Spareribs Korean Style Recipes

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KOREAN-STYLE RIBS RECIPE BY TASTY



Korean-style Ribs Recipe by Tasty image

Here's what you need: soy sauce, rice vinegar, sesame oil, red pepper powder, garlic, grated ginger, onion, baby back ribs, honey, sesame seed, scallion

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

½ cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons red pepper powder
8 cloves garlic, minced
1 tablespoon grated ginger
1 cup onion
3 lb baby back ribs
¼ cup honey
sesame seed, for garnish
scallion, chopped, for garnish

Steps:

  • Combine marinade ingredients in a bowl.
  • Pour marinade over ribs and let them marinate for at least four hours.
  • After marinating, place ribs on baking dish. Reserve the marinade for later.
  • Bake ribs at 325°F (160°C) for two and a half to three hours.
  • Pour the leftover marinade into a saucepan, add the honey, and bring to a boil to form a glaze. Set aside.
  • After two and half to three hours, remove the ribs from the oven. Pour the glaze over the ribs and broil for 5 to 10 minutes.
  • Cut up the ribs, sprinkle sesame seeds over, and garnish with scallions.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 22 grams, Fat 56 grams, Fiber 1 gram, Protein 36 grams, Sugar 18 grams

KOREAN STYLE BBQ PORK RIBS RECIPE BY TASTY



Korean Style BBQ Pork Ribs Recipe by Tasty image

Get your fingers sticky with these deliciously saucy Korean style BBQ ribs ????

Provided by Tristan Fisher

Categories     Dinner

Time 2h25m

Yield 2 servings

Number Of Ingredients 16

3 tablespoons sesame oil
2 teaspoons rice wine vinegar
3 tablespoons dark soy sauce
4 tablespoons honey
30 mL bourbon whiskey
15 mL fresh lime juice
4 medium cloves garlic cloves, finely chopped
2 teaspoons smoked paprika
4 tablespoons dark muscovado sugar
1 teaspoon red chili flakes
2 teaspoons corn flour
1 teaspoon sesame seeds
1 whole rack of pork ribs
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon dark muscovado sugar

Steps:

  • Preheat the oven to 150 degrees celsius.
  • Mix together the salt, pepper and sugar for the rub and apply liberally over the ribs.
  • Wrap entirely in foil and bake in the oven for 2 hours at 150 degrees celsius / 300 degrees Fahrenheit.
  • In a saucepan, combine all of the sauce ingredients and bring to a boil then immediately reduce the heat until the sauce thickens and then set aside.
  • Remove the ribs from the oven and unwrap from the foil. Brush a generous amount of the BBQ sauce over both sides of the ribs and place back in the oven for a further 10 minutes.
  • Remove from the oven, brush more bbq sauce on and sprinkle with sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 1172 calories, Carbohydrate 74 grams, Fat 79 grams, Fiber 2 grams, Protein 40 grams, Sugar 68 grams

EASY AND SIMPLE KOREAN BBQ RIBS



Easy and Simple Korean BBQ Ribs image

This is a family recipe that's not only simple, but tastes great! Only needs some steamed rice to complete the meal.

Provided by DOUBLEDOWN

Categories     World Cuisine Recipes     Asian     Korean

Time 2h30m

Yield 4

Number Of Ingredients 8

1 cup soy sauce
1 cup white sugar
1 teaspoon ground black pepper
5 cloves garlic, chopped
3 green onions, chopped
2 tablespoons Asian (toasted) sesame oil
1 teaspoon sesame seeds
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Steps:

  • Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
  • Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.

Nutrition Facts : Calories 771.1 calories, Carbohydrate 57.4 g, Cholesterol 93.1 mg, Fat 49 g, Fiber 1.1 g, Protein 26 g, SaturatedFat 18.8 g, Sodium 3660.3 mg, Sugar 51.3 g

THE REAL DEAL KOREAN BEEF RIBS



The Real Deal Korean Beef Ribs image

This is an authentic Korean beef rib recipe, not the Americanized version. This is super easy and a crowd pleaser. This is for 4 pounds of ribs. I find 2 tablespoons of honey is perfect for a not-so-sweet rib. This gives you the perfect amount of tanginess. However, if you like it sweeter you can add up to 3 tablespoons.

