Best 5 Easy And Simple Korean Bbq Ribs Recipes

**Discover Authentic Korean Flavor with these Easy and Simple Korean BBQ Ribs Recipes**

Indulge in the delectable flavors of Korean barbecue with our specially curated collection of easy and simple Korean BBQ Ribs recipes. Perfect for a backyard cookout, family gathering, or a cozy night in, these recipes offer a taste of authentic Korean cuisine without the hassle. Each recipe is carefully crafted to guide you through the process of preparing tender and flavorful ribs, coated in a mouthwatering BBQ sauce that captures the essence of Korean flavors. From the classic Galbi (beef short ribs) to the spicy and tangy Dak Galbi (chicken ribs), these recipes cater to diverse tastes and preferences. Get ready to tantalize your taste buds with the perfect balance of sweetness, savory, and a hint of heat. Whether you're a seasoned grill master or a home cook looking to explore Korean cuisine, these easy-to-follow recipes guarantee a delicious and satisfying meal that will leave you craving for more.

Here are our top 5 tried and tested recipes!

KOREAN STYLE BBQ PORK RIBS RECIPE BY TASTY

Korean Style BBQ Pork Ribs Recipe by Tasty image

Get your fingers sticky with these deliciously saucy Korean style BBQ ribs ????

Provided by Tristan Fisher

Categories Dinner

Time 2h25m

Yield 2 servings

Number Of Ingredients 16

Ingredients

3 tablespoons sesame oil
2 teaspoons rice wine vinegar
3 tablespoons dark soy sauce
4 tablespoons honey
30 mL bourbon whiskey
15 mL fresh lime juice
4 medium cloves garlic cloves, finely chopped
2 teaspoons smoked paprika
4 tablespoons dark muscovado sugar
1 teaspoon red chili flakes
2 teaspoons corn flour
1 teaspoon sesame seeds
1 whole rack of pork ribs
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon dark muscovado sugar

Steps:

Preheat the oven to 150 degrees celsius.
Mix together the salt, pepper and sugar for the rub and apply liberally over the ribs.
Wrap entirely in foil and bake in the oven for 2 hours at 150 degrees celsius / 300 degrees Fahrenheit.
In a saucepan, combine all of the sauce ingredients and bring to a boil then immediately reduce the heat until the sauce thickens and then set aside.
Remove the ribs from the oven and unwrap from the foil. Brush a generous amount of the BBQ sauce over both sides of the ribs and place back in the oven for a further 10 minutes.
Remove from the oven, brush more bbq sauce on and sprinkle with sesame seeds.
Enjoy!

Nutrition Facts : Calories 1172 calories, Carbohydrate 74 grams, Fat 79 grams, Fiber 2 grams, Protein 40 grams, Sugar 68 grams

KALBI (KOREAN BBQ SHORT RIBS)

Kalbi (Korean BBQ Short Ribs) image

This is the staple of Korean fine dining, but too expensive in the restaurants. It is also simple to make at home, and will leave your guests asking for more. Total time includes marinating time. Traditionally, should be served sliced, rolled in romaine lettuce leaves, along with white rice, lightly browned garlic slices, and gochujang (Korean red pepper paste).

Provided by CC

Categories World Cuisine Recipes Asian Korean

Time 3h30m

Yield 4

Number Of Ingredients 7

Ingredients

¾ cup soy sauce
¾ cup brown sugar
¾ cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Steps:

In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

Nutrition Facts : Calories 1095.7 calories, Carbohydrate 44.9 g, Cholesterol 172.4 mg, Fat 85.6 g, Fiber 0.6 g, Protein 35.9 g, SaturatedFat 36.2 g, Sodium 2831.1 mg, Sugar 41 g

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.

EASY AND SIMPLE KOREAN BBQ RIBS

Easy and Simple Korean BBQ Ribs image

This is a family recipe that's not only simple, but tastes great! Only needs some steamed rice to complete the meal.

