Serves 4
105 min
Korean Kalbi Baby Back Ribs
Recipe GLPRbdb4a977d918fb
Tender, fall-off-the-bone baby back ribs glazed with a sweet and savory Korean Kalbi sauce made from soy, sesame oil, ginger, garlic, and honey. The ribs are gently steamed in foil, then broiled until the sauce caramelizes into a glossy, caramelized coating. A classic Korean grilled-style preparation that delivers authentic flavor with minimal effort.
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Ingredients
6½ pounds baby back ribs
¼ cup soy sauce
1 teaspoon dark sesame oil
2 teaspoons fresh ginger, grated
3 cloves garlic cloves, minced
1 stalk green onion, chopped
2 tablespoons honey
½ medium onion onion, grated
2 tablespoons rice vinegar
¼ cup brown sugar
salt
freshly ground black pepper
1 tablespoon sesame seeds
Directions
Preheat your oven to 375°F. Remove the thin membrane from the bone side of the ribs by sliding a butter knife underneath and lifting it away; discard. Pat the ribs dry and season both sides generously with salt and black pepper. Place the ribs on a large sheet of aluminum foil, meaty side up, and fold the foil completely around them to seal tightly.
Place the foil-wrapped ribs on a baking sheet and bake for 90 minutes. While the ribs cook, prepare the Kalbi sauce: combine soy sauce, brown sugar, sesame oil, grated ginger, minced garlic, grated onion, rice vinegar, and honey in a bowl. Whisk until the brown sugar dissolves completely. Set aside.
After 90 minutes, carefully remove the ribs from the oven. Slowly open the foil, allowing steam to escape away from your face. The ribs should be tender and most of their own juices will be in the foil. Reserve the rib juices if desired for additional flavor.
Brush or slather about three-quarters of the Kalbi sauce evenly over the top surface of the ribs. Adjust your oven rack to the top third position and preheat the broiler to high.
Place the ribs with the foil still open under the broiler. Broil for 3 to 5 minutes, watching closely, until the sauce bubbles, caramelizes, and takes on a deep golden-brown color. Be attentive—the sauce can burn quickly. The ribs are done when the internal meat temperature reaches 190–203°F (fork-tender texture is a good visual indicator).
Remove the ribs from the broiler and drizzle or brush the remaining Kalbi sauce over the top. Sprinkle with sesame seeds and chopped green onion. Let rest for a few minutes before serving. Cut into individual ribs and serve hot.
