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Flavorful Sticky Korean BBQ Ribs Recipe with Easy Sesame Cucumber Salad

Korean BBQ ribs - featured image
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This recipe delivers tender, sticky-sweet Korean BBQ ribs with a simple, pantry-friendly marinade paired with a crisp and refreshing sesame cucumber salad. Perfect for casual weekends or gatherings, it balances rich, bold flavors with fresh crunch.

Ingredients

Scale
  • 2 to 3 pounds pork baby back ribs, trimmed
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Korean chili flakes (gochugaru) or crushed red pepper flakes
  • 2 tablespoons brown sugar (optional)
  • 1/2 teaspoon black pepper
  • 2 medium cucumbers, thinly sliced
  • 1 teaspoon toasted sesame oil (for salad)
  • 1 tablespoon rice vinegar (for salad)
  • 1 teaspoon sugar or honey (for salad)
  • 1/2 teaspoon salt (for salad)
  • 1 tablespoon toasted sesame seeds
  • Optional: thinly sliced scallions or fresh cilantro for garnish

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the thin membrane from the back of the ribs for better marinade penetration and tenderness.
  3. In a mixing bowl, whisk together soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger, Korean chili flakes, brown sugar, and black pepper until smooth. Adjust sweetness or heat to taste.
  4. Place ribs in a large resealable plastic bag or shallow dish and pour half the marinade over them. Massage marinade into ribs, seal or cover, and refrigerate for at least 1 hour, ideally up to 4 hours. 30 minutes minimum if short on time.
  5. Line a baking sheet with foil and place a wire rack over it. Arrange ribs bone-side down on the rack. Cover tightly with foil and bake for 2 to 2.5 hours until meat is tender and pulling back from bones.
  6. While ribs roast, prepare the cucumber salad: thinly slice cucumbers and place in a bowl. Whisk together toasted sesame oil, rice vinegar, sugar or honey, and salt until dissolved. Pour over cucumbers, toss well, sprinkle with toasted sesame seeds, and refrigerate.
  7. Once ribs are tender, remove foil and brush generously with reserved marinade. Set oven to broil on high and broil ribs for 3-5 minutes, watching carefully to caramelize glaze without burning.
  8. Let ribs rest for 5 minutes before slicing. Serve hot with chilled sesame cucumber salad.

Notes

Remove the membrane from ribs for tenderness. Roast low and slow to keep ribs moist. Watch broil stage carefully to avoid burning the glaze. Toast sesame seeds fresh for best flavor. Marinate longer for deeper flavor. For extra smoky flavor, sear ribs on grill or cast-iron skillet after broiling. Salad is best tossed just before serving to keep crisp.

Nutrition

Keywords: Korean BBQ ribs, sticky ribs, sesame cucumber salad, easy Korean recipe, quick ribs, BBQ ribs, Korean marinade, summer BBQ, sweet and spicy ribs

Find it online: https://ovenmila.com/flavorful-sticky-korean-bbq-ribs-recipe-with-easy-sesame-cucumber-salad/