Korean Style Braised Slow Cooker Baby Back Ribs 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 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.

KOREAN-STYLE BRAISED (SLOW COOKER) BABY BACK RIBS



Korean-Style Braised (Slow Cooker) Baby Back Ribs image

Slow cooker ribs inspired by my favorite Korean chef in the LA area, Roy Choi, whose cooking will oversaturate your taste buds. Flavor profile of this recipe 12/10. These remind me of your typical pot roast prep that your mom may have made growing up...if your mom happened to be a Korean man who went on to create the first fusion taco truck. Enjoy over a bed of steamed rice and your favorite banchan!

Provided by William Leon

Categories     World Cuisine Recipes     Asian     Korean

Time 3h26m

Yield 4

Number Of Ingredients 12

2 pounds baby back pork ribs
1 teaspoon salt, or to taste
1 tablespoon canola oil
½ cup soy sauce
½ cup light soy sauce
½ cup rice wine
½ onion, cut into quarters
¼ cup orange juice
1 head garlic, chopped
¼ cup minced fresh ginger root
1 jalapeno pepper, chopped
1 bunch scallions, trimmed and chopped

Steps:

  • Wash ribs and pat dry. Salt ribs liberally.
  • Heat oil in a skillet over high heat. Add ribs. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes.
  • Place browned ribs in a 3-quart slow cooker.
  • Place soy sauce, light soy sauce, rice wine, onion, orange juice, garlic, ginger, and jalapeno into a blender. Cover and blend until combined. Pour sauce over the the ribs in the slow cooker. Cover and cook on High until meat pulls away easily from the bone, 3 to 4 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
  • Bake ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 20.8 g, Cholesterol 116.8 mg, Fat 33.1 g, Fiber 3 g, Protein 30.3 g, SaturatedFat 11.2 g, Sodium 3561.6 mg, Sugar 5.3 g

KOREAN BBQ BABY BACK RIBS



Korean BBQ Baby Back Ribs image

When you live-and cook-in Kentucky, you need to know your ribs. Chef Edward Lee starts his baby back rib recipe with a classic dry rub, then cooks the racks low and slow in a sauce spiked with spicy gochujang, a nod to his Korean roots. (Note: Ribs need to chill overnight in the fridge, so plan ahead!)

Provided by Edward Lee

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 15

3/4 cup ketchup
1 stick unsalted butter
1 cup brown sugar
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon freshly ground black pepper
3 cups gochujang, Korean fermented chili paste, available at Asian markets or online
1 cup cider vinegar
4 cloves garlic, minced or grated
1/4 cup kosher salt
1/4 cup brown sugar
1 tablespoon paprika, sweet or smoked
1 tablespoon garlic powder
1 tablespoon Freshly ground black pepper
2 racks baby back ribs, about 3½?4 pounds

Steps:

  • BBQ sauce: In a saucepan, bring all ingredients to a simmer over low heat. Cook uncovered, 1-2 hours. (Note: Sauce can also be made while the ribs are baking during the first hour, Step 3.)
  • Ribs: Combine dry ingredients in a mixing bowl. Place ribs on a rimmed baking sheet lined with parchment paper. Sprinkle rub all over the ribs, using more on the meaty side. Massage the rub into the meat (tip: wear non-latex gloves for easy cleanup). Cover with foil and chill in the refrigerator at least 4 hours, preferably overnight.
  • Preheat oven to 250 degrees F. Remove ribs from refrigerator and wrap each rack tightly in foil. Place them in a roasting pan side by side and bake 1 hour. (Alternatively, you can smoke the ribs, uncovered, in a smoker at 220 degrees F for 1 hour.)
  • Take the ribs from the oven and remove the foil. Return the ribs to roasting pan; pour any liquid in the foil over the ribs. Pour the BBQ sauce over the ribs. Loosely cover pan with foil and bake 1 hour 15 minutes to 1 hour 45 minutes, basting halfway through.
  • Assembly: Remove ribs from oven and place on a cutting board. Cut into two-rib portions and serve stacked on a platter, with extra sauce from the pan on the side.

