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Oven Baked Korean BBQ Beef Ribs

Try these supremely tender and delicious oven baked Korean BBQ beef ribs! They are a crowd pleaser and great to serve on special dinner occasions!

Oven Baked Korean BBQ Beef Ribs Recipe | MyKoreanKitchen.com

With the festive season approaching, I’ve been getting requests for Korean foods that are suitable for hosting a party. In case you don’t know, I have a huge recipe collection for Korean party food, so you should definitely check that one out!

And to this Korean party food collection, I’d like to add today’s special recipe – Oven Baked Korean BBQ Beef Ribs.

Until a few weeks ago, I had never bought a rack of ribs to cook at home. I thought these were something you would only eat at a restaurant because they are difficult to cook with. But boy! I was wrong. Contrary to my belief, these ribs are so easy to cook.

Another thing to note is these oven baked Korean BBQ beef ribs are so tender. They are slow cooked at a low temperature (100 degrees Celsius/212 degree Fahrenheit) for 8 hours!!!

Seriously, those 8 hours of waiting are such a torture! If you often sit around at home while the food is slow cooking, you will know what I mean. The smell! It’s so tempting and painful at the same time. Lol

How to Make Korean BBQ Beef Ribs in the Oven | MyKoreanKitchen.com

The recipe is super easy and simple as well.

Simply prepare the marinade by blending the sauce ingredients in a blender or food processor – marinate the ribs in the sauce for at least 4 hours (but ideally for 24 hrs if you want to make the meat fall easily from the bone) – cook the ribs in the oven for 8 hours. Voila! There you have it.

These  baked Korean BBQ beef ribs are totally appropriate for special occasions such as Thanksgiving day, Christmas and New Year’s day. Or even a date night! You will be a popular host.

So try them soon and let me know what you thought of them!

Korean BBQ Beef Ribs Slow Cooked In the Oven | MyKoreanKitchen.com

Ingredients for Oven Baked Korean BBQ Beef Ribs

  • 2kg (4.4 pounds) beef spare ribs, membrane removed

Marinade (Blend these together)

  • 3/4 cup soy sauce (I used kikkoman soy sauce)
  • 6 Tbsp brown sugar
  • 1/4 cup rice wine (mirin)
  • 1 red apple or asian pear (230 g / 8.1 ounces)
  • 1 onion (180 g / 6.3 ounces)
  • 2 Tbsp minced garlic
  • 2 tsp minced ginger
  • 1/4 tsp ground black pepper

*This marinade is the same marinade I use for Bulgogi (Korean BBQ Beef) recipe.

** 1 Tbsp = 15 ml, 1 Cup = 250 ml

How to Make Korean BBQ Beef Ribs in the Oven

1. Pour the marinade over the meat and make sure it’s reaching all parts of the meat. Cover the meat and transfer it to the fridge. Marinate the meat for at least 4 hrs (but ideally for 24 hrs for optimal results).

Marinating Beef Spare Ribs for Oven Baked Korean BBQ Beef Ribs

2. Preheat the oven on 100 C/ 212 F (on fan forced setting) for 20 mins. Lay down some waxed baking paper (or aluminium foil) on a baking sheet (or roasting pan). Then place the marinated rack of ribs. Splash some marinade around the ribs but discard most of sauce. Cook it for 8 hrs.

3. Take the meat out and carve. Serve.

Carving Oven Baked Korean BBQ Beef Ribs | MyKoreanKitchen.com

How to Serve Oven Baked Korean BBQ Beef Ribs | MyKoreanKitchen.com

Serving Suggestions

As with a typical Korean BBQ, these baked beef ribs are great to serve with some steamed rice, kimchi, lettuce leaves, and Korean spicy dipping sauce. I also specially made some pickled radishes and carrots to go with it and it complimented these ribs very well!

Note

  • Typically the membrane is removed prior to cooking ribs and here’s how. If you don’t, there will be a rubbery part you will reluctantly chew through or discard during the meal.


