Baked Korean BBQ Spare Ribs Recipe

If you’ve ever wished for a dish that perfectly marries bold flavors with tender, fall-off-the-bone texture, then you’re in for a real treat with Baked Korean BBQ Spare Ribs. This recipe takes humble flanken-style short ribs and transforms them with a richly aromatic marinade bursting with soy, garlic, ginger, and just the right hint of sweetness and heat. The slow bake ensures each bite is juicy and silky, while the final sprinkle of sesame seeds and green onions adds a fresh, nutty crunch. Whether you’re cooking for family dinner or impressing friends, these ribs bring a comforting yet exciting taste of Korean barbecue right to your kitchen.

Ingredients You’ll Need

The magic of Baked Korean BBQ Spare Ribs lies in its simple ingredient list where each component plays a crucial role. From the fragrant ginger to the sweet brown sugar and punchy sriracha, these ingredients blend to create depth, balance, and a gorgeous caramelized finish.

• 3.5 pounds flanken-style short ribs: These thinly cut ribs are perfect for soaking up the marinade and cooking evenly.
• 1 small onion (minced): Adds a subtle sweetness and enhances the marinade’s complexity.
• 10 cloves garlic (minced): Garlic delivers that irresistible savory aroma that defines Korean BBQ.
• 2 tablespoons ginger (minced): Brings a warm, zesty freshness that brightens the marinade.
• ¾ cup soy sauce: The salty backbone that infuses rich umami flavor.
• ¼ cup rice vinegar: Balances the soy sauce’s saltiness with a clean, tangy note.
• ⅓ cup brown sugar (or to taste): Sweetens the dish and helps create a sticky, caramelized coating.
• 2 tablespoons toasted sesame oil: Adds a nutty depth and aroma.
• 3 tablespoons sriracha (optional): For those who like a touch of heat that wakes up the taste buds.
• 2 teaspoons black pepper: Gives a gentle kick and layers additional warmth.
• Vegetable oil: Needed for searing to develop a wonderful crust on the ribs.
• Sesame seeds (for garnish): Extra texture and a toasty finish.
• Sliced green onions (for garnish): Brighten the plate with fresh color and mild onion flavor.

How to Make Baked Korean BBQ Spare Ribs

Step 1: Prepare the Marinade

Start by whisking together the minced onion, garlic, ginger, soy sauce, rice vinegar, brown sugar, toasted sesame oil, sriracha if using, and black pepper in a large mixing bowl. This marinade is your flavor powerhouse, so take a moment to taste and adjust—if you prefer it sweeter, add a bit more brown sugar; if you like it spicier, give the sriracha a little boost.

Step 2: Marinate the Ribs

Next, add your flanken-style short ribs into the bowl and carefully toss them until each rib is luxuriously coated in that aromatic marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight. Flipping the ribs halfway through the marinating time ensures every inch soaks up that flavor masterpiece.

Step 3: Preheat, Sear, and Prepare for Baking

About thirty minutes before cooking, pull the ribs out of the fridge so they can come closer to room temperature. Heat a large skillet over medium-high heat with a drizzle of vegetable oil. Working in batches, sear the ribs for 3 to 4 minutes on each side to build a delightful caramelized crust. Transfer them as you go into a greased baking dish, saving that sticky leftover marinade.

Step 4: Bake to Tender Perfection

Before sliding the ribs into the oven preheated at 375°F, spoon a bit of the leftover marinade along with the fragrant bits of garlic, onion, and ginger over the ribs. Cover tightly with foil and bake for 25 to 30 minutes until the ribs become fork-tender but still hold their shape beautifully.

Step 5: Garnish and Serve

Once your Baked Korean BBQ Spare Ribs come out of the oven, sprinkle liberally with toasted sesame seeds and vibrant sliced green onions. This not only adds a lovely visual but also layers in flavor and crunch that round out this sensational dish.

How to Serve Baked Korean BBQ Spare Ribs

Garnishes

Simple garnishes like sesame seeds and green onions bring an inviting texture and bright aroma to the table. Their nutty and fresh qualities provide the perfect contrast to the ribs’ rich, sticky glaze. You can even add a sprinkle of crushed red pepper flakes if you want to amp up the heat.

Side Dishes

These ribs truly shine when paired with fluffy white rice that soaks up every drop of the luscious sauce. Crisp shredded cabbage or a crunchy Asian slaw adds refreshing contrast, and if you want to go all out, serve some spicy kimchi on the side—its fermented tang complements the sweet and savory ribs in the most delightful way.

Creative Ways to Present

For a fun twist, present the ribs family-style on a large platter surrounded by bowls of dipping sauces such as soy-garlic or spicy mayo. You can also wrap the ribs in lettuce leaves with rice and a dollop of ssamjang for a hand-held treat bursting with layers of flavor.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Baked Korean BBQ Spare Ribs in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days, making for quick and satisfying meals later in the week.

Freezing

If you want to keep these ribs longer, freezing is a great option. Wrap them tightly in foil or plastic wrap, then place in a freezer-safe container or bag. They’ll be good for up to 3 months. Just be sure to thaw them overnight in the fridge before reheating.

Reheating

To warm up your ribs without drying them out, reheat gently in a low oven (about 300°F) covered with foil until heated through. You can also warm them in a skillet over medium-low heat, adding a splash of water to keep them moist, or microwave wrapped loosely with a damp paper towel.

FAQs

Can I use other cuts of ribs for this recipe?

Absolutely! While flanken-style short ribs are perfect for this dish, you can also use English cut short ribs or baby back ribs. Just be mindful of cooking time adjustments if the ribs are thicker or bone-in.

Is it necessary to marinate the ribs overnight?

Marinating overnight is ideal for maximum flavor penetration and tenderness, but if you’re short on time, even 4 hours will make a noticeable difference compared to no marinating at all.

Can I make this recipe spicy or mild?

The recipe is very adaptable. Adding sriracha gives it a warming heat, but you can reduce or omit it to keep things mild. Alternatively, add more sriracha or crushed red pepper flakes for a spicier kick.

What can I substitute for brown sugar?

If you don’t have brown sugar on hand, you can try honey, maple syrup, or white sugar mixed with a little molasses to mimic the depth and moisture that brown sugar provides in the marinade.

Should I cover the ribs while baking?

Yes, covering the ribs tightly with foil during baking traps moisture and helps the meat cook gently until fork-tender. Removing the foil at the end if you want extra caramelization is optional but not necessary.

Final Thoughts

Baked Korean BBQ Spare Ribs are an absolute joy to make and even more delightful to share. Their irresistible balance of flavors and tender texture make every bite feel like a special occasion. So go ahead, give this recipe a try and experience the comforting warmth and vibrant taste of Korean-inspired ribs straight from your own oven. Your taste buds will thank you!

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