The Oven Does All the Work For Slow-Cooked Beef Ribs in Korean BBQ Sauce
Consider this devilishly good dish the savory equivalent of a “dump cake.”
Instead of a boxed cake mix dumped over canned fruit in a pan, “Slow-Cooked Beef Ribs in Korean BBQ Sauce” is basically beefy ribs plopped into a pan with a robust mix of minced garlic, ketchup, soy sauce, mirin, rice vinegar, and Korean fermented pepper paste known as gochujang.
There’s no need to sear the beef ribs beforehand, either. Just lay them in the sauce in the pan, slide into the oven, and practically forget about it for the next 6 hours.
The beef will emerge so tender that it falls off the bone, and the meat juices will have melded into the sauce, making it even more delectable.
This super simple recipe is from “RecipeTin Eats Dinner” (Countryman Press, 2022), of which I received a review copy.
It’s by Sydney-based Nagi Maehashi, creator of the popular blog, RecipeTin Eats. Maehashi gave up a career in finance to start her blog in 2014. Today, she has more than 4.5 million followers on Instagram and Facebook. She also founded RecipeTin Meals, a not-for-profit philanthropic endeavor started during the pandemic to make homemade meals for those in need in Sydney.
The cookbook includes 150 recipes, each with a QR code, which will take you to her web site for a handy, how-to video of each dish.
The recipes run the gamut from “Swedish Meatballs” and “Spicy Sichuan Pork Noodles” to “Nachos of Your Dreams” and “Death By Chocolate Caramel Cake.”
For the beef ribs, you want hefty English-style ones (cut with the bone) rather than Korean-style flanken ones (cut across the bone).
This recipe uses a full cup of gochujang in the sauce, so you’ll want to look for the mild version at your local Korean or Asian grocery store. That is, unless you really like a lot of serious heat.
For those who get intimidated by spicy foods, have no fear. Since the mild gochujang is mixed with other ingredients, this dish actually ends up fairly tame on the heat spectrum.
This deeply flavorful braising sauce is a little sweet, a bit tangy, with just enough fermented saltiness, along with a mere tingle of heat against a rush of savoriness.
A big heap of steamed rice is mandatory to sop up that umami-bomb of a sauce. The beef can also be enjoyed enfolded in lettuce wraps with sliced cucumbers, if you prefer.
Let your oven do all the work for a dish you will simply devour.
Slow-Cooked Beef Ribs In Korean BBQ Sauce
Eight 10- to 12-ounce (about 6 pounds in total) beef short ribs (English-cut, not flanken-cut)
For Korean bbq sauce:
2 tablespoons canola oil
2 tablespoons finely minced garlic (5 to 6 cloves)
1 cup gochujang, mild
3/4 cup mirin
3/4 cup rice vinegar
3 tablespoons light soy sauce
1/3 cup sugar
3/4 cup ketchup
1 1/2 cups water
Green onion, finely sliced diagonally
Preheat the oven to 350 degrees.
To make the bbq sauce: Mix all the sauce ingredients together in a bowl, then pour into a 13-by-9-inch metal or ceramic roasting pan. Add the beef ribs, turn to coat in the sauce, then position meat-side down in the sauce (bone facing up). Cover tightly with aluminum foil.
To slow-cook the ribs: Transfer the ribs to the oven and bake for 4 hours. Remove the foil and bake, uncovered, for 30 minutes. Turn the ribs so the meat side is facing up. Spoon the sauce over the ribs and bake for a further 30 minutes until the surface of the ribs is caramelized and the meat is fall-apart tender.
To finish the sauce: Skim off an excess fat from the surface of the sauce in the pan, then mix until smooth.
To serve: Transfer the ribs to a serving platter and pour the sauce over. Sprinkle with the green onion, then serve with white rice.or make your own lettuce wraps stuffed with rice, sliced cucumbers and the beef.
Note: To make green onions curly, place the slice onion in a bowl of water in the fridge for 15 minutes or so.
To store: The cooked beef ribs keep in the fridge for 4 days or in the freezer for 3 months.
Adapted from “RecipeTin Eats Dinner” by Nagi Maehashi
More Ways to Use Gochujang: Gochujang Gravy