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Korean-Style BBQ Ribs

A pile of Korean-style BBQ ribs on a wooden board, garnished with scallions and sesame seeds with several forks on the side.
Korean-style BBQ ribs are sticky, sweet, and tangy. Ginger, honey, brown sugar, and vinegar come together to infuse juicy ribs with Korean flavors. They're cooked in foil so the cleanup is easy-peasy, too. 
Louise Kenney

Prep 30 mins
Cook 2 hrs
Total 2 hrs 30 mins
3 to 4 servings
1124 kcal


  • 2 pounds 4 ounces pork loin rib racks
  • Salt and freshly ground black pepper
  • 1/2 medium (4 oz) onion* grated
  • 3 garlic cloves grated or crushed
  • 1- inch (25-mm) piece of fresh ginger grated
  • 2 tablespoons runny honey
  • 1/4 cup soft dark brown sugar
  • 1/3 cup light soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons rice (or white or cider) vinegar
  • 3 tablespoons water
  • 1 tablespoon sesame seeds plus extra to serve
  • Sliced scallions to serve


  • Preheat the oven to 350°F (177°C). Line a baking dish with parchment paper or foil. You want enough foil to be able to fully wrap the ribs so you might need to join 2 sheets together to ensure the ribs can be covered in one layer.
  • Season the pork ribs generously with salt and pepper and lay them in the lined dish. Fold up the foil around the ribs. Slide the dish into the oven and bake for 1 1/2 hours.
  • Meanwhile, in a small bowl, stir the onion, garlic, ginger, honey, sugar, soy sauce, sesame oil, vinegar, water, and sesame seeds together.
  • After 1 1/2 hours, increase the oven temperature to 400°F (204°C) and remove the ribs from the oven.
  • Carefully open up the parcel and pour the sauce over the ribs, ensuring the pork is well covered. Return to the oven, uncovered, and cook, turning the ribs and basting halfway through, until the sauce is dark and sticky, about 30 minutes more. Don’t worry if the edges scorch during cooking; this is completely normal!
  • Cut the ribs into pieces and serve with some sesame seeds and the scallions sprinkled over the top.


*How do you grate an onion?

Sometimes, you want softer, smaller bits of onion than what you can get just by mincing them. They're perfect for salad dressings, sauces, marinades, or even when you just want to slip them by your kids. By grating onions and shallots, you'll end up with something that cooks down to a jammy consistency, without the big chunks. You also get a decent amount of onion juice, which adds even more flavor without bits. Cut the top and bottom of your onion, and slice in half from pole to pole. Remove the skins and start grating. Using the big holes on your box grater is usually enough but if you want to use the smaller holes, who going to stop you?