Name: Bulgogi Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Ingredients: 3 Cloves Garlic grated; 2 Tablespoons Ginger grated; 1/4 Cup Soy Sauce; 1/4 Cup Brown Sugar; 1/4 Cup Sesame Oil; 1/4 Cup Rice Vinegar; 1/4 Cup Gochujang; 16 Ounces Beer; A Rack of Ribs

Everyone loves super tender ribs that come right off the bone, and I bet you think that they are really hard to make. Well guess what? You take the ribs out of the packaging, dump some liquid onto it, put it in the oven, go play some video games, and boom, ribs. The one tricky part is getting that liquid just right. I wouldn’t use just any liquid floating around your dorm room, like whey protein shakes or bong water, you need to make a really flavorful concoction with a balance of sweet, sour, salty, and spicy. I’ve found that Korean Bulgogi marinade fits the bill just perfectly.

The key to bulgogi is this Korean pepper paste called gochujang. These days you can find it at most grocery stores, but if you live far from a city you might need to go to seek out an Asian market. The cool thing about this paste is it lasts forever in your fridge, and you will find yourself sneaking a tablespoon into all sorts of dishes.

Just mix all the ingredients in a bowl.

Microplane graters make tasks like this soooo easy!

I’m guessing you have a beer or two laying around right?

So easy you dont even have to dirty a dish!

After the thing is tender, broil it for a few minutes to brown the top and get that nice rib bark people love.

Serve it with some brown rice and korean pickles or kimchi!

Very tasty

These ribs are super savory with just enough Asian flair. See you tomorrow for the final college week recipe!

Bulgogi rib cooking liquid
3 Cloves garlic, grated
2 Tablespoons of ginger, grated
1/4 Cup soy sauce
1/4 Cup brown sugar
1/4 Cup sesame oil
1/4 Cup rice vinegar
1/4 Cup gochujang
Enough beer to make this about 2 and a half cups of total liquid.

Wrap the rack of baby back ribs in foil, and pour the liquid into the package. Cook at 275 for 3 hours until the meat is very tender and you can stick a fork into it with little resistance. Pull the ribs out and allow them to cool slightly. Flip them over and broil to brown the top.

Ingredients

3 Cloves Garlic grated
2 Tablespoons Ginger grated
1/4 Cup Soy Sauce
1/4 Cup Brown Sugar
1/4 Cup Sesame Oil
1/4 Cup Rice Vinegar
1/4 Cup Gochujang
16 Ounces Beer
A Rack of Ribs

For: 3 People

Preparation: 15 min
Cooking: 3 h
Ready in: 3 h 15 min

Instructions

Wrap the rack of baby back ribs in foil, and pour the liquid into the package. Cook at 275 for 3 hours until the meat is very tender and you can stick a fork into it with little resistance. Pull the ribs out and allow them to cool slightly. Flip them over and broil to brown the top.

Notes

QUICK NOTE – Some people in the comments and especially on Reddit got a little angry about the naming of this dish. This was part of an easy recipe week called College Week and I was trying to make American style BBQ ribs that tasted like Korean bulgogi. Because I called it “bulgogi ribs” people thought that I was maybe confused and was trying to make authentic Korean short ribs called Kalbi. I didn’t have any other name for it because “Korean ribs” would have also sounded like I was trying to make Kalbi. I wanted to make an easy ribs recipe that tasted kind of Koreanish and succeeded in that, but I wish I had a better way to name it without causing controversy!