the classic spicy pork marinade similar to that used in
jeyuk bokkeum. It is slightly sweet with a lot of kick. You can increase the heat level by
adding more gochugaru without altering the other ingredients.

In either case, the secret to tasty Korean pork ribs is to use lots of fresh garlic and
ginger.

For best results, marinate the ribs overnight or longer (24 to 48 hours if you have
time).

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How to cook the baby back ribs

Slow cook the ribs in the oven, covered, at a low temperature with some marinade in
the baking sheet/dish. This method gives the ribs a steaming effect, keeping the ribs
moist while being cooked.

1. Preheat the oven to 325.

2. Line a baking sheet/dish with aluminum foil. Arrange the ribs, meat side down, on a
baking sheet/dish.

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3. Cover the baking sheet/dish tightly with aluminum foil. Bake them for 1.5 hours (2
hours if you want to fall off the bones tenderness). Remove the foil cover.
4. For the mild version, you will end up with a lot of liquid after slow cooking the ribs.
You can pour it out into a sauce pan, reduce it to a thicker sauce on the stove top, and
use it to baste the ribs.
5. Finish off under the broiler or on the grill until they are slightly charred and
caramelized.

If you have a favorite way to cook the baby back ribs, feel free to use it with these
marinated ribs.

You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated
ribs to room temperature about 1 hour before you either broil or grill them.

What to serve with the Korean ribs

For an easy side dish, I like to throw in some sliced zucchini and/or eggplants and
some chili peppers to the baking sheet/dish during the final step of broiling or on the
grill. You can also serve any Korean vegetable side dishes with these ribs, such as spicy
cucumber salad and baby bok choy kimchi salad. Some fresh vegetables with ssamjang
will be great as well.

See my 15 Korean vegetable side dishes for more.

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Korean BBQ Pork Ribs

4.20 from 125 votes

Main 20 minutes 2 hours 8 hours 4

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Ingredients
For each marinade:

2 slabs baby back ribs (5 to 7 pounds)

Sweet and Savory Marinade:

1/2 cup soy sauce

1/2 cup water
1/4 cup rice wine (or mirin or white wine)
2 tablespoons sesame oil
4 tablespoons honey
2 tablespoons brown sugar
3 tablespoons minced garlic (8 or 9 plump cloves)
2 tablespoons finely grated ginger
1/2 medium onion, grated
1/2 medium sweet apple, grated

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1/2 teaspoon black pepper

Spicy Marinade:

⅔ cup Korean red pepper paste (gochujang, 고추장)

1 to 3 teaspoons Korean red chili pepper flakes (gochugaru, 고추가루)
1/4 cup soy sauce
1/4 cup rice wine (or mirin or white wine)
2 tablespoons sesame oil
4 tablespoons honey
2 tablespoons brown sugar
3 tablespoons minced garlic
2 tablespoons grated ginger
1/2 medium onion, grated
1/2 medium sweet apple, grated
1/2 teaspoon black pepper

Instructions
For the marinade

1. Prepare the ingredients for the marinade of your choice. Mix all of the ingredients well.

Preparing the ribs

1. Pull off the membrane if it's not been removed (see note 2). Cut each slab of the ribs into
two pieces for easier handling. Rinse the ribs and drain. Coat the ribs well with the
marinade, and marinate them for a minimum of eight hours (preferably 24 hours to 48
hours). Turn them over once after half of the marinating time has passed. (You can use
large zip lock bags for easier handling.)

Cooking the ribs

1. Preheat the oven to 325°F (300°F if using a convection oven). Line a baking sheet with
aluminum foil. I used 2 baking dishes. Arrange the ribs, meat side down. If using the mild
marinade, pour some marinade into the baking sheet or dish. Cover the baking sheet/
dish tightly with aluminum foil. Bake them for 1.5 hour (2 hours if you want fall off the

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bones tenderness). Remove the foil cover.

2. If used the mild marinade, you will have a lot of liquid in the baking sheet/dish. Pour it
out into a sauce pan along with any reserved marinade, and bring the liquid to a boil and
reduce by about half or until it turns into a thick consistency. You don't need to do this
with the spicy marinade as it doesn't have as much liquid. Brush the sauce onto the ribs.

Finishing the ribs

1. Option 1: Change the oven setting to broil (500°F) and preheat for a few minutes. Then
broil the ribs until the ribs are lightly caramelized and charred, about 5 minutes on each
side. Baste the ribs with the sauce a couple of times while broiling.

2. Option 2: Preheat the grill and grill the ribs over medium heat until the ribs are lightly
caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce
while grilling.

Notes
1. For convenience, you can blend garlic, ginger, apple and onion in a blender.

2. To remove the membrane, insert a paring knife under the membrane to carefully loosen it,
then slowly pull it by hand away from the bones.

Tried this recipe?

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Mention @koreanbapsang or tag #koreanbapsang!

This recipe was originally posted in July 2011. Here, I have updated it with new photos,
more information and improvements to the recipe.
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