Baked Korean BBQ Short Ribs
If you’re looking for something bold, juicy, and fall-off-the-bone tender, these baked Korean BBQ short ribs are it! We’re talking flanken-style short ribs marinated overnight in a garlicky, gingery, sweet-and-savory sauce, then seared to lock in the flavor and baked until perfectly tender. It’s a low-effort, high-reward kind of meal that brings serious takeout vibes right to your kitchen. I absolutely love the flavors of Korean BBQ and so I was super keen to try out making my own ribs at home. These turned out just perfect, and I’m so excited to share them with you!
Here’s why you’ll love this recipe:
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That marinade. Soy sauce, brown sugar, garlic, ginger, sesame oil… need I say more? So punchy and full of flavor, and everything I love about Korean food.
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Tender and flavorful. The long marinade + quick sear + oven bake = ridiculously good.
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Easy enough for weeknights, special enough for weekends. You can even grill or broil them if you prefer, and I’m sharing instructions for various methods.
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Customizable heat. Add sriracha, gochujang, or leave it mild—totally up to you.
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Great with all the sides. Rice, kimchi, cucumber salad, you name it.
Trust me, these ribs disappear fast. Let’s make them!
Ingredients
You’ll find a printable recipe card at the bottom of this post! Don’t skip the next few sections though, where I’m explaining more about the ingredients, the process, and sharing extra tips for storage and serving.
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Flanken-style short ribs – These are cut across the bone into thin strips (about ½ inch thick), which makes them super quick to cook and perfect for marinating. You’ll usually find them at an Asian market or a well-stocked butcher counter.
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Onion, garlic & ginger – The flavor base of the marinade. Don’t skimp—this combo gives the ribs that punchy, savory backbone.
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Soy sauce – Go for regular (not low sodium) unless you’re watching salt. It brings the umami.
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Rice vinegar – Adds just enough acidity to balance the richness of the meat and the sweetness of the sugar.
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Brown sugar – Start with ⅓ cup and adjust to your taste. It caramelizes during cooking and gives that signature Korean BBQ sweetness.
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Sesame oil – A little goes a long way. Make sure it’s toasted sesame oil for that nutty, aromatic depth.
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Sriracha – Optional, but highly recommended if you like a bit of heat. Add more or less depending on your spice level.
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Black pepper – Freshly cracked gives the best flavor.
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Vegetable oil – You’ll need a bit for searing. Don’t use olive oil—it’ll smoke too fast.
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Sesame seeds & green onions – For that final garnish that makes everything pop. They add a bit of crunch and freshness to balance the richness.
How To Make Baked Korean BBQ Short Ribs
- In a big mixing bowl, whisk together the onion, garlic, ginger, soy sauce, rice wine vinegar, brown sugar, sesame oil, sriracha, and black pepper. Give it a taste before adding the meat—this is your chance to adjust for more sweetness, spice, or tang.
- Add the short ribs to the bowl and make sure they’re fully coated in the marinade. Cover tightly and pop it in the fridge for at least 8 hours, or overnight if you’ve got the time. Flip the ribs halfway through to keep things even. The longer they soak, the more flavor and tenderness you’ll get.
- About 30 minutes before cooking, pull the ribs out of the fridge so they’re not going into the oven ice cold. Heat a large skillet over medium-high and drizzle in some oil. Working in batches, sear the ribs for 3–4 minutes per side until they’ve got good color. Add more oil if the pan gets dry. As you go, transfer them to a greased baking dish.
- While you’re finishing the last batch, go ahead and preheat your oven to 375°F.
- Once all the ribs are seared and nestled in the baking dish, spoon a little of the leftover marinade over the top—especially the bits of garlic, onion, and ginger. Discard the rest. Cover tightly with foil and bake for 25–30 minutes until fork-tender.
- Sprinkle with sesame seeds and green onions. Serve with fluffy white rice, crisp shredded cabbage, and a side of kimchi if you’ve got it. So good.
Storage
Let the short ribs cool down before covering them up. Store any leftovers in an airtight container in the fridge for up to 3 days. The flavor just gets better with time!