KOREAN BRAISED SHORT RIBS (GALBI JJIM)



Korean Braised Short Ribs (Galbi Jjim) image

Our Galbi Jjim recipe is complete with a mouth-watering, sweet-and-spicy chili garlic sauce. You will love every bite of these delicious Korean Braised Short Ribs!

Provided by Isabel Laessig

Categories     Main Course

Time 3h

Number Of Ingredients 14

2 Tbsp. chili garlic sauce
1 1/2 tsp. sesame oil
1/4 cup low-sodium soy sauce (or Tamari if gluten free)
1/4 cup brown sugar
4 tsp. rice vinegar
6 cloves garlic
8 scallions (or 1/2 an onion)
1 inch fresh ginger
3 Tbsp. olive oil (split)
1 1/2 - 2 lbs. boneless beef short ribs
1/4 cup flour (or gluten free flour blend if gluten free)
2 cups beef broth (split)
1/4 tsp. kosher salt
1/4 tsp. pepper

Steps:

  • Heat oven to 350°F.Mince 6 cloves of garlic and 8 scallions or 1/2 an onion (any color). Peel a 1-inch portion of ginger root. Set aside.Combine 2 Tbsp. chili garlic sauce, 1 1/2 tsp. sesame oil, 1/4 cup low-sodium soy sauce or Tamari, 1/4 cup brown sugar, and 4 tsp. rice vinegar in a small bowl. Whisk until completely combined.
  • Place the short ribs in a bowl. Sprinkle them with 1/4 cup flour and toss until the ribs are coated.Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. oil.Once the oil is hot (it should sizzle as the meat hits it) add half of the short ribs along with a pinch of salt and pepper. Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside. Repeat this process with the second half of the ribs.
  • Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan. Grate a 1-inch portion of ginger. Saute for 2-3 minutes, stirring often.Return the seared short ribs to the pan. Pour the prepared sauce over the top along with 1 cup of beef broth. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.
  • Cover the Dutch oven and bake for 1 hour. Remove from oven and add 1/2 cup of beef broth. Cook for 1 more hour, covered.Remove and add another 1/2 cup of beef broth. Return and cook for another 30 minutes, covered. Cooking times may vary slightly depending on the thickness of the ribs. Once the ribs are tender, remove from the oven and serve.

Nutrition Facts : ServingSize 2 cups, Calories 925 kcal, Carbohydrate 26 g, Protein 79 g, Fat 54 g, SaturatedFat 19 g, Cholesterol 234 mg, Sodium 1727 mg, Fiber 1 g, Sugar 16 g

KOREAN-STYLE BRAISED (SLOW COOKER) BABY BACK RIBS



Korean-Style Braised (Slow Cooker) Baby Back Ribs image

Slow cooker ribs inspired by my favorite Korean chef in the LA area, Roy Choi, whose cooking will oversaturate your taste buds. Flavor profile of this recipe 12/10. These remind me of your typical pot roast prep that your mom may have made growing up...if your mom happened to be a Korean man who went on to create the first fusion taco truck. Enjoy over a bed of steamed rice and your favorite banchan!

Provided by William Leon

Categories     Korean Recipes

Time 3h26m

Yield 4

Number Of Ingredients 12

2 pounds baby back pork ribs
1 teaspoon salt, or to taste
1 tablespoon canola oil
½ cup soy sauce
½ cup light soy sauce
½ cup rice wine
½ onion, cut into quarters
¼ cup orange juice
1 head garlic, chopped
¼ cup minced fresh ginger root
1 jalapeno pepper, chopped
1 bunch scallions, trimmed and chopped

Steps:

  • Wash ribs and pat dry. Salt ribs liberally.
  • Heat oil in a skillet over high heat. Add ribs. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes.
  • Place browned ribs in a 3-quart slow cooker.
  • Place soy sauce, light soy sauce, rice wine, onion, orange juice, garlic, ginger, and jalapeno into a blender. Cover and blend until combined. Pour sauce over the the ribs in the slow cooker. Cover and cook on High until meat pulls away easily from the bone, 3 to 4 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
  • Bake ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 20.8 g, Cholesterol 116.8 mg, Fat 33.1 g, Fiber 3 g, Protein 30.3 g, SaturatedFat 11.2 g, Sodium 3561.6 mg, Sugar 5.3 g

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