Sticky Jinga Korean BBQ Ribs

Yield: 4 servings | Prep: 15 min | Cook: 2 hrs 45 min | Difficulty: Medium

Fall-off-the-bone baby back ribs slow-baked until impossibly tender, then lacquered with layer after layer of Global Wok Korean BBQ Sauce and finished on the grill or under the broiler for a deeply caramelized, sticky-sweet crust. These are the ribs that stop conversations.

Pro Tips

🥩 Don’t skip the membrane: Removing it is the single biggest difference between tough and tender ribs. Takes 30 seconds and makes a world of difference.
⏰ Overnight rub = deeper flavor: Applying the dry rub the night before lets the spices penetrate the meat for a more complex crust.
🔥 Layer the glaze: Three applications of Korean BBQ sauce builds a thick, lacquered crust that’s sticky, caramelized, and deeply flavorful.
🍖 Spare ribs work too: St. Louis-style spare ribs are meatier — just add 30–45 minutes to the low-and-slow bake time.
🍺 Pairs with: A cold Korean lager, soju on the rocks, or a bold craft IPA.

Korean BBQ Signature Sauce with Gochujang - Medium Spice Level

Recipe

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 2-3

Ingredients

**For the Ribs**
• 2 racks baby back ribs (about 4-5 lbs total)
• 1½ cups Global Wok Korean BBQ Sauce (divided)
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

**For the Zesty Island Cole Slaw**
• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1/2 cup diced pineapple
• 1/4 cup diced red bell pepper
• 2 green onions, sliced
• 1/4 cup mayonnaise
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon sesame oil
• Salt and pepper to taste

**For Garnish**
• Sesame seeds
• Fresh cilantro, chopped
• Lime wedges

Prep & Cooking Instructions

**Prep Instructions:**
1. Remove membrane from the back of the ribs by sliding a knife under it and pulling it off
2. In a small bowl, mix brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper to create a dry rub
3. Rub the spice mixture all over both racks of ribs, coating evenly
4. Let ribs sit at room temperature for 20-30 minutes

**For the Cole Slaw:**
1. In a large bowl, combine shredded green cabbage, purple cabbage, carrots, diced pineapple, red bell pepper, and green onions
2. In a small bowl, whisk together mayonnaise, rice vinegar, lime juice, honey, sesame oil, salt, and pepper
3. Pour dressing over cabbage mixture and toss until well coated
4. Refrigerate cole slaw for at least 30 minutes to allow flavors to meld

**Cooking Instructions (Oven Method):**
1. Preheat oven to 300°F
2. Wrap each rack of ribs tightly in aluminum foil and place on a baking sheet
3. Bake for 2.5-3 hours until ribs are tender
4. Remove ribs from oven and carefully unwrap (watch for hot steam)
5. Increase oven temperature to 400°F
6. Brush ribs generously with 3/4 cup Global Wok Korean BBQ Sauce
7. Return to oven uncovered and bake for 10-15 minutes
8. Brush with remaining Korean BBQ Sauce and bake for another 5-10 minutes until sticky and caramelized

**To Serve:**
1. Remove ribs from oven and let rest for 5 minutes
2. Cut into individual ribs
3. Top with Zesty Island Cole Slaw
4. Garnish with sesame seeds, fresh cilantro, and lime wedges

Sticky Korean BBQ Ribs with Zesty Island Cole Slaw!

BOLD | FRESH | FEARLESS