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Korean BBQ-Style Ribs

Korean BBQ-Style Ribs

By Morrisons
Published on 25 April 2025
Liven up BBQ ribs with sweet, spicy Korean flavours and use the oven for ease. If the sun is out, finish them on the barbecue and serve with a crunchy radish slaw.
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Time and servings

1 hr 20 minsTotal time
7Servings
20 minsPrep time
1 hrCooking time

Ingredients

  • 2kg Market Street British pork ribs
  • 1 tbsp sesame oil, plus ½ tbsp for the slaw
  • 4 garlic cloves, grated
  • 20g ginger, grated
  • 40g gochujang
  • 60ml rice vinegar, plus 1 tbsp for the slaw
  • 2 tbsp soy sauce
  • 2 tbsp soft light brown sugar, plus ¾ tbsp for the slaw
  • 1 tbsp sesame seeds, plus 1 tbsp toasted for the slaw
  • 1 tbsp fish sauce, optional
  • 1 cucumber, finely sliced
  • 200g radishes, finely sliced
  • 1 tbsp light soy sauce
  • 1 tsp fine salt
  • 1 tsp finely ground black pepper
  • 2 tsp garlic granules
  • White steamed rice, to serve

Method

  1. Step 1

    Heat the oven to 180°C/160°C fan/ 4. Combine the salt, pepper and garlic together until well mixed. Remove the membrane from underneath the ribs using a small knife, then rub all over with the salt mixture. Transfer to a shallow roasting tin and arrange in an even layer. Roast for 1 hr, until cooked through and tender. Can be made in advance and kept in the fridge for up to 2 days.

  2. Step 2

    To make the slaw, sprinkle 1 tsp salt over the cucumber and radishes, tossing well to ensure everything is evenly coated, then set aside for 30 mins. Tip into a sieve and rinse, then using your hands, squeeze out any excess water and transfer to a dry bowl. In a small bowl, mix ½ tbsp sesame oil, light soy sauce, 1 tbsp rice vinegar, ¾ tbsp brown sugar and 1 tbsp of sesame seeds until the sugar has dissolved then pour over the cucumbers and toss well.

  3. Step 3

    Meanwhile, to make the glaze, heat 1 tbsp of the sesame oil in a small saucepan over medium heat. Stir in the garlic and ginger and cook for 2 mins until fragrant but not coloured. Next, mix in the gochujang, rice vinegar, soy sauce, soft light brown sugar, sesame seeds and fish sauce, then cook for a couple more mins. Once the ribs are cooked, remove from the oven and pour the glaze evenly over the ribs.

  4. Step 4

    You can either return the ribs to the oven and cook for 10-15 mins, until sticky and glazed or cook over white hot coal BBQ, until sticky and piping hot throughout, around 5 mins.

  5. Step 5

    Cut the ribs into individual pieces, and serve on top of rice with the cucumber salad on the side.