korean ribs recipe
The Best korean ribs recipe
The health perks of Korean ribs aren’t as obvious as you’d think—mostly because they’re still delicious when made right. The key is balancing the richness of the meat with a smart sauce that doesn’t overpower. A little bit of garlic, ginger, and a touch of honey keeps things fresh, and the vinegar in the glaze adds a bright tang that cuts through the fat. Plus, slow cooking means less need for extra oil, so it’s easier to keep things lighter than you might think. And honestly? There’s something satisfying about a big plate of ribs that feels like a treat, even if you’re not eating them as a “healthy” meal. They’re the kind of dish that makes you feel good, not guilty.
Easy Korean-Style Ribs with Glazed Sauce
Tender, slow-cooked ribs glazed with a sweet-and-savory sauce, perfect for a comforting weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs pork ribs (babys or baby back)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 cloves garlic, minced
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup honey
- 1 tbsp gochujang (Korean chili paste)
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1 tbsp sesame oil
👨🍳Directions
-
1
Prep the ribs by trimming excess fat and cutting them into 1-inch pieces if needed. Pat dry with paper towels. -
2
In a slow cooker, combine ribs with olive oil, salt, and pepper. Cook on low for 6 hours or until tender. -
3
While ribs cook, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, ginger, garlic, and sesame oil in a bowl. -
4
After ribs are done, pour the glaze over them. Stir gently to coat evenly. Transfer ribs to a baking sheet and bake at 350°F for 15–20 minutes, or until glazed and caramelized.
🔧Equipment
- Slow cooker or oven
- Mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Korean-Style Ribs with Glazed Sauce Works
❓ Frequently Asked Questions About Korean-Style Ribs with Glazed Sauce
How long should I marinate the Korean ribs before cooking?
Marinate the ribs for at least 1–2 hours for best flavor, but overnight in the fridge works even better. The longer they soak, the deeper the taste, but you can skip marinating if short on time—just cook them with extra sauce for a quick version.
Can I use pre-cut ribs instead of whole ribs?
Yes, but adjust the marinade ratio—use 2 cups sauce per pound of ribs (pre-cut) instead of the standard 1 cup per pound. Pre-cut ribs cook faster, so reduce the oven time by 15 minutes if using the stovetop method.
What’s the best way to handle dry ribs?
Keep them moist by basting with sauce every 10–15 minutes during cooking. If using the stovetop, cover the pan with foil halfway through. For oven-cooked ribs, wrap them loosely in foil for the last 15 minutes to steam them.
Why do some recipes call for vinegar in the marinade?
Vinegar (like apple cider or white) tenderizes the meat and cuts through fat, balancing the richness of the soy sauce. It also adds tanginess, but you can skip it if you prefer a sweeter glaze—just reduce the sugar in the marinade by ½ cup.
