This Korean BBQ Baby Back Ribs recipe features bone-in baby back ribs coated in a savory-sweet Korean-style glaze made with soy, honey, ginger and garlic. It’s straightforward to prepare, bakes in the oven, and finishes under the broiler for a sticky, caramelized crust.
Why These Korean BBQ Baby Back Ribs Are So Good
- Classic Korean BBQ flavors: a ginger-garlic soy glaze with honey for balanced sweetness.
- Quick prep: about 10 minutes of hands-on time.
- Tender, fall-off-the-bone baby back ribs when baked low and slow then finished under the broiler.
- Oven method keeps things simple and makes cleanup easier than traditional tabletop grilling.
Ingredients
- 6–7 pounds baby back ribs
- Salt and freshly ground black pepper
- 1/2 onion, grated
- 3 garlic cloves, finely minced
- 2 teaspoons grated fresh ginger
- 2 tablespoons honey
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tablespoon sesame seeds
- 1 teaspoon dark sesame oil
- 1 stalk green onion, chopped
- 2 tablespoons rice vinegar (or white/cider vinegar)
How To Make These Korean BBQ Baby Back Ribs – Step By Step
- Preheat the oven to 375°F (190°C). Using a butter knife, loosen and remove the membrane from the back of the ribs for better texture. Season both sides generously with salt and pepper. Wrap the ribs tightly in foil, meaty side up, and seal completely.
- Bake the wrapped ribs for 90 minutes. While they bake, prepare the Korean Kalbi sauce by combining the grated onion, garlic, ginger, honey, brown sugar, soy sauce, sesame seeds, sesame oil, chopped green onion and rice vinegar in a bowl until smooth.
- When the ribs are done, remove them from the oven and carefully open the foil away from your face to avoid steam. Brush about 3/4 of the sauce over the tops of the ribs.
- Move the oven rack to the top third of the oven and set the broiler to high. Place the ribs back in the oven with the foil open and broil until the sauce bubbles and caramelizes, about 3–5 minutes.
- Watch closely while broiling to prevent burning. Remove the ribs from the oven and brush with the remaining sauce just before serving.
About Kalbi
Kalbi refers to thinly sliced, bone-in beef short ribs marinated in a sweet-savory mixture of soy, sugar and sesame. It’s a staple of Korean BBQ, often cooked over charcoal. This recipe adapts those bold flavors to pork baby back ribs, which are easier to find and convenient to eat by hand.
Delicious BBQ Baby Back Ribs
Because thin-cut beef short ribs aren’t always available, baby back pork ribs are an excellent substitute. They cook evenly, stay tender, and soak up the marinade beautifully. This oven-based technique reproduces the caramelized finish of a grill without needing a tabletop charcoal setup.
Easy Clean Up Ribs
Ribs release a lot of fat while cooking. To avoid drips that burn on the bottom of the oven, bake the foil-wrapped racks in a roasting pan at least 2 inches deep. This contains juices and makes cleanup much easier.
Top Tips For These BBQ Baby Back Ribs
- Seal the ribs tightly in foil and be cautious when opening it—the steam is very hot.
- Use a roasting pan at least 2 inches deep to catch drips and prevent oven mess.
- Broil briefly to caramelize the glaze, and watch closely to avoid burning.
Korean BBQ Baby Back Ribs Recipe Video
Other Rib Recipe Ideas
- Chinese Sweet & Sour Spare Ribs
- Cayenne Cinnamon Ribs with Maple Glaze
- BBQ Pitmaster Chef Paul’s Sweet & Smoky Ribs
- Baby Back Ribs with Orange-Ginger Glaze
Have you tried these Korean BBQ Baby Back Ribs? Leave a rating or comment to share how it turned out.
Korean BBQ Baby Back Ribs
Jaden Hair
Pin Recipe
Ingredients
- 6-7 pounds baby back ribs
- salt & freshly ground black pepper
- 1/2 onion grated
- 3 cloves garlic finely minced
- 2 teaspoons grated fresh ginger
- 2 tablespoons honey
- 1/4 brown sugar
- 1/4 cup soy sauce
- 1 tablespoon sesame seeds
- 1 teaspoon dark sesame oil
- 1 stalk green onion chopped
- 2 tablespoons rice vinegar or white/cider vinegar
Instructions
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Heat oven to 375°F. Remove the membrane from the back of the ribs with a butter knife and discard. Season both sides with salt and pepper. Wrap the ribs in foil, meaty side up, and seal completely.
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Bake for 90 minutes. While the ribs bake, mix the remaining ingredients to make the Korean Kalbi sauce. After baking, carefully open the foil away from you to release steam and brush 3/4 of the sauce over the ribs.
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Position the oven rack in the top third of the oven and set the broiler to high. Return the ribs to the oven, foil still open, and broil until the sauce bubbles and caramelizes, about 3–5 minutes.
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Watch closely to avoid burning. Just before serving, spoon the remaining Kalbi sauce over the ribs.
Notes
Use a roasting pan at least 2 inches high to catch drips and prevent oven mess.
Keep a close eye while broiling to avoid burning the glaze.
Nutrition