Description
Tender baby back ribs marinated in a Korean-style glaze with sweet, savory, and spicy notes, perfect for gatherings or game days.
Ingredients
- 2 racks baby back ribs (about 3–4 lb / 1.4–1.8 kg total)
- 1 cup soy sauce (substitute tamari for gluten-free)
- 1/4 cup rice vinegar (or apple cider vinegar)
- 1/4 cup brown sugar (light or dark)
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon honey (or maple syrup)
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, thinly sliced (for garnish)
Instructions
- Preheat oven to 300°F (150°C). Position a rack in the lower third of the oven.
- Mix the marinade: whisk together soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, gochugaru, honey, and black pepper until sugar begins to dissolve.
- Prep the ribs: remove the silver skin from the bone side.
- Marinate: place ribs in a resealable bag, pour the marinade over, seal and refrigerate for at least 4 hours, preferably overnight.
- Bake: line a baking sheet with foil, place a wire rack on top, and put the ribs meat-side up. Tent with foil and bake for 2.5 to 3 hours, until tender.
- Glaze and finish: brush with reserved marinade, increase heat to broil or grill, and cook for 3–6 minutes until caramelized.
- Rest and serve: let ribs rest for 5–10 minutes, slice, and garnish with sesame seeds and sliced green onions.
Notes
For a deeper umami, add 1 tablespoon gochujang to the marinade. Reduce soy sauce for a less salty option.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean