Recipe courtesy of Edward Lee
Recipe courtesy of Edward Lee
Watch how to make this recipe.
Korean BBQ Baby Back Ribs
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- Level: Easy
- Total: 3 hr 30 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 312
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 19 g
- Cholesterol
- 78 mg
- Sodium
- 397 mg
When you live—and cook—in Kentucky, you need to know your ribs. Chef Edward Lee starts his baby back rib recipe with a classic dry rub, then cooks the racks low and slow in a sauce spiked with spicy gochujang, a nod to his Korean roots. (Note: Ribs need to chill overnight in the fridge, so plan ahead!)
- Level: Easy
- Total: 3 hr 30 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 312
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 19 g
- Cholesterol
- 78 mg
- Sodium
- 397 mg
Ingredients
Bbq Sauce
Ribs
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Directions
- BBQ sauce: In a saucepan, bring all ingredients to a simmer over low heat. Cook uncovered, 1–2 hours. (Note: Sauce can also be made while the ribs are baking during the first hour, Step 3.)
- Ribs: Combine dry ingredients in a mixing bowl. Place ribs on a rimmed baking sheet lined with parchment paper. Sprinkle rub all over the ribs, using more on the meaty side. Massage the rub into the meat (tip: wear non-latex gloves for easy cleanup). Cover with foil and chill in the refrigerator at least 4 hours, preferably overnight.
- Preheat oven to 250 degrees F. Remove ribs from refrigerator and wrap each rack tightly in foil. Place them in a roasting pan side by side and bake 1 hour. (Alternatively, you can smoke the ribs, uncovered, in a smoker at 220 degrees F for 1 hour.)
- Take the ribs from the oven and remove the foil. Return the ribs to roasting pan; pour any liquid in the foil over the ribs. Pour the BBQ sauce over the ribs. Loosely cover pan with foil and bake 1 hour 15 minutes to 1 hour 45 minutes, basting halfway through.
- Assembly: Remove ribs from oven and place on a cutting board. Cut into two-rib portions and serve stacked on a platter, with extra sauce from the pan on the side.
