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
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.
SHOP THE RECIPE >
These full-length beef short ribs aren’t actually short! Commonly referred to as Beef Short Ribs or Plate Short Ribs, these are the ribs that are incredible smoked. They are long, melt in your mouth tender, with brisket like ribs. Plate ribs are the biggest and beefiest ribs out there, and similar to beef brisket in fat content, they need to be cooked at a low and slow temperature to render the fat down without drying out the meat.
Sold by the kilo, the number of ribs per kilo varies because of the weight of the bones. Depending on the recipe, one kilo of ribs will feed 2 people.
If you are wanting these ribs but half-length, commonly known as chuck short rib, you can find them by clicking here.
Chuck Short Ribs are essentially the Plate Short Ribs cut in half to make them a little more manageable.
These are the ones very popular in Korean style barbecue and many Asian dishes including our own Beef Rendang. These can also be cooked on a smoker, similar to how you would cook plate ribs but just for less time.
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Slow Cooked Korean Beef Ribs
Ingredients
- 4-6 300g beef ribs
- 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
- 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
- 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.