Recipe Notes
I like to sear the ribs on the stovetop first, then finish them in the oven to get that perfect combo of caramelized edges and fall-apart tenderness. But if you’re short on time (or just not in the mood to stand over the stove), you’ve got options. These short ribs are super versatile, and you can cook them fully in the oven, on the stovetop, or even toss them on the grill.
If you’re baking only: Skip the stovetop sear and go straight to the oven. Preheat to 375°F, lightly grease a 9×13 baking dish, and lay the ribs in. Cover tightly with foil and bake for 45–55 minutes until tender. Want those crispy charred edges? Remove the foil and pop them under the broiler for a few minutes on each side. Just be sure to use a broiler-safe pan and keep a close eye so nothing burns.
If you’re doing stovetop only: Cook the ribs in batches over medium-high heat for 3–4 minutes per side. If they’re browning too fast, turn down the heat a bit. Don’t crowd the pan—give them space to sizzle. Add more oil between batches if needed.
Grilling? Fire up that outdoor grill and let it preheat. Once hot, grill the ribs for 2–3 minutes per side. They cook fast, so don’t walk away.
Before cooking, let the marinated ribs sit out for about 30 minutes. Taking the chill off helps them cook more evenly.
Want them sweeter? Stir a little more brown sugar or honey into the marinade. You can even grate in some Korean pear (or regular pear/apple) to add sweetness and help tenderize the meat.
For heat, I used sriracha, but gochujang or a pinch of cayenne works too. Not into spice? Leave it out.
Serving Ideas
I served these short ribs with fluffy white rice, a pile of shredded cabbage, and a scoop of kimchi for that spicy crunch, and it was the perfect combo!
If you want to switch it up, they’re also great with Korean cucumber salad, japchae (glass noodles), steamed edamame, or even a handful of toasted seaweed on the side.
Want extra heat? A little sriracha or gochujang for dipping goes a long way.
Baked Korean BBQ Spare Ribs
Ingredients
- 3.5 pounds flanken-style short ribs about 12 ribs
- 1 small onion minced
- 10 cloves garlic minced
- 2 tablespoons ginger minced
- ¾ cup soy sauce
- ¼ cup rice vinegar
- ⅓ cup brown sugar or to taste
- 2 tablespoons toasted sesame oil
- 3 tablespoons sriracha optional, for spice
- 2 teaspoons black pepper
- Vegetable oil for searing
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- In a big mixing bowl, whisk together the onion, garlic, ginger, soy sauce, rice wine vinegar, brown sugar, sesame oil, sriracha, and black pepper. Give it a taste before adding the meat—this is your chance to adjust for more sweetness, spice, or tang.
- Add the short ribs to the bowl and make sure they’re fully coated in the marinade. Cover tightly and pop it in the fridge for at least 8 hours, or overnight if you’ve got the time. Flip the ribs halfway through to keep things even. The longer they soak, the more flavor and tenderness you’ll get.
- About 30 minutes before cooking, pull the ribs out of the fridge so they’re not going into the oven ice cold. Heat a large skillet over medium-high and drizzle in some oil. Working in batches, sear the ribs for 3–4 minutes per side until they’ve got good color. Add more oil if the pan gets dry. As you go, transfer them to a greased baking dish.
- While you’re finishing the last batch, go ahead and preheat your oven to 375°F.
- Once all the ribs are seared and nestled in the baking dish, spoon a little of the leftover marinade over the top—especially the bits of garlic, onion, and ginger. Discard the rest. Cover tightly with foil and bake for 25–30 minutes until fork-tender.
- Sprinkle with sesame seeds and green onions. Serve with fluffy white rice, crisp shredded cabbage, and a side of kimchi if you’ve got it. So good.
That’s it! These Korean BBQ short ribs are proof that a little planning (hello, overnight marinade) goes a long way. They’re big on flavor, easy to make ahead, and guaranteed to impress. If you try them, I’d love to hear how they turned out—leave a star rating below or drop a comment. Enjoy!