Provided by KoreanITGal

Categories     World Cuisine Recipes     Asian     Korean

Time P1DT1h30m

Yield 6

Number Of Ingredients 9

4 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
½ cup reduced-sodium soy sauce
½ cup white sugar
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons ground black pepper
3 tablespoons water
1 tablespoon Asian (toasted) sesame oil
1 ½ tablespoons Asian plum wine

Steps:

  • Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
  • Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
  • The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.

Nutrition Facts : Calories 692.3 calories, Carbohydrate 46.5 g, Cholesterol 122.9 mg, Fat 26.6 g, Fiber 0.8 g, Protein 42.3 g, SaturatedFat 10.6 g, Sodium 787 mg, Sugar 42.8 g

KOREAN STYLE SHORT RIBS (CROCK POT)



Korean Style Short Ribs (Crock Pot) image

I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.

Provided by barefootmommawv

Categories     Meat

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1 1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice

Steps:

  • Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
  • Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
  • Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
  • Serve over cooked rice.

SPARERIBS KOREAN STYLE



Spareribs Korean Style image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 to 4 pounds spareribs, cut into 2-inch sections
1/4 cup sesame seeds
2 tablespoons chopped garlic
1/3 cup sugar
5 nickel-size pieces of ginger
1/2 cup soy sauce
2 tablespoons sesame oil
Salt and pepper
1/2 cup chopped scallions

Steps:

  • Place a large skillet that can hold ribs in one layer over high heat. Add ribs and 1 cup water. Boil, turning ribs occasionally, until liquid has evaporated. Reduce heat to medium, and brown ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, place sesame seeds in a small skillet over medium heat. Shake pan occasionally until seeds brown slightly and begin to pop.
  • Add garlic and half the sesame seeds to skillet with ribs, and stir. Cook 30 seconds. Add sugar, ginger, soy sauce, 1 tablespoon sesame oil and 1/2 cup water. Turn heat to medium-high, and cook, turning ribs occasionally, until liquid is thick and dark. If ribs are tender at this point, they are ready. If not, add another 1/2 cup water and continue to cook until they are.
  • Add the salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir the dish once, sprinkle with scallions, and serve.

SPARERIBS, KOREAN STYLE



Spareribs, Korean Style image

Provided by Mark Bittman

Categories     Sauce     Ginger     Boil

Yield 4 servings

Number Of Ingredients 9

3 to 4 pounds spareribs, cut into 2-inch sections
1/4 cup sesame seeds
2 tablespoons chopped garlic
1/4 cup sugar
5 nickel-sized slices peeled fresh ginger
1/2 cup soy sauce
2 tablespoons sesame oil
Salt and freshly ground black pepper
1/2 cup chopped scallion

Steps:

  • Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1/2 cup of water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, toast the sesame seeds by putting them in a small skillet over medium heat, shaking the pan occasionally until they brown slightly and begin to pop.
  • Add the garlic and half the sesame seeds and stir; cook for 30 seconds. Add the sugar, ginger, soy sauce, half the sesame oil, and another 1/4 cup of water; turn the heat to medium-high, and cook, turning occasionally, until the liquid is thick and dark. If the ribs are tender at this point, they're ready. If not, add another 1/4 cup of water and repeat the process.
  • Add salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.

KOREAN BRAISED SPARE RIBS WITH SOY AND BLACK PEPPER



Korean Braised Spare Ribs With Soy and Black Pepper image

These St. Louis-style spareribs are braised until tender and lacquered in a savory Korean soy sauce glaze that's spiked with fragrant garlic, ginger, scallions and lots of black pepper. There's no marinating required and little hands-on work, but you will need to make sure the tough membrane on the back of each rack has been removed before cooking. (That task is easy: Set the ribs meat side down and find the thin, translucent skin that sits over the bones. Gently pull it up at one corner, inserting a sharp knife to loosen it at one end if necessary, then peel the membrane off in one piece.) The potatoes and carrots sit underneath the ribs and soak up the meaty drippings. The pork and vegetables all release flavorful juices as they roast, resulting in a rich, assertive pan sauce. A quick broil at the end achieves golden, crispy edges.

