Korean Style Ribs Recipe By Tasty

KOREAN BBQ SHORT RIBS (GAL-BI)

Steps:

• Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
• Preheat an outdoor grill for medium-high heat.
• Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

KOREAN STYLE BBQ PORK RIBS RECIPE BY TASTY

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!

KOREAN-STYLE RIBS RECIPE BY TASTY

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!

KOREAN STYLE SHORT RIBS (CROCK POT)

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.

THE REAL DEAL KOREAN BEEF RIBS

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.