Giveaway: LG EasyClean Double Oven Range + Korean Kalbi Baby Back Ribs Recipe
Treat yourself to an explosion of Korean flavors with these mouthwatering Korean Kalbi-style baby back ribs. Tender and juicy, these ribs are slathered in a sweet and savory sauce that perfectly balances the richness of the meat. Prepare to indulge in a delightful culinary experience that will leave your taste buds craving for more.
— Constant Cookbook
Ingredients
- 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)
Instructions
- 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.
Cook Time
1H35M
Prep Time
PT10M
Yield
4-6
Nutrition
- Calories: 689 kcal
- Carbohydrate Content: 8 g
- Protein Content: 56 g
- Fat Content: 48 g
- Saturated Fat Content: 17 g
- Cholesterol Content: 197 mg
- Sodium Content: 839 mg
- Fiber Content: 1 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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