Best 10 Easy And Simple Korean Bbq Ribs Recipes

KOREAN BBQ SHORT RIBS (GAL-BI)

Steps:

• Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
• Preheat an outdoor grill for medium-high heat.
• Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

KOREAN BBQ SHORT RIBS

Steps:

• For the pineapple soy-glazed short ribs: Combine the pineapple juice, lemon-lime soda, mushroom soy sauce, rice wine vinegar, lemon juice, brown sugar, honey, garlic, sesame oil and sriracha in a medium mixing bowl. Add the ribs and marinate for 20 minutes at room temperature.
• Heat a grill pan over high heat. Strain the short ribs, reserving the marinade. Cook the ribs on the grill pan until dark caramelized grill marks appear, about 1 1/2 minutes on each side. Cut the ribs in between each bone to create square pieces.
• Strain the reserved marinade through a fine mesh strainer and cook in a saute pan over high heat until reduced by half, about 6 minutes. Set aside for serving.
• For the fried rice: Add the jasmine rice and 3 cups of water to a medium saucepot. Bring to a boil, cover, reduce the heat to medium low and let simmer until cooked, about 15 minutes.
• Heat a saute pan over high heat. Add the sesame oil, carrots and onions and cook until caramelized and dark brown. Add the garlic and cook until dark brown. Add the soy sauce and cook, scraping up the bits from the bottom of the pan, until the soy sauce is reduced by half. Add the kimchi and eggs and cook, stirring occasionally, until the eggs are scrambled and fluffy. Add the scallions and peas.
• For the kimchi slaw: Combine the red cabbage, green cabbage, kimchi, rice wine vinegar, honey, mayonnaise and black sesame seeds in a medium bowl, using your hands to mix the ingredients until evenly distributed. Leave the mix out until ready to plate. Strain out excess liquid before serving.
• To serve, spoon the fried rice on each plate in a 4-by-1-by-1/2-inch line. Layer 4 to 5 short ribs on top of the fried rice in a cascading fashion. Top the meat with the strained slaw. Finish with a drizzle of reduced marinade and sprinkle with some sesame seeds and scallions.

EASY AND SIMPLE KOREAN BBQ RIBS

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.

KOREAN STYLE BARBECUE SHORT RIBS

Steps:

• Preheat a grill.
• Combine soy sauce, sugar, green onions, sesame seeds, sesame oil, and ko chu jang with ribs and marinate for 30 minutes to 1 hour. Grill over charcoal barbecue grill.
• Note: Adjust sweetness or spiciness by adding more or less of either sugar or ko chu jang sauce.

KOREAN-STYLE RIBS RECIPE BY TASTY

Steps:

• Combine marinade ingredients in a bowl.
• Pour marinade over ribs and let them marinate for at least four hours.
• After marinating, place ribs on baking dish. Reserve the marinade for later.
• Bake ribs at 325°F (160°C) for two and a half to three hours.
• Pour the leftover marinade into a saucepan, add the honey, and bring to a boil to form a glaze. Set aside.
• After two and half to three hours, remove the ribs from the oven. Pour the glaze over the ribs and broil for 5 to 10 minutes.
• Cut up the ribs, sprinkle sesame seeds over, and garnish with scallions.
• Enjoy!

KOREAN STYLE BBQ PORK RIBS RECIPE BY TASTY

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!

KOREAN BBQ SHORT RIBS

Steps:

• Combine the soy sauce, Coca-Cola, brown sugar, sesame oil, apple pear and garlic in a large bowl. Using whisk or fork, stir all the ingredients together until the sugar is dissolved and the garlic is distributed evenly. Add the short ribs and massage the marinade into the beef. Cover and allow the short ribs to marinate in the refrigerator at least 1 hour and up to 4 hours.
• Prepare a grill for direct cooking over high heat; preheat for at least 5 minutes. Wipe the grill grates with a lightly oiled towel right before cooking to clean any char and debris. This will give you great grill marks and keep the beef from sticking.
• Pat any marinade off the short ribs and grill for about 4 minutes on each side, or until desired doneness, moving the ribs around a bit if they start to flare up. Remove from the grill and sprinkle with salt. Garnish with the scallions and sesame seeds.

KOREAN BBQ BABY BACK RIBS

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.

GRILLED KOREAN BBQ BEEF SHORT RIBS

Steps:

• Make the marinade: Combine the soy sauce, cola, brown sugar, garlic, pear and sesame oil in a large bowl. Stir together with a whisk or fork until the sugar is dissolved and the garlic is distributed evenly.
• Marinate the short ribs: Add the short ribs to the marinade and massage it into the beef. Cover and let marinate in the refrigerator for 1 to 4 hours.
• Heat a grill pan or grill over high heat for at least 5 minutes. Wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the beef from sticking.) Working in batches, pat any excess marinade off the short ribs and grill in a single layer for 4 minutes per side, or to your desired doneness. Remove from the grill and garnish with the scallions and sesame seeds.

KICK'N KOREAN OVEN BBQ RIBS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
• Mix brown sugar, barbecue seasoning, paprika, sea salt, pepper, and garlic powder together in a bowl.
• Coat both sides of ribs liberally with mustard and then with seasoning mixture. Place ribs onto the prepared baking sheet and cover with additional foil.
• Bake in the preheated oven until meat pulls away easily from the bone, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove from the oven, discard foil, and cover ribs in barbecue sauce. Bake, uncovered, until barbecue sauce begins to caramelize, about 15 minutes. Let rest for 10 minutes before serving.