When I think of my Sweet Korean BBQ Ribs, I can’t help but smile. The Sweet Korean BBQ Ribs are a family favorite, perfect for those days when you want a meal that feels special yet comforting. I remember the first time I made these ribs. I was experimenting in the kitchen, trying to create a dish that captured the delightful balance of sweet and savory Korean flavors. After a few tries, I knew I had a winner when the whole family couldn’t stop reaching for seconds!
Crafting the Perfect Marinade
The marinade for my Sweet Korean BBQ Ribs is a blend of brown sugar, soy sauce, and sesame oil. It’s amazing how these simple ingredients transform the ribs into something extraordinary. The first step is all about preparing the ribs, and I always start by removing the membrane from the underside to make them super tender. Then, I slather them generously with the marinade, letting the flavors soak in for at least a couple of hours. This process is a bit of a wait, but trust me, it’s worth it.
The Magic of Slow Baking
Once the Sweet Korean BBQ Ribs are marinated to perfection, it’s time for the slow bake. I wrap them in foil and pop them into the oven at a low temperature. The ribs cook slowly, allowing all the flavors to meld beautifully while the meat becomes so tender it nearly falls off the bone. The scent that fills the kitchen as they bake is mouthwatering and instantly makes everyone eager for dinner.
Finally, to give my Sweet Korean BBQ Ribs that extra bit of deliciousness, I finish them on the grill. With a bit of honey and brown sugar in the glaze, they develop a gorgeous caramelized crust. I love adding freshly chopped scallions on top for a pop of color and flavor. These ribs are always a hit at summer barbecues and family gatherings, and they truly never disappoint. Every bite is a reminder of how food can bring people together.
Table of Contents
Chef’s Notes- Sweet Korean BBQ Ribs
- Marinating Tips: If you have extra time, let the ribs marinate overnight. This will enhance the depth of flavor, allowing the soy sauce and garlic to penetrate the meat thoroughly, making the ribs even more flavorful and tender.
- Flavor Boosters: To elevate the dish, consider adding a splash of rice vinegar or a pinch of gochugaru (Korean red chili flakes) to the glaze for a subtle kick and extra depth.
- Grilling Advice: Make sure your grill grates are well-oiled before placing the ribs on them. This will help achieve a nice char without sticking, and it will make flipping the ribs easier.
- Serving Suggestions: These ribs pair beautifully with steamed jasmine rice, a side of kimchi, and a fresh green salad. You can also add grilled vegetables, like bell peppers and onions, to complete the meal.
- Leftovers and Storage: If you have leftovers, store the ribs in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Reheat in a 300°F oven until warmed through to enjoy again.
Sweet Korean BBQ Ribs
4
servings30
minutes2
hours600
kcal10
minutes2
hours40
minutesDive into the irresistible blend of sweet and savory with our Sweet Korean BBQ Ribs! Perfectly marinated and slow-baked to achieve melt-in-your-mouth tenderness, these ribs capture the essence of classic Korean flavors with a delightful twist. Whether you’re hosting a family dinner or a casual get-together, this recipe promises to impress with its rich soy, brown sugar, and sesame notes. Get ready to elevate your barbecue game and savor every bite of these delectable ribs—your taste buds will thank you!
Ingredients
- Main Components
4 slabs baby back pork ribs approximately 2½ to 2¾ pounds total
6 garlic cloves finely minced
- Sweet and Savory Mix
1/2 cup light brown sugar packed
1/4 cup soy sauce
3 tbsp golden honey
- Flavor Enhancers
2 tbsp toasted sesame oil
- Optional Garnish
green onions freshly chopped
- Alternative Ingredients:
Baby Back Ribs: Spare ribs or beef short ribs can be used as substitutes.
Brown Sugar: Coconut sugar or maple syrup can replace brown sugar for different sweetness profiles.
Soy Sauce: Tamari or coconut aminos are excellent gluten-free alternatives.
Honey: Agave nectar or maple syrup can substitute honey for a vegan option.
Toasted Sesame Oil: Regular sesame oil can be used if toasted variety is unavailable.
Scallions: Chopped chives or green onions can replace scallions for garnish.
Directions
- Prepare the Ribs: Begin by carefully removing the membrane from the underside of each rib slab. This ensures maximum tenderness. Lay the ribs, meaty side facing up, on a double layer of heavy-duty aluminum foil. In a mixing bowl, combine the minced garlic, half a cup of brown sugar, and three tablespoons of soy sauce. Mix thoroughly to form a smooth paste. Generously apply this marinade over the meaty side of each rib slab, ensuring even coverage for consistent flavor.
- Marinating Process: Wrap the foil tightly around the ribs to seal in the marinade. Place the wrapped ribs in the refrigerator and let them soak for at least 2 hours, allowing the flavors to penetrate deeply. For enhanced flavor, marinating up to 4 hours is recommended. Preheat your oven to 300°F (150°C). Position the marinated ribs, still enclosed in foil, on a large rimmed baking sheet. Bake in the preheated oven for approximately 2 hours, or until the meat is tender and easily pulls away from the bone.
- Prepare the Glaze: While the ribs are baking, combine three tablespoons of honey, two tablespoons of toasted sesame oil, the remaining three tablespoons of brown sugar, and a quarter cup of soy sauce in a small saucepan. Bring the mixture to a boil over medium heat, then reduce to medium-low. Let it simmer, stirring occasionally, until it thickens into a syrupy consistency, about 2 to 3 minutes. Remove from heat, reserving about one-third cup for serving and the rest for basting. Preheat your grill to medium-high heat (400°F to 450°F). Carefully unwrap the ribs, discarding any excess liquid. Place the ribs directly on the oiled grill grates. Baste the ribs with the reserved glaze and grill each side for about 5 minutes, achieving a light char and caramelized exterior.
- Finishing Touches: Transfer the grilled ribs to a serving platter. Drizzle with the remaining reserved sauce and, if desired, garnish with freshly chopped scallions for an added burst of flavor and color.
Equipment
- Chef’s Knife
- Cutting Board
- baking sheet
- small bowl
- saucepan
- grill
- aluminum foil
- measuring cups and spoons
Nutrition Facts
- Calories: 600kcal
- Carbohydrates: 45g
- Protein: 40g
- Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 100mg
- Sodium: 1500mg
- Potassium: 400mg
- Fiber: 1g
- Sugar: 35g
- Vitamin A: 10IU
- Vitamin C: 5mg
- Calcium: 30mg
- Iron: 2mg
FAQs- Sweet Korean BBQ Ribs
Can I use beef ribs instead of pork ribs?
Yes, you can substitute pork ribs with beef short ribs or spare ribs. Keep in mind that beef ribs may require a slightly longer baking time for tenderness.
What can I use if I don’t have a grill?
If you don’t have a grill, you can broil the ribs in the oven on high for 3-5 minutes per side to get a similar caramelized and charred effect.
Can I make this recipe gluten-free?
Absolutely! Simply replace the soy sauce with tamari or coconut aminos, which are both gluten-free alternatives.
Is there a way to make these ribs less sweet?
Yes, you can reduce the amount of brown sugar and honey in the recipe. Alternatively, swap half of the brown sugar for coconut sugar or reduce the glaze’s sweetness by adding a splash of rice vinegar.
How can I make these ribs spicier?
For extra heat, add red pepper flakes, gochujang (Korean chili paste), or sriracha to the marinade or glaze. You can also garnish with sliced fresh chili peppers when serving.
