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Korean Kalbi Baby Back Ribs

Prep Time 10 mins
Cook Time 1 hr 35 mins
Servings 4 - 6


  • 6-7 pounds baby back ribs
  • salt & freshly ground black pepper
  • 1/2 onion, grated
  • 3 cloves garlic, finely minced
  • 2 teaspoon grated fresh ginger
  • 2 tablespoons honey
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon sesame seeds
  • 1 teaspoon dark sesame oil
  • 1 stalk green onion, chopped
  • 2 tablespoons rice vinegar (or white/cider vinegar)


  • Heat oven the 375F.
  • (optional) Using a butter knife to pry it up, separate the membrane from the back of the ribs and discard.
  • Generously season both sides of the ribs with salt and pepper. Wrap the ribs in foil, meaty side up and seal completely. Bake for 90 minutes.
  • To make the Korean Kalbi sauce, mix together the remaining ingredients in a bowl.
  • After the ribs are cooked, remove from the oven and carefully open up the foil -- be careful of the hot steam! Slather 3/4 of the Korean Kalbi sauce on the tops of the ribs. Place the oven rack in the top third of the oven and heat the broiler to high.
  • Put the ribs back in the oven, foil still open, and broil until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs – it's so easy to burn them! Just before serving, pour the remaining Korean Kalbi sauce on top of the ribs.
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