These Korean Barbecue Ribs are tender, juicy and finger-licking good. They’re kinda sweet with a little kick, honestly the only korean barbecue recipe you need!
Honestly, I love trying new recipes from other cultures. It gives us a chance to switch things up a bit for dinner and lunch! For this Korean Barbecue Rib recipe I actually decided to go with pork ribs instead of beef. Due to the fatty flavor from the pork ribs and how tender and juicy the meat is when slow cooked. Now, i’ve tried this recipe with both beef and pork and I have come to the conclusion that pork ribs just work best for this recipe and the flavor combination. The fact that these ribs are cooked in a slow cooker is even better, there’s no need to watch over this dish or check your oven periodically… just quickly sear the ribs on both sides then throw everything in your slow cooker and let it do it’s thing.
If you don’t have a slow cooker, no worries this recipe can also be made in the oven. You would follow the same steps but just put everything in a oven safe dish and cover with foil and bake on 350F for 2 ½-3 hours until fork tender. As you can see these Korean Barbecue Ribs were fork tender, in fact when I tried removing them from the slow cooker they were just falling apart…Mmh!
Korean Barbecue Ribs
- 3 lbs Boneless pork ribs
- 1 Tablespoon Canola oil
- 1 Tablespoons Butter
- 1 Tablespoon Liquid smoke (optional)
- ¼ Cup Chicken broth, as needed
- Kosher salt and black pepper, as needed
- Garlic powder, as needed
- Cumin, as needed
- Paprika, as needed
- Worcestershire sauce, as needed
- 3 Cups Barbecue Sauce, as needed ( I used Original Sweet Baby Rays)
- ¼ Cup Hoisin sauce, as needed
- 1½ Tablespoons Sriracha
- ¼ Cup Brown sugar, as needed
- Sesame seeds for garnish (optional)
- Chopped green onion for garnish (optional)
- Season the ribs generously with kosher salt, pepper, paprika, garlic powder, and cumin set aside.
- Mix barbecue sauce, brown sugar, hoisin sauce, and sriracha in a medium bowl and set aside.
- Heat butter and canola oil in a large skillet over medium heat and sear the ribs on both sides for about 2-3 minutes to create a nice crust not to cook through. Once you flip the ribs, add in a couple of dashes of Worcestershire sauce and liquid smoke and continue to sear. Remove the ribs from the pan and keep warm.
- Pour in enough chicken broth to lightly coat the bottom of the slow cooker so that the ribs do not dry out. Generously coat ribs in barbecue sauce mixture and place in the slow cooker and cook on high for about 2 ½- 3 hours until fork tender.
- Remove from the slow cooker and add additional barbecue sauce if needed and garnish with sesame seeds and chopped green onion. Enjoy!