Spicy Korean Ribs Recipe

Name: Spicy Korean Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 racks baby back pork ribs; salt and ground black pepper to taste; 1 small onion, sliced; 1 cup kochujang (Korean hot sauce); 1/4 cup white vinegar; 1/4 cup minced garlic; 3 tablespoons sesame oil; 2 tablespoons soy sauce; 1 (1 1/2 inch) piece fresh ginger root, minced, or to taste; 1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste; 1 (12 fluid ounce) bottle pilsner-style lager; 1 1/2 teaspoons toasted white sesame seeds; 1 1/2 teaspoons toasted black sesame seeds

Servings: persons

4 racks baby back pork ribs
salt and ground black pepper to taste
1 small onion, sliced
1 cup kochujang (Korean hot sauce)
1/4 cup white vinegar
1/4 cup minced garlic
3 tablespoons sesame oil
2 tablespoons soy sauce
1 (1 1/2 inch) piece fresh ginger root, minced, or to taste
1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste
1 (12 fluid ounce) bottle pilsner-style lager
1 1/2 teaspoons toasted white sesame seeds
1 1/2 teaspoons toasted black sesame seeds

1
Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
2
Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
3
Preheat the oven to 325 degrees F (165 degrees C).
4
Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
5
Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
6
Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 racks baby back pork ribs, salt and ground black pepper to taste, 1 small onion, sliced, 1 cup kochujang (Korean hot sauce), and more.

Yes, Spicy Korean Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Korean Ribs

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