Baby back ribs are my family favorite. Each family member gets an entire rack of ribs to themselves, and we each donate a rib or two to our dog, Bongo. It is a happy day for all of us (:
I grew up eating American barbeque, and love the finger-licking goodness of a Texan style baby back rib. But after diving head first into Korean food and culture for 5 years, I decided it was time I enjoy the Korean version of my favorite meat cut.
I think it’s actually wayyyy easier than making American barbeque. American baby ribs are cooked low and slow in a smoker, and the pink smoke ring around the edges are crucial. But Korea is too small of a country for people to have smokers in their backyard. We do everything in a tiny kitchen, so this recipe should be easy for anyone to make at home!
- Rib Ingredients:
- 1 rack of baby back ribs
- 3 bay leaves
- 1 Tablespoon sugar
- 1 Tablespoon cooking wine
- 1 teaspoon ground black pepper
- Sauce Ingredients:
- 3 Tablespoons red chili powder (gochugaru)
- 3 Tablespoons red pepper paste (gochujang)
- 3 Tablespoons sugar
- 1 1/2 Tablespoons plum syrup
- 1 1/2 Tablespoons honey
- 6 Tablespoons soy sauce
- 3 Tablespoons cooking wine
- 2 Tablespoons minced garlic
- 2 teaspoons soybean paste
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- Recipe:
- cut a slit on the back of the ribs
- feel for the very thin layer of membrane and peel it off
- slice the rack of ribs between each of the bones to separate each rib
- fill a large pot with water and add all the rib ingredients
- boil on high heat for about 20 minutes
- remove the ribs and rinse under running water to remove all the gunk and blood
- mix all the sauce ingredients together
- toss the ribs with the sauce
- place them flat (don’t stack on top of each other) on a baking pan lined with parchment paper
- bake in a oven preheated at 420°F for 25 minutes
- take it out and flip over each rib
- put it back in the oven and bake for another 15 minutes
- you can also use an air fryer instead of the oven – fry at 375°F for about 15-20 minutes, flipping them around frequently
- sprinkle sesame seeds and serve!
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