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Korean Barbecue Ribs

Korean Barbecue Ribs

Course Appetizer, Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 3 hours


  • 3/4 cup Pineapple Juice
  • 3/4 cup low sodium Tamari Sauce can substitute soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1/2 cup brown sugar
  • 2 tablespoons Gochujang sauce substitute chili garlic paste
  • 1 tablespoon sesame oil
  • 1 cup thinly sliced onions
  • 1 teaspoon black pepper
  • 3-4 pounds pork or beef ribs
  • 1/2 cup sliced green onions for serving


  • Preheat oven to 300 degrees
  • In a large dutch oven, add the pineapple juice, tamari, vinegar, garlic, ginger, brown sugar, chili sauce, sesame oil, pepper, onions and, beef broth. Heat over medium-low until the sugar has melted. 
  • Season your meat of choice with salt and pepper. You may need to cut the racks of ribs down to fit in the pot. Add to the dutch oven and cover. 
  • Bake for 3-4 hours or until the ribs can be pulled easily apart. Remove the ribs from the pan and set aside. 
  • Place the dutch oven on a medium-high burner in the stove and bring to a boil. Cook until the liquid has reduced by half. (About 10 minutes). 
  • At this point, it's your decision. Baste the ribs with the sauce and serve or you can put on a high heat grill to crisp them up to your liking. 
  • Serve with sliced green onions.