Oven Baked BBQ Beef Ribs with Spicy Korean Glaze
- Rimmed baking sheet
- Wire rack
- Small saucepan
- Chef's knife
INGREDIENTS
- 3.5 pounds/1.6 kilograms beef short ribs
- 2 tablespoons soy sauce
- ½ cup water
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- ¼ cup light brown sugar
- 3 ounces/85 grams unsalted butter
- ½ cup Korean-style spicy barbecue sauce, gochujang-based
- 2 tablespoons vinegar-based chili sauce, or your preferred hot sauce
- Reserved 2 tablespoons seasoning mixture
- Green onions, thinly sliced
- Toasted sesame seeds
INSTRUCTIONS
- Heat the oven to 275°F (135°C).
- In a small bowl, combine the salt, pepper, garlic powder, smoked paprika, and brown sugar. Stir well, then set aside 2 tablespoons of the mixture for the glaze.
- Pat the ribs dry with paper towels. Rub all sides lightly with soy sauce to help the seasoning adhere. Sprinkle the ribs generously with the remaining seasoning mix, pressing it into the meat to create an even coating.
- Place a wire rack inside a large roasting pan or rimmed baking sheet. Pour the water into the bottom of the pan. Arrange the ribs on the rack, meaty side up, spacing them evenly. Cover tightly with foil and roast for 2½ hours, uncovering briefly every hour to spritz or brush lightly with a vinegar-based chili sauce or a mix of water and barbecue sauce, if desired.
- Meanwhile, prepare the glaze: In a small saucepan, melt the butter over medium heat. Add the reserved seasoning mixture and stir until fragrant, about 30 seconds. Stir in the Korean barbecue sauce and chili vinegar sauce. Simmer gently, stirring often, for 5 minutes, then remove from the heat and set aside.
- After 2½ hours, remove the foil and increase the oven temperature to 300°F (150°C). Brush the ribs generously with the glaze, making sure to coat all sides. Return the ribs to the oven, uncovered, and roast for 45 minutes to 1 hour, until the glaze is glossy and slightly sticky. For a more caramelized finish, broil for 2 to 3 minutes at the end, watching closely to prevent burning.
- Let the ribs rest for 10 minutes. Slice between the bones and transfer to a serving platter. Spoon over any remaining glaze and garnish with green onions and sesame seeds.
FAQ
How do I know when the ribs are done?
The ribs are done when they are fork-tender and the meat pulls away easily from the bone with little resistance. This typically happens after a total of 3 to 3½ hours of cooking time at low temperatures. You can also check for internal temperature—ribs are generally safe and tender when they reach around 200°F (93°C). In addition to tenderness, the glaze should look glossy and slightly caramelized. A short broil at the end can deepen the color and flavor even more.
What sides go well with oven baked BBQ beef ribs?
These ribs pair well with a range of sides that balance their richness and spice. Classic options include steamed white rice, kimchi, roasted sweet potatoes, or sesame cucumber salad. For a more Southern-style pairing, try creamy coleslaw, baked mac and cheese, or cornbread. Lighter vegetable sides like pickled radish, shredded cabbage, or sautéed greens can also provide freshness and contrast to the sweet-spicy glaze on the ribs.
Can I use boneless short ribs for this recipe?
Yes, boneless short ribs can be used in oven baked BBQ beef ribs, but there will be some differences in texture and presentation. Boneless ribs usually cook faster and may dry out slightly if not watched closely. You should reduce the cooking time by about 30 minutes and begin checking for tenderness earlier. Bone-in ribs retain more moisture and flavor due to the marrow, but if boneless is what you have, they will still work well with the glaze and oven method.
What’s the best way to reheat leftover oven baked BBQ beef ribs?
Wrap them in foil and warm them in a 300°F (150°C) oven for about 20 to 25 minutes. Add a splash of water, broth, or extra barbecue sauce inside the foil to help steam and rehydrate the ribs. You can also reheat them in a covered skillet over low heat, again adding a bit of moisture. Avoid microwaving, which tends to make the meat rubbery and unevenly heated.
Can I make the ribs ahead of time?
Yes, oven baked BBQ beef ribs can be made ahead of time and even taste better the next day. Roast the ribs until tender, let them cool, and refrigerate overnight. Before serving, brush on the glaze and return them to a 300°F (150°C) oven uncovered for 45 minutes to 1 hour, or until heated through and sticky.
Why do I need to use a wire rack when making oven baked BBQ beef ribs?
This ensures even cooking by allowing heat to circulate around the meat. It also keeps the ribs elevated above any rendered fat or liquid in the bottom of the pan, preventing sogginess. This method mimics some of the airflow of a grill and helps develop a better crust and more even glaze. If you don’t have a wire rack, you can improvise with rolled-up foil or halved onions as a base.
What cut of ribs works best for oven baked BBQ beef ribs?
Bone-in beef short ribs, either English-cut (thick with a single bone) or flanken-cut (thin across several bones), are ideal for oven baked BBQ beef ribs. English-cut ribs provide a hearty, meaty bite and work especially well with low, slow roasting. Flanken-cut ribs cook faster and absorb glaze more readily due to their thinner profile. Choose well-marbled ribs for the best flavor and texture. Avoid leaner cuts, which can dry out in the oven.
Can I freeze the ribs after cooking?
Yes, oven baked BBQ beef ribs freeze well after cooking. Let them cool completely, then wrap them tightly in foil and place in a freezer-safe container or zip-top bag. They can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in a 300°F (150°C) oven wrapped in foil until hot throughout. Add a little extra glaze or sauce before reheating to restore moisture and flavor.
