Korean Kalbi Baby Back Ribs

Korean Kalbi Baby Back Ribs
  • 6-7 pounds baby back ribs
  • salt & freshly ground black pepper
  • 1/2 onion, grated
  • 3 cloves garlic, finely minced
  • 2 teaspoons grated fresh ginger
  • 2 tablespoons honey
  • 1/4 brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon sesame seeds
  • 1 teaspoon dark sesame oil
  • 1 stalk green onion, chopped
  • 2 tablespoons rice vinegar (or white/cider vinegar)

Heat oven the 375F. (optional) Using a butter knife to pry it up, separate the membrane from the back of the ribs and discard. Generously season both sides of the ribs with salt and pepper. Wrap the ribs in foil, meaty side up and seal completely. Bake for 90 minutes. To make the Korean Kalbi sauce, mix together the remaining ingredients in a bowl. After the ribs are cooked, remove from the oven and carefully open up the foil -- be careful of the hot steam! Slather 3/4 of the Korean Kalbi sauce on the tops of the ribs. Place the oven rack in the top third of the oven and heat the broiler to high. Put the ribs back in the oven, foil still open, and broil until the sauce bubbles and caramelizes, about 3-5 minutes. Keep a watch on the ribs – it's so easy to burn them! Just before serving, pour the remaining Korean Kalbi sauce on top of the ribs.

Grilled Korean-Style Short Ribs

Grilled Korean-Style Short Ribs
  •     1 cup soy sauce
  •     1/2 cupmirin (sweet Japanese rice wine) or sweet Sherry
  •     1/2 cup (packed) dark brown sugar
  •     1/4 cup unseasoned rice vinegar
  •     1/4 cup oriental sesame oil
  •     1/4 cup minced garlic (about 15 cloves)
  •     2 large green onions, chopped
  •     5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)
  •     Chopped Spinach with Toasted Sesame Seeds


Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.

Korean Sesame Rib Marinade

Korean Sesame Rib Marinade
Korean Ribs Ingredients:
* 1/2 cup soy sauce
* 1/3 cup sugar
* 6 cloves garlic, minced
* 3 scallions chopped
* 3 tablespoons sherry
* 2 tablespoons sesame oil
* 2 tablespoons roasted sesame seeds
* 1/2 teaspoon fresh grated ginger

Korean Ribs Instructions:

First of all in a bowl dissolve sugar in soy sauce and sherry. And then add remaining ingredients and mix well. Use with desired meat by marinating for about 1 hour. Enjoy the Ribs !

Korean Short Ribs Recipe

Korean Short Ribs Recipe

Korean Ribs Ingredients:

* 4 beef short ribs
* 1/4 cup soy sauce
* 1/4 cup dry sherry
* 1 tablespoon sugar
* 1 tablespoon ginger, fresh grated

Korean Ribs Instructions:
Trim excess fat from ribs and butterfly. Gently rinse and pat dry. Combine all ingredients in a large resealable plastic bag and let marinate for anywhere between 30 minutes and a day. Preheat grill. Remove ribs from marinade and pull open and place on grill. Close lid and grill until done, about 7-10 minutes.

Korean Barbecue Short Ribs

Korean Barbecue Short Ribs

  • family kalbi (ribs)
  • 1 1/2 cups lite soy sauce
  • 1/4 cup white sugar
  • 1/4 cup sesame oil
  • 3 tablespoons vegetable oil
  • 8-10 cloves of fresh garlic, crushed
  • 6 large green onions, chopped roughly
  • 4 pounds Korean-style short ribs *
  • Toasted sesame seeds
Combine the soy sauce, sugar, sesame oil and corn oil in a large mixing bowl. Add garlic and green onion and stir together. Put short ribs into large sealable freezer bag (you may need two). Pour marinade into bag and turn bag over several times to ensure all meat pieces are covered. Refrigerate for at least four hours, but preferably overnight. Turn bag at least once in the middle of the marinating process.

Heat grill to medium-high heat before adding the meat. Drain excess marinade off short ribs and grill them until medium, about 6-8 minutes. Sprinkle with toasted sesame seeds and chopped green onions. The Korean ribs is ready to serves 6 persons...enjoy the ribs ~!

* NOTE ON KOREAN RIBS: Korean-style short ribs can be found at most Asian markets. The cut is called "flanken," a strange word that refers to a strip of beef cut across the bone from the chuck end of the short ribs. Most short rib recipes call for individual bones cut into thick pieces. Kalbi is unusual in that it calls for 3 ribs, cut lengthwise across the bones, so that you end up with a strip of meat about 8-10 inches long that has 3, 1/2-inch rib bones lining the top.