Oven-Baked Korean Ribs (Galbi-style)

Ingredients

Ingredients:

3–4 lbs beef short ribs (flanken-cut for galbi style or English cut if preferred)

1/2 cup soy sauce

1/4 cup brown sugar

2 tbsp honey

2 tbsp rice wine (or mirin)

2 tbsp sesame oil

1 Asian pear or 1/2 ripe Bosc pear (peeled & grated)

(or sub 1/4 cup apple sauce if needed)

1 small onion, grated

4 cloves garlic, minced

1 tbsp ginger, minced

1/2 tsp black pepper

1 tbsp gochujang (Korean chili paste – optional for heat)

1 tbsp toasted sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Directions

Instructions:

Make the marinade:

In a blender or bowl, combine soy sauce, brown sugar, honey, rice wine, sesame oil, grated pear, grated onion, garlic, ginger, black pepper, and gochujang (if using).

Blend or mix well.

Marinate the ribs:

Place ribs in a large zip-top bag or dish.

Pour marinade over the ribs, making sure they’re fully coated.

Cover and refrigerate for at least 6 hours (preferably overnight).

Preheat oven:

Set oven to 300°F (150°C).

Bake the ribs:

Line a baking sheet with foil and place a wire rack over it (optional but helps with even cooking).

Remove ribs from marinade and shake off excess.

Place ribs in a single layer on the rack or directly on the foil-lined sheet.

Cover with foil and bake for 2.5 to 3 hours, until tender.

Finish (optional but delicious):

Increase oven to 425°F (220°C).

Uncover and brush ribs with reserved marinade or extra sauce.

Broil or bake uncovered for 5–8 minutes to caramelize the top.

Garnish & Serve:

Sprinkle with sesame seeds and green onions.

Serve with rice, kimchi, and cucumber salad.

✅

Tips:

For extra sticky glaze, simmer leftover marinade and brush it over ribs during final baking.

You can also use pork ribs — follow the same process but adjust baking time (around 2 hours).

If using English-cut ribs, consider braising in a Dutch oven before baking for fall-apart tenderness.