Serves 4
120 min
Korean Kalbi Baby Back Ribs
Recipe GLPRdfbd6cd046ff0b
Tender, fall-off-the-bone baby back ribs glazed with a sweet and savory Korean kalbi sauce made from soy, honey, ginger, and sesame. The ribs are gently braised in foil and then broiled until the glaze caramelizes into a beautiful, sticky finish. A restaurant-quality dish that's surprisingly simple to make at home.
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Ingredients
6-7 pounds baby back ribs
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
2 teaspoons grated fresh ginger
3 cloves garlic, finely minced
1/2 onion, grated
1 stalk green onion, chopped
Salt to taste
Freshly ground black pepper to taste
1 tablespoon sesame seeds
Directions
Preheat your oven to 375°F. Using a butter knife, gently pry up and remove the thin membrane from the back of the ribs and discard it. This helps the flavors penetrate the meat. Generously season both sides of the rib racks with salt and freshly ground black pepper.
Wrap each rib rack tightly in aluminum foil with the meaty side facing up, ensuring the foil is completely sealed. Place the wrapped ribs on baking sheets and bake for 90 minutes until the meat becomes very tender.
While the ribs bake, prepare the Korean kalbi sauce. In a mixing bowl, combine the brown sugar, soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, grated onion, and chopped green onion. Stir until the brown sugar dissolves completely and the sauce is well blended.
When the ribs have finished baking, carefully remove them from the oven. Slowly and cautiously open the foil (watch out for the hot steam escaping). Brush about three-quarters of the kalbi sauce over the top of the ribs, coating them generously.
Position an oven rack in the upper third of the oven and preheat the broiler to high heat. Return the unwrapped ribs to the oven and broil for 3-5 minutes until the sauce bubbles and begins to caramelize. Watch carefully to prevent burning, as broilers vary in intensity.
Remove the ribs from the oven when the glaze is caramelized and sticky. Pour the remaining kalbi sauce over the ribs. Sprinkle sesame seeds over the top for garnish. Let rest for a few minutes before serving.
