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Spicy Korean Ribs

Rated as 5 out of 5 Stars

"These spicy Korean ribs are a family favorite recipe, picked it from the local paper. Best if left in the fridge overnight, the flavors are a lot stronger. The more sauce, the better! Serve with Asian sesame coleslaw."
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Ingredients

7 h 32 m servings 645 cals
Original recipe yields 8 servings (4 racks of ribs)

Directions

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  1. Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
  2. Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
  3. Preheat the oven to 325 degrees F (165 degrees C).
  4. Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
  5. Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
  6. Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.

Footnotes

  • Cook's Note:
  • Instead of grilling, you can finish these ribs in the broiler at 400 degrees F (200 degrees C).
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts


Per Serving: 645 calories; 49.7 g fat; 6.9 g carbohydrates; 37 g protein; 176 mg cholesterol; 1668 mg sodium. Full nutrition

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Reviews

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FillCooked this for my Korean son-in-law. He and all of us loved it. He sliced a cucumber to dip in the yummy sauce. The cool with the heat is excellent. Served the ribs with rice and a no-mayo ...

It is ease to mack