Oven-Baked Korean BBQ Sticky Ribs

Ribs and dry seasoning

• 1 rack baby back ribs (2–3 pounds)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon paprika, smoked or regular
• ½ teaspoon ground ginger, optional
• ½ teaspoon salt, optional depending on your sauce
• Pinch of crushed red pepper flakes, optional
• 2–3 tablespoons water, for the pan

Optional extra flavor rub

• Fresh minced garlic
• Splash of soy sauce
• Red pepper flakes
• Sprinkle of brown sugar

Sauce

• 1 cup Bibigo Korean BBQ Sauce, another Korean BBQ sauce, or homemade sauce below

Optional sauce upgrades—choose 1–2

• 1 tablespoon honey or brown sugar
• 1–2 cloves fresh garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1–2 teaspoons rice vinegar or lime juice
• 1 teaspoon gochujang

Optional finishing touches

• Sliced green onions
• Sesame seeds
• Extra Korean BBQ sauce for drizzling

Directions

1. Season. Pat the ribs dry. Mix the dry seasonings and rub over both sides. For Sandy’s extra flavor boost, also rub in fresh minced garlic, a splash of soy sauce, red pepper flakes, and a sprinkle of brown sugar.
2. Optional fridge rest. If you have time, cover and refrigerate for a few hours for deeper flavor. You can also cook right away. If refrigerated, take the ribs out about 30 minutes before cooking while you prepare the oven and pan.
3. Bake low and slow. Preheat the oven to 275°F. Place the ribs on a foil-lined baking sheet with a rim. Add 2–3 tablespoons water to the pan and cover tightly with foil. Bake for 2 hours 30 minutes, or up to 3 hours for extra fall-apart ribs.
4. Sauce and caramelize. Carefully remove the foil and increase the oven to 425°F. Brush generously with Korean BBQ sauce. Bake uncovered for 10 minutes, brush again, then bake another 8–10 minutes.
5. Finish under the broiler. Broil for 1–3 minutes until bubbly and caramelized. Watch closely—the sugar in the sauce can burn fast.
6. Serve. Finish with sliced green onions, sesame seeds, and an extra drizzle of sauce if desired.

Homemade Korean BBQ sauce

Use this instead of the bottled sauce if you like.

• ½ cup soy sauce
• ¼ cup brown sugar
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger, or ½ teaspoon ground ginger
• 1–2 tablespoons gochujang, optional
• ½ teaspoon black pepper
• 2 tablespoons ketchup, optional, to help thicken

Add all the sauce ingredients to a saucepan and simmer for 5–8 minutes, stirring often. Cool slightly, then use to glaze the ribs at the end of cooking.

Make it fancy

Keep it simple with bottled sauce, or mix in one or two of the optional upgrades. Save a little clean sauce separately if you want an extra drizzle at the table.