Korean Beef Ribs with a Sweet-and-Spicy BBQ Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Beef ribs are sold individually and look like small bricks. The bones aren’t visible, but once they are slow-cooked a handle appears. The meat can be very tough, so you will need to cook the ribs slowly. Once tenderised, they are ready for a spicy Korean chilli glaze and a quick char on the grill or BBQ.

Prep 15 minutes
Cook 2–4 hours, plus 10 minutes grilling


  • 2 tbsp vegetable oil
  • 4 thick beef ribs
  • 6 garlic cloves, peeled
  • 3 cm ( inch) ginger, sliced
  • 60 ml 2 fl oz) light soy sauce
  • 60 ml 2 fl oz) rice or cider vinegar
  • 200 ml 7 fl oz) pineapple juice

Pickled Carrot

  • 2 large carrots, thinly julienned
  • 2 tbsp rice vinegar
  • 2 tsp caster sugar
  • 2 tsp salt

Korean Bbq Sauce

  • 100 g ( oz) gochujang (Korean chilli paste) or equal quantities miso and sriracha
  • 60 ml 2 fl oz) rice vinegar
  • 30 ml 1 fl oz) mirin
  • 2 tbsp caster sugar
  • 2 tbsp light soy sauce
  • 1 tbsp sesame seeds, toasted


Preheat the oven to 160°C (315°F) or 140°C (275°F) fan forced.

In an ovenproof pot with a fitted lid or in a pressure cooker, heat 1 tablespoon of the oil. Brown the meat on all sides and then remove from the pot. Add the garlic and ginger. Sauté over a medium heat for 5 minutes or until very fragrant and golden. Pour in the soy sauce, vinegar and pineapple juice. Bring to a boil and add the ribs.

If using the oven, cover the pot and place in the oven for 2 hours. Check periodically and turn the ribs in the sauce as they cook. You can also use a slow cooker and choose the faster 4 hour setting.

If using the pressure cooker, lock on the lid and cook on high pressure for 30 minutes. Remove from the heat and run under a cold tap until the pressure is released. Check the meat and if it’s fork-tender, then it’s done. If it’s still a little tough, then lock the lid back on and cook for another 10 minutes. Some ribs are bigger than others, so they may need a bit longer.

When the ribs are done, discard the sauce and remove any large pieces of fat. At this point you can refrigerate the meat up to overnight. Remove any solidified pieces of fat once chilled and bring back to room temperature before grilling.

To make the pickled carrot, place the carrot in a bowl and cover with the other ingredients. Toss well and refrigerate until using.

To make the Korean BBQ sauce, whisk all the ingredients together and set aside.

When close to eating, heat an outdoor grill or chargrill pan. Brush the meat with the remaining oil to keep it from sticking. Using direct heat, grill the meat for 10 minutes to warm through. Brush with the BBQ sauce until sticky and the edges are blackened.

Serve the meat with the pickled carrot and cucumbers and the steamed rice and lettuce leaves as well, if you like.