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!
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
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!
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).
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.
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
Ingredients
- 2 kg beef spare ribs , membrane removed
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
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Sue, we made these ribs last night exactly as described (24 hour marination followed by the 8 hour low & slow oven bake): these are the BEST beef ribs that we have ever enjoyed. The kitchen had the most wonderful aroma all day and by the time we were ready to eat, our senses were at a peak. We enjoyed the meat on steamed bao buns with an Asian slaw. I thank you for your recipe inspiration and will be doing this again and again because it is easy (set and forget) and will be great as a party dish once we finally get over the Melbourne lockdowns. I will also check out some of your other recipes. Once again, thanks very much.
I’m so happy to hear you & your family enjoyed it, Garry. Thanks for your feedback! 🙂
My Russian friend made these ribs- OMG best ever. It was so tender and very flavorful. I love the fact it’s baked and slow cooking. I can do other side dishes while that’s in the oven. Thank you and I’m looking forward to your other recipes
I’m so pleased to hear that! Thanks for your feedback. 🙂
Made this recipe last night and had left overs for my husband’s lunch sandwich (which he LOVES btw). So good! We’ve been having bulgogi a lot lately, so this recipe, even though it uses some of the same ingredients, is a different taste. Added a bit of sammjang sauce to give it a little kick too.
There is just the 2 of us, so we purchased 2 lbs of short ribs (purchased at an Asian Market, so they were pork, not beef) and marinated for 2 hrs, and cooked for 3.5 hrs at 225 degrees. Worked perfectly!
Thank you, Sue!!
Yes, I know, right?! It’s similar to bulgogi to some degree but definitely different to it. Great to hear your family enjoyed it! 🙂
Hello Sue! If I get my ribs boneless, does that affect cook time in the oven? Thanks!
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.
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.
My oven doesn’t have a fan option. Will it still work to cook at 212°F?
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.
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. 🙂
Short ribs = beef
Spare ribs = pork.
I had to google it myself, I hope that helps
Perfect idea. I made it for my folks and family on this weekend, delicious, and simple to get ready. Thanks for the recipe.
Glad to hear that!
OMG!!! Your beef ribs are finger licking delicious looking!! Cannot wait to try them out!
Thanks very much for the post!!
Has anyone done this on a Camp Chef / Traeger pellet smoker? I can get 200 or 225. I think I’d opt for 200 and go a bit longer. Really looking forward to trying these.
I haven’t tried it myself in a smoker, but I think it can work. Why not? 🙂 Hope it turns out well!
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 🙂
I’m so pleased to hear that, Kate! Thanks for your feedback. 🙂
I usually buy ribs and Sempio Kalbi sauce and then sprinkle japlapenos prior to going in the oven. I will try this recipe.
Thank you for this recipe, my kids love them.
Regards
Sheila
Great! Happy to hear! 🙂
Thanks for sharing this delicious recipe. Keep it up.
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 Kara, That’s great to hear! Thanks for your feedback! 🙂
Hi Sue. 8 hours in oven is a long time to bake… if im using pork ribs, can reduce the cooking time?
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.
this recipe looks fantastic! regarding the apples/ Asian pear dosnt mention how to handle them? slice, puree, leave whlole?! thanks!
Hi Sarah, You blend all marinade ingredients (incl. pear) until pureed either using a food processor or a blender. Enjoy!
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! =)
Thanks, Lucy! Great to hear that! 🙂
Could I do this with pork? It sounds so good but I can’t eat beef.
I think it should work with pork too! Enjoy!
Do you cover the ribs while they’re cooking in the oven?
I didn’t cover the ribs. 🙂
Oh my! These Korean Beef Ribs look finger licking good. Yes, they will be perfect for parties and gathering. Can’t wait to try them. Thanks for sharing.
Thanks, Amy! I hope you like it. I will be making this for New Year’s day as well! 🙂
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
I knew someone would use this recipe in a crockpot. 🙂 Great to hear that it worked out well!