Korean BBQ Spare Ribs – Whole30 and Paleo friendly! This Korean inspired BBQ sauce will make your spare ribs sweet, a little spicy, tender, juicy and super sticky!
I love ribs –pork ribs in particular. I’m not picky about the cut as long as it’s saucy, tender, and super juicy. I want fall off the bone ribs, and these Korean BBQ spare ribs did not disappoint! When I was thinking of some fun summer recipes, ribs were definitely on the list, but I didn’t want to share another dry rub or regular BBQ sauce recipe.
So when I was out with my friends at our favorite Korean BBQ spot, it dawned on me! I should slather my ribs with the Korean BBQ sauce they use at the restaurants. Surprisingly, it was not hard to make it Whole30/Paleo friendly at all. You can find almost all of the ingredients in a regular grocery store, but the only one that may be hard to find is Gochugaru Korean chili flakes.
This is a blend of different chili peppers, and if you can’t find it, you can just use cayenne pepper powder. You’ll just use a little less because cayenne pepper powder is way more potent than the Korean chili flake blend. I do recommend looking for this Korean red pepper powder because it’s a game changer. I’m excited to make more Korean inspired dishes like my Bulgogi bowl!
I love this Korean BBQ spare ribs recipe because it changes up the regular spare ribs recipe we’re use to. My next goal is to learn how to make ribs on the grill, and once I do, I will update this recipe with the directions on how to do that.
Until then, I’m going to teach you the oven method I learned from my mom (and from watching a bunch of YouTube tutorials). If you’re already a grill master, by all means use that method! Maybe also teach me your ways while you’re at it. This summer is THE summer I learn how to grill!
Korean BBQ Spare Ribs
- 3 lbs baby back ribs or any cut you want
- 1 small onion peeled and roughly chopped
- ½ Asian pear roughly chopped (regular pears or apples will work too)
- 6-8 garlic cloves peeled
- ½ cup coconut aminos
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 2 tbsp gochugaru Korean chili pepper flakes or 1 tbsp cayenne pepper
- 1 tbsp fish sauce
- 1 tbsp ginger grated
- 1 tsp arrowroot flour
- Kosher salt and black pepper
In a food processor, place in onion, Asian pear, garlic cloves, coconut aminos, rice vinegar, sesame oil, gochugaru Korean chili pepper flakes, fish sauce, and ginger. Blend until everything is mixed together. It’s okay if you still have bits and pieces of onion and Asian pear.
Prepare your ribs, by patting it dry, removing the membrane on the back if your butcher didn’t, and then placing it in a baking dish. Season with a pinch of kosher salt and pepper. Then pour marinade over ribs making sure rack of ribs gets coated. Marinate for at least 4 hours to overnight.
Preheat oven to 300F. Line a baking sheet with aluminum foil.
Remove ribs from marinade making sure to reserve the marinade. Place rack of ribs on baking sheet.
Take another piece of aluminum foil, place on top of ribs and create a sealed packet with both sheets of foil. Fold the edges together making sure it’s sealed.
Bake ribs for 2-2 ½ hours or until fork tender.
Meanwhile, place leftover marinade in a saucepan and bring to a boil over medium heat.
Mix arrowroot powder with about one tablespoon of room temperature water and then stir into marinade.
Boil for a couple minutes or until sauce thickens then take off heat.
Remove ribs from the oven, remove it from aluminum foil packet, line your baking sheet with a new sheet of aluminum foil to help with clean up and place the ribs back on it.
Turn your oven up to broil. Slather ribs with bbq sauce, place the ribs back into the oven and broil for 5-10 minutes OR finish off on the grill over high heat.
Garnish with sesame seeds and green onions.
Double the marinade recipe if you want more BBQ sauce at the end!
Pin this recipe for later!