Provided by DOUBLEDOWN

Categories World Cuisine Recipes Asian Korean

Time 2h30m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup soy sauce
1 cup white sugar
1 teaspoon ground black pepper
5 cloves garlic, chopped
3 green onions, chopped
2 tablespoons Asian (toasted) sesame oil
1 teaspoon sesame seeds
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Steps:

Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.

Nutrition Facts : Calories 771.1 calories, Carbohydrate 57.4 g, Cholesterol 93.1 mg, Fat 49 g, Fiber 1.1 g, Protein 26 g, SaturatedFat 18.8 g, Sodium 3660.3 mg, Sugar 51.3 g

QUICK COOK KOREAN SHORT RIBS

Quick Cook Korean Short Ribs image

Provided by Michael Symon : Food Network

Categories main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 23

Ingredients

2/3 cup soy sauce
1/3 cup unseasoned rice wine (mirin)
1/4 cup dark brown sugar
1 tablespoon sesame oil
2 teaspoons gochujang
1 1/2 teaspoons freshly ground black pepper, plus additional for sprinkling
6 cloves garlic, roughly chopped
1 medium onion, roughly chopped
1 medium Asian pear, peeled, cored and roughly chopped
2-inch piece fresh ginger, peeled and finely chopped
2 teaspoons white sesame seeds
3 pounds boneless beef short ribs, cut 1/4-inch-thick (3 to 4 inches long)
Kosher salt
Olive oil, for drizzling
1/4 cup granulated sugar
1/4 cup rice vinegar
1/2 teaspoon red chile flakes
Juice of 1 lime
Kosher salt and freshly ground black pepper
2 cups finely sliced savoy cabbage
1/2 cup torn fresh cilantro leaves
1/2 cup torn fresh mint leaves
1 scallion, finely sliced on the bias

Steps:

For the short ribs: Whisk together the soy sauce, rice wine, brown sugar, sesame oil, gochujang and black pepper in a large bowl. Puree the garlic, onion, Asian pear and ginger in a food processor until smooth. Whisk into the soy mixture, then thin down with 1/3 cup water. Stir in the sesame seeds. Submerge the beef in the marinade and refrigerate for 2 hours or up to overnight, if time allows.
Remove the beef from the marinade and discard the marinade. Let the chill come off the beef for 30 minutes prior to grilling.
Preheat a grill or grill pan over high heat. Sprinkle the short ribs with salt and pepper and drizzle with olive oil. Place on the grill and cook until deeply charred on both sides, 1 to 1 1/2 minutes per side. Remove to a platter to rest while you make the salad.
For the banh mi salad: Whisk together the granulated sugar, rice vinegar, chile flakes and lime juice in a large bowl. Season well with salt and pepper, then add the cabbage, cilantro, mint and scallions, tossing to thoroughly coat.
Pile the salad up on one side of a platter. Shingle and stack the charred short ribs along the other side. Serve.

Tips:

Choose the right ribs: Use high-quality pork ribs, such as baby back ribs or spare ribs. Look for ribs that are meaty and have a good amount of marbling.
Prepare the ribs: Remove the membrane from the back of the ribs. This will help the ribs cook more evenly and will make them more tender.
Make a flavorful marinade: The marinade is what gives the ribs their delicious flavor. Use a combination of soy sauce, brown sugar, garlic, ginger, and other spices.
Marinate the ribs for at least 4 hours: The longer you marinate the ribs, the more flavorful they will be. You can also marinate the ribs overnight for even better results.
Cook the ribs slowly: To ensure that the ribs are cooked through and tender, cook them slowly over low heat. You can bake them in the oven, grill them, or smoke them.
Baste the ribs regularly: Basting the ribs while they are cooking will help to keep them moist and prevent them from drying out. You can use the marinade, barbecue sauce, or a mixture of both.
Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will allow the juices to redistribute throughout the ribs, making them even more tender and flavorful.

Conclusion:

Korean BBQ ribs are a delicious and easy-to-make dish that can be enjoyed by people of all ages. By following these tips, you can make perfect Korean BBQ ribs at home. So next time you're looking for a flavorful and satisfying meal, give this recipe a try!