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+ servings

Korean BBQ Spare Ribs

Prep Time 4 hours 15 minutes
Cook Time 2 hours 30 minutes
Total Time 6 hours 45 minutes
Servings 4 -6



  1. 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.
  2. 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.
  3. Preheat oven to 300F. Line a baking sheet with aluminum foil.
  4. Remove ribs from marinade making sure to reserve the marinade. Place rack of ribs on baking sheet.
  5. 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.
  6. Bake ribs for 2-2 ½ hours or until fork tender.
  7. Meanwhile, place leftover marinade in a saucepan and bring to a boil over medium heat.
  8. Mix arrowroot powder with about one tablespoon of room temperature water and then stir into marinade.
  9. Boil for a couple minutes or until sauce thickens then take off heat.
  10. 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.
  11. 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.
  12. Garnish with sesame seeds and green onions.

Recipe Notes

Double the marinade recipe if you want more BBQ sauce at the end!