Provided by Kay Chun

Categories     dinner, meat, vegetables, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

1/2 cup low-sodium soy sauce
1/2 cup finely chopped scallions (from about 4 scallions), plus more for garnish
1/4 cup minced garlic
1/4 cup minced fresh ginger (from one 4-inch piece)
2 tablespoons safflower or canola oil
2 tablespoons turbinado or brown sugar
Kosher salt and black pepper
2 (3-pound) St. Louis-style sparerib racks, each halved crosswise into 2 equal pieces
2 small yellow onions, thinly sliced into 1/8-inch-thick rounds (about 2 cups)
1 1/2 pounds Russet potatoes, peeled and sliced crosswise 1-inch-thick
1 1/2 pounds carrots, peeled and halved lengthwise
Any combination of kimchi, pickles or cooked rice, for serving

Steps:

  • Heat the oven to 350 degrees. In a small bowl, combine soy sauce, scallions, garlic, ginger, oil, sugar, 2 teaspoons salt and 2 teaspoons pepper and mix well.
  • Divide ribs and onions between 2 large rimmed baking sheets and season with salt and pepper. Divide the sauce between the 2 baking sheets and toss to coat the onions and ribs, rubbing the sauce into the ribs. Spread onions in an even layer on the bottom and top with ribs, meat side-up. Add 1/2 cup water to each baking sheet and cover tightly with aluminum foil.
  • Roast for 1 hour, then transfer ribs to a cutting board or platter.
  • Season potatoes and carrots with salt and pepper and divide between the 2 baking sheets. Toss with onions and pan juices until coated. Place the ribs back on top of vegetables, meat-side up, and baste with the pan juices. Cover tightly and roast until vegetables and ribs are tender, about 1 hour.
  • Transfer ribs to a cutting board or platter. Transfer vegetables to a serving platter. Pour pan sauce into a bowl for serving, skimming off any excess oil. Return all of the ribs to one baking sheet.
  • Heat broiler and set an oven rack 5 to 6 inches from the heat. Baste ribs with some of the reserved pan sauce and broil, meat side-up, until golden and caramelized, 3 to 5 minutes.
  • Divide ribs among plates. Drizzle with some of the sauce and garnish with more scallions. Serve with the roasted vegetables, and any combination of kimchi, pickles or rice.

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AIR FRYER CHINESE SPARE RIBS - THERESCIPES.INFO
Air Fryer Ribs (Chinese Style Garlic Ribs) - Healthy World Cuisine hot www.hwcmagazine.com. Sep 24, 2021Preheat the air fryer to 385 degrees F (196 degrees C). Place the garlic ribs meat side down first on the tray and air fry for 20 minutes. Then turn over and cook with the bone side up for another 10 minutes.
From therecipes.info
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KOREAN-STYLE PORK RIBS - SAVOR THE BEST
2019-08-10 Remove the ribs from the marinade and place on the foil-lined baking sheet. Cover the ribs with a second sheet of oil-sprayed foil, sprayed side down. Crimp the edges of the foil on all sides, turning the crimped edges up to keep the juices inside. Slide the baking sheet with the ribs into the pre-heated, 250°F oven.
From savorthebest.com
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Top Asked Questions

What are Korean spare ribs like?
Although Koreans are most famous for their love of short ribs, you'll never have leftovers with these delicious spareribs, which you can learn to whip up with this recipe. The ribs are tender and a little bit sweet but sticky and spicy. As you make the dish, note the difference between Korean-style spareribs and American-style ribs.
How to cook ribs in a pan with sesame seeds?
Reduce heat to medium, and brown ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, place sesame seeds in a small skillet over medium heat. Shake pan occasionally until seeds brown slightly and begin to pop. Add garlic and half the sesame seeds to skillet with ribs, and stir. Cook 30 seconds.
What is the best way to cook Korean pork ribs?
In either case, the secret to tasty Korean pork ribs is to use lots of fresh garlic and ginger. For best results, marinate the ribs overnight or longer (24 to 48 hours if you have time). Slow cook the ribs in the oven, covered, at a low temperature with some marinade in the baking sheet/dish.
What are Korean baby back ribs?
These Korean marinated baby back ribs are tender, moist, and flavorful! You can choose from two different marinades – sweet and savory or spicy. The ribs are first slow cooked in the oven and finished off under the broiler or on the grill until lightly caramelized and charred. If you love tender, delicious pork ribs, you’ll love this recipe!

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