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Baked Korean BBQ Spare Ribs Recipe

Baked Korean BBQ Spare Ribs Recipe
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★★★★★

5.3 from 14 reviews

These Baked Korean BBQ Spare Ribs offer a flavorful and tender take on the classic Korean dish. Marinated in a savory blend of soy sauce, garlic, ginger, and a hint of spice, then seared and baked to perfection, these ribs are juicy and packed with authentic Korean BBQ flavors. Perfect for a weeknight dinner or special gathering, they pair wonderfully with steamed rice and kimchi.

Ingredients

Scale

Meat

  • 3.5 pounds flanken-style short ribs (about 12 ribs)

Marinade

  • 1 small onion (minced)
  • 10 cloves garlic (minced)
  • 2 tablespoons ginger (minced)
  • ¾ cup soy sauce
  • ¼ cup rice vinegar
  • ⅓ cup brown sugar (or to taste)
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons sriracha (optional, for spice)
  • 2 teaspoons black pepper

Others

  • Vegetable oil (for searing)
  • Sesame seeds (for garnish)
  • Sliced green onions (for garnish)

Instructions

  1. Prepare the Marinade: In a large mixing bowl, whisk together the minced onion, garlic, ginger, soy sauce, rice vinegar, brown sugar, toasted sesame oil, sriracha (if using), and black pepper. Taste the mixture and adjust seasoning for sweetness, spice, or tang as desired.
  2. Marinate the Ribs: Add the flanken-style short ribs to the marinade, making sure each rib is fully coated. Cover the bowl tightly and refrigerate for at least 8 hours or overnight, flipping the ribs halfway through for even marination.
  3. Bring to Room Temperature: About 30 minutes before cooking, remove the ribs from the fridge to allow them to come to room temperature, ensuring even cooking.
  4. Sear the Ribs: Heat a large skillet over medium-high heat and add a drizzle of vegetable oil. Working in batches, sear the ribs for 3–4 minutes per side until they’re nicely browned. Add more oil as needed. Transfer the seared ribs to a greased baking dish as you go.
  5. Preheat Oven: While finishing the last batch of searing, preheat the oven to 375°F (190°C).
  6. Bake the Ribs: Spoon some of the leftover marinade, including garlic, onion, and ginger bits, over the ribs in the baking dish. Discard any remaining marinade. Cover the dish tightly with foil and bake for 25–30 minutes until the ribs are fork-tender.
  7. Garnish and Serve: Once baked, sprinkle the ribs with sesame seeds and sliced green onions. Serve hot with fluffy white rice, crisp shredded cabbage, and a side of kimchi for an authentic Korean meal experience.

Notes

  • Marinate the ribs overnight for maximum flavor and tenderness.
  • Searing the ribs before baking locks in juices and adds a delicious caramelized flavor.
  • Adjust sriracha amount based on your preferred spice level.
  • Flanken-style ribs are cut across the bone; ask your butcher if unavailable.
  • Leftover ribs can be stored in the fridge for up to 3 days.
  • For a gluten-free version, use tamari instead of soy sauce.

Nutrition

Keywords: Korean BBQ ribs, baked short ribs, Korean marinade, flanken-style ribs, spicy BBQ ribs, homemade Korean ribs

Find it online: https://reemcook.com/baked-korean-bbq-spare-ribs-recipe/