This recipe for Low & Slow Oven-Baked Korean BBQ Ribs is minimal in effort, with deliciously tender, fall-off-the-bone results. Though this is catered to the fusion of Korean flavors, you can swap the sauce for your favorite BBQ sauce instead. No rules here!
The night before, remove the membrane (optional) from the back of the ribs, then pat dry with paper towels. Prepare your spice rub. I like doubling my BBQ Spice Rub Recipe, however, you can use 1 cup of your favorite spice rub.
Rub the seasonings on the fronts and backs of the ribs until thoroughly coated. Set the racks on a baking tray (I use a 13” x 18” x 2” pan) and cover with foil. Transfer to the fridge to marinate for 9 hours or overnight. (This allows the dry rub to draw out moisture and create a “skin” that will help insulate the meat and lock in juices when cooking.)
The following day, remove the ribs from the fridge and allow it to warm to room temperature (about 1 hour).
Meanwhile, preheat the oven to 275°F. Wrap each rack with foil, then place back onto the baking tray. Add a final layer of foil to seal the tray. (This layering helps insulate and trap the steam while baking.)
When ready, transfer to the oven to bake for 4-5 hours (and internal temperature reaches 200°F). Then, remove the ribs from the oven and increase the temperature to 475°F (or to broil setting).
Carefully open the foil to reveal the surfaces of the meat (watch out for the steam!), then use a brush to evenly coat with BBQ sauce. Return the ribs to the oven and bake for another 10 minutes (or until the sauce begins to bubble and caramelize.)
Finally, remove from oven, then garnish with chives and sesame seeds (optional). Share immediately and enjoy!
Low & Slow Oven-Baked Korean BBQ Ribs
PREP TIME: 15 minutes
INACTIVE TIME: 9 HRS (OVERNIGHT)
COOK TIME: 4-5 hours
SERVES: 9
Ingredients:
- 1 cup BBQ Spice Rub (or dry spice rub of choice)
- 1-2 Cups Korean BBQ Sauce (or BBQ Sauce of choice)
- 8-9 lb. Baby Back Ribs
- 1/4 cup Chives, sliced (optional)
- 3 Tbs Sesame Seeds (optional)
Method for Low & Slow Oven-Baked Korean BBQ Ribs:
- The night before, remove the membrane (optional) from the back of the ribs, then pat dry with paper towels. Prepare your spice rub. I like doubling my BBQ Spice Rub Recipe, however, you can use 1 cup of your favorite spice rub.
- Rub the seasonings on the fronts and backs of the ribs until thoroughly coated. Set the racks on a baking tray (I use a 13” x 18” x 2” pan) and cover with foil. Transfer to the fridge to marinate for 9 hours or overnight. (This allows the dry rub to draw out moisture and create a “skin” that will help insulate the meat and lock in juices when cooking.)
- The following day, remove the ribs from the fridge and allow it to warm to room temperature (about 1 hour). Meanwhile, preheat the oven to 275°F. Wrap each rack with foil, then place back onto the baking tray. Add a final layer of foil to seal the tray. (This layering helps insulate and trap the steam while baking.)
- When ready, transfer to the oven to bake for 4-5 hours (and internal temperature reaches 200°F). Then, remove the ribs from the oven and increase the temperature to 475°F (or to broil setting). Carefully open the foil to reveal the surfaces of the meat (watch out for the steam!), then use a brush to evenly coat with BBQ sauce. Return the ribs to the oven and bake for another 10 minutes (or until the sauce begins to bubble and caramelize.)
- Finally, remove from oven, then garnish with chives and sesame seeds (optional). Share immediately and enjoy!
Notes:
- Optional: Remove from the oven and seal the tray again with foil. Use a smoke gun to infuse smoke from a small opening. Seal, then allow the smoke to sit for a couple of minutes before removing foil and serving.
- For delicious recipes to season with, or to pair alongside visit the Kitchen Journal.
