Slow Cooked Korean Beef Ribs

Slow Cooked Korean Beef Ribs. Image by Richard Cornish. All Rights Reserved.

Korea is the flavour of the month and rightly so. This Asian nation’s fermented pastes and vegetables add layers of flavour to any dish. You can pick up kimchi in the local grocers. Give yourself plenty of time to make the ribs – we have them in stock all the time but order ahead if you’re making a big batch.

Serves 4-8

Flat lay (overhead) image of the ingredients for the Slow Cooked Korean Ribs by Richard Cornish.

Ingredients

  • 4-6 300g beef ribs

Rub

  • 2 tbsp brown sugar

  • 2 tsp smoky sweet paprika

  • 1 tsp onion powder

  • 1 tsp cumin powder

  • 1 tsp mustard powder

  • 1 tsp salt

  • ½ tsp black pepper

Sauce

  •  2 garlic cloves

  • ½ cup apple cider vinegar

  • 1 ½ cups ketchup

  • ½ cup brown sugar

  • 2 tsp black pepper

  • 1 tbsp French mustard

  • 1 tbsp gochujang (Korean chilli paste)

  • 2 cups water

Preheat oven to 160°C.

In a bowl, mix all the rib ingredients. Coat the ribs with the rub mix, pressing it well into the ribs.

In a heavy baking pan, place the sauce ingredients and mix well. Add the ribs and coat with the sauce. Place ribs meat side down, cover with foil and bake for 3½ hours. Remove ribs from the oven. Spoon over the sauce. Finish uncovered in the oven or place on the BBQ grill over moderate heat to finish.

Allow the ribs to cool a little.

You can eat them caveman style, dipping the bones into the rich sauce. Perfect with beer.

 Or remove the meat from the bone and serve in soft rolls with some of the sauce, kimchi, vegetables, and mayonnaise.

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Servings: 4-8
Author: Richard Cornish
Slow Cooked Korean Beef Ribs

Slow Cooked Korean Beef Ribs

Korea is the flavour of the month and rightly so. This Asian nation’s fermented pastes and vegetables add layers of flavour to any dish. You can pick up kimchi in the local grocers. Give yourself plenty of time to make the ribs – we have them in stock all the time but order ahead if you’re making a big batch.

Ingredients

  • 4-6 300g beef ribs
Rub
  • 2 tbsp brown sugar
  • 2 tsp smoky sweet paprika
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1 tsp mustard powder
  • 1 tsp salt
  • ½ tsp black pepper
Sauce
  • 2 garlic cloves
  • ½ cup apple cider vinegar
  • 1 ½ cups ketchup
  • ½ cup brown sugar
  • 2 tsp black pepper
  • 1 tbsp French mustard
  • 1 tbsp gochujang (Korean chilli paste)
  • 2 cups water

Instructions

  1. Preheat oven to 160°C.
  2. In a bowl, mix all the rib ingredients. Coat the ribs with the rub mix, pressing it well into the ribs.
  3. In a heavy baking pan, place the sauce ingredients and mix well. Add the ribs and coat with the sauce. Place ribs meat side down, cover with foil and bake for 3½ hours. Remove ribs from the oven. Spoon over the sauce. Finish uncovered in the oven or place on the BBQ grill over moderate heat to finish.
  4. Allow the ribs to cool a little.
  5. You can eat them caveman style, dipping the bones into the rich sauce. Perfect with beer.
  6. Or remove the meat from the bone and serve in soft rolls with some of the sauce, kimchi, vegetables, and mayonnaise.
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Beefby Richard CornishLarger Dishes, Festive & Entertaining Dishes