Korean Kalbi Baby Back Ribs

Name: Korean Kalbi Baby Back Ribs
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Cuisine: Korean
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

Recipe GLPRbdb4a977d918fb

Korean

Main Course

105 min

45 cal

Servings: 4

Oven

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4

The ingredient list is solid for Charlotte—all items are stocked at Harris Teeter, Food Lion, Kroger, or Walmart; sesame oil and rice vinegar are standard in any of these chains, no special trip required. The stated 105 minutes is roughly honest: marinating does eat 1 to 2 hours of that time, but active prep is minimal once the ribs go into the marinade or onto heat. Cost per serving runs $4 to $5 on ribs alone (baby backs at $8–10 a rack), with pantry staples adding another $0.75, landing around $5–6 total per serving—reasonable for a crowd-pleaser. The real issue is household fit: ribs demand active tending on the grill or oven, and they do not reheat elegantly; this is a same-night dinner that works best with a gathered table and no leftovers expected.