Korean Kalbi Baby Back Ribs
These Korean-style baby back ribs are a delicious fusion of savory and sweet flavors. The tender meat is coated in a sticky, caramelized sauce that is bursting with garlic, ginger, and a hint of honey. A perfect balance of salty and umami notes makes this dish a crowd-pleaser for any occasion.
— 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 carmelizes, 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
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