Oven Baked Korean BBQ Beef Ribs Recipe | MyKoreanKitchen.com

Oven Baked Korean BBQ Beef Ribs

How to make supremely tender and delicious baked Korean BBQ beef ribs in the oven!
5 from 9 votes
Print Pin Rate
Course: Main
Cuisine: Korean Fusion
Keyword: Korean BBQ
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 4 to 6
Calories: 1554kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 2 kg beef spare ribs , membrane removed

Marinade (Blend these together)

  • 3/4 cup soy sauce
  • 6 Tbsp brown sugar
  • 1/4 cup rice wine (mirin)
  • 1 red apple or asian pear (230 g / 8.1 ounces)
  • 1 onion (180 g / 6.3 ounces)
  • 2 Tbsp minced garlic
  • 2 tsp minced ginger
  • 1/4 tsp ground black pepper

Instructions

  • Pour the marinade over the meat and make sure it’s reaching all parts of the meat. Cover the meat and transfer it to the fridge. Marinate the meat for at least 4 hrs (but ideally for 24 hrs for optimal results).
  • Preheat the oven on 100 C/212 F (on fan forced setting) for 20 mins. Lay down some waxed baking paper (or aluminium foil) on a baking sheet (or roasting pan). Then place the marinated rack of ribs. Splash some marinade around the ribs but discard most of sauce. Cook it for 8 hrs.
  • Take the meat out and carve. Serve.

Notes

* 1 Tbsp = 15 ml, 1 Cup = 250 ml
** The calorie value is for a single serving of the entire dish.

Nutrition

Calories: 1554kcal | Carbohydrates: 34g | Protein: 82g | Fat: 117g | Saturated Fat: 37g | Cholesterol: 400mg | Sodium: 2843mg | Potassium: 1469mg | Fiber: 2g | Sugar: 26g | Vitamin A: 0.6% | Vitamin C: 8.8% | Calcium: 12% | Iron: 33%
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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34 thoughts on “Oven Baked Korean BBQ Beef Ribs”

    • Hi Alexis, I would think so. Boneless ribs will cook faster. Make sure you don’t overcook it as it can go drier particularly without the bones.

  1. Often I find these marinades too sweet. What would be suggested adjustment for sugar where that is a concern, especially bc there is juice from apple added in this marinade? Also I would think 4 hour marinade time opposed to 24 hour marinade would also help there. Thanks so much !

    • Hi Kim, You can simply add less sugar if that’s your concern. Also, some people add some chili flakes / gochugaru to balance the sweetness of dish. (It will give a slight kick too, of course.)
      Finally, if you want to marinate it only for 4 hours, that’s fine. But I don’t think it will absorb the full flavor of marinade. Unlike bulgogi, ribs are thicker, so it will take longer to get marinated well.

    • As a general rule, many baking recipes drop the temperature by 20°C / 68F if using fan-forced oven to imitate conventional.
      However, I would still cook at 212F if I’m using my oven.

      Seriously each oven is so different nowadays, I don’t think there’s one straight answer.
      For example, my 4 months old oven needs to be set at a same temperature whether it’s fan-forced or conventional. Otherwise, the food won’t cook the same way.

  2. Hi Sue,

    Can you clarify if you’re using spare ribs or short ribs? I went to the butcher asking for beef spare ribs and they said spare ribs can only be pork. If I want beef ribs they have to be short ribs.

    • That’s interesting! I used beef spare ribs. (Maybe it’s called like that only in this country.) Also, reading this post might help your understanding.

      Bottom line, tell your butcher that you want fattier & meatier beef ribs that are good for slow roasting in an oven. 🙂

  3. Perfect idea. I made it for my folks and family on this weekend, delicious, and simple to get ready. Thanks for the recipe.

  4. OMG!!! Your beef ribs are finger licking delicious looking!! Cannot wait to try them out!
    Thanks very much for the post!!

  5. I made this yesterday, and it was SPECTACULAR! I didn’t change a thing, and it was tender, super flavorful, and the caramelization on top was to die for. My family made yummy noises all the way through the meal 🙂

  6. Hi Sue. Thank you for sharing this delicious recipe. I prepared the ribs exactly as you instructed. This is now one of my go-to recipes!

    • Hi Lee, the cooking time will shorten if you use lean / thiner meat. As an example, baby back ribs might get ready in 6 hrs instead of 8 hrs. Though, I much prefer using spare ribs as they result in more tender and juicier meat. I don’t believe changing the meat type (beef to pork) will have much impact in cooking time.

  7. this recipe looks fantastic! regarding the apples/ Asian pear dosnt mention how to handle them? slice, puree, leave whlole?! thanks!

  8. Love this!! It’s easy to cook and it’s incredibly delicious! If you’re inviting guests then you should try this, They will be impressed with your cooking. This is my new favorite food now!! Thanks Sue! =)

  9. Hi. I made this with a chuck roast in the crockpot, and cooked it in the marinade for 8 hours on low instead of marinating and cooking in the oven. Delicious! I took it out after cooking all night so it wouldn’t stay in soy too long, and let it rest in the refrigerator Excellent sauce. Thanks for all your great ideas

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