Korean Style Ribs..BBQ or Cooked in the Oven

This is an updated post…..

I have made these ribs several times throughout the year. In the winter I bake them in the oven & in the summer I BBQ them…great either way!

The marinade is a ‘no sugar’ marinade. It calls for sweetener which I did not use, but if you want your ribs to be sweet, add 1/4 cup of sugar. We find the flavour is good without any added sweetener, but of course it depends on how you like your ribs ! *** Lately I like to add the sugar… but Murray still prefers them without!

My recipe is inspired by a recipe I saw on sparkpeople.com, submitted by OMEAEMO. I have changed a few things.

Here is the recipe

Korean Style BBQ Ribs 

3 lbs Miami Style Beef Ribs


1 cup water

1/2 cup soya sauce

2 tsp minced garlic or 2 cloves of garlic, minced

1 tbsp minced ginger

3 green onions, chopped

1/2 cup orange juice

1/4 cup sugar or sweetener ***optional


  1. Mix all of the ingredients for the marinade together in a zip – loc bag
  2. Add the ribs to the bag, seal the bag & make sure all of the ribs are covered with the marinade. Put the bag into the refrigerator & marinade for 1 hour or longer if you have the time. Turn the bag from time to time to make sure that all the ribs get covered in the marinade
  3. When you are ready to cook your ribs, take them out of the marinade & discard the marinade!
  4. To BBQ the ribs, put them on the grill over a medium heat. Let the ribs cook onone side until they lift off easily from the grill, then turn them over to insure that they are cooked to your liking.. Note: if your bbq is really hot then the ribs can burn especially if you have added sugar to the marinade, so cook them over the medium heat
  5. Alternately, put the ribs & the marinade into a roasting pan & bake at 350f, covered for 1/2 hour then uncover to continue cooking until throughly cooked & the ribs are a nice brown colour. I ususally cook these for a total of 1 1/2 hours. Turn the ribs occasionally & rotate them so each side gets in the delicious sauce!



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