There’s something magical about the aroma that fills your kitchen when you slow cook a rack of Korean ribs slathered in ginger and brown sugar. This dish is where deep, savory umami meets the warmth of caramelized sweetness, balanced perfectly with hints of spice and fermented depth from a well-built Korean barbecue sauce. Inspired by traditional Korean pork ribs and infused with ingredients commonly found in a classic Korean BBQ sauce recipe, this slow-cooked version brings the rich flavors of Korean BBQ right to your home kitchen. Whether you're new to Korean cuisine or a seasoned bulgogi fanatic, this recipe is a guaranteed hit for weeknight comfort or weekend gatherings.
Slow Cooked Korean Ribs with Ginger and Brown Sugar
Prep Time 20 minutes mins
Cook Time 7 hours hrs
Total Time 7 hours hrs 20 minutes mins
Course Main Course
Cuisine American, Korean
Slow Cooker (6-quart or larger) This is the heart of the process. A programmable model helps if you want to set it and forget it.
Cast Iron Skillet or Grill Pan (Optional) For searing the ribs before slow cooking for added flavor. You could also do this step directly in the slow cooker insert if it’s stovetop safe.
Tongs Essential for flipping the ribs while searing or transferring them.
Fine grater or microplane Useful for grating the ginger and pear/apple.
Blender (optional) To create a smoother sauce if you want a more velvety finish.
Serving platter and ladle To dish out the ribs and drizzle sauce generously.
For the Ribs
- 3.5 lbs Korean-style beef short ribs or pork ribs flanken cut or English cut
- Salt and black pepper to taste
- 1 tablespoon sesame oil
For the Sauce
- ½ cup soy sauce preferably Korean ganjang if available
- ¼ cup brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang Korean red chili paste
- 1 tablespoon grated fresh ginger
- 5 cloves garlic minced
- ¼ cup pear or apple puree for natural sweetness, common in Korean BBQ marinades
- 2 tablespoons mirin or sub with dry sherry
- 1 teaspoon toasted sesame seeds
- 2 green onions finely chopped
Choose and Prepare the Ribs
For this recipe, you can use either Korean beef ribs (short ribs, flanken cut) or Korean pork ribs. The beef ribs are richer and more gelatinous, while pork ribs are slightly leaner with a sweet tenderness that pairs beautifully with the ginger and brown sugar. Rinse and pat them dry, then season lightly with salt and pepper.
Sear for Extra Flavor (Optional but Recommended)
Heat sesame oil in a cast iron skillet or heavy-bottomed pan. Sear the ribs in batches over medium-high heat, about 2-3 minutes per side, until a golden-brown crust forms. This step locks in flavor and gives the final dish a deeper umami base.
Build the Sauce
In a mixing bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, gochujang, grated ginger, minced garlic, pear or apple puree, mirin, and sesame seeds. Stir until the sugar dissolves completely and the sauce is well blended. This is your base Korean short ribs marinade, inspired by traditional Korean barbecue sauce recipes.
Slow Cook the Ribs
Place the seared ribs in the slow cooker in an even layer. Pour the sauce mixture over the ribs, ensuring they're mostly submerged. Add the green onions. Cover and cook on low for 7 hours. The ribs should become fall-off-the-bone tender and deeply infused with the Korean BBQ flavor.
Optional Final Broil for Texture
Once done, you can transfer the ribs to a baking sheet and broil them for 3–5 minutes to caramelize the outer layer slightly. Spoon some of the sauce over the top before broiling for extra flavor.
Reduce the Sauce (Optional)
If the sauce in the slow cooker seems too thin, transfer it to a saucepan and simmer on medium heat for 10–15 minutes until thickened slightly. You can blend it for a smoother texture or leave it rustic.
Serve and Garnish
Serve the ribs hot on a platter, generously spooned with the sauce. Garnish with chopped green onions, additional sesame seeds, and a side of kimchi or pickled daikon for that full Korean BBQ at home experience.
Pairings
Rice
The obvious and most traditional choice is steamed short-grain white rice, which absorbs all that rich sauce beautifully. If you want to take it up a notch, serve with Korean purple rice (a mix of white and black rice).
Side Dishes (Banchan)
No Korean meal is complete without a few small sides. Consider serving:
- Kimchi (classic napa cabbage or radish)
- Sigeumchi namul (seasoned spinach)
- Kongnamul (seasoned soybean sprouts)
- Cucumber salad with sesame oil and chili flakes
Vegetables
Grilled or stir-fried bok choy, shiitake mushrooms, or sweet bell peppers bring color and freshness to the plate.
Drinks
Try pairing with a lightly chilled glass of makgeolli (Korean rice wine), a cold lager, or even a sparkling water with lemon for something non-alcoholic.
FAQs
1. What type of ribs should I use—beef or pork?
Both work great! Korean beef ribs (like LA galbi or flanken-cut short ribs) are incredibly flavorful and succulent, while Korean pork ribs are slightly leaner and perfect for absorbing the sauce. If you want to lean more into the fatty, luxurious side of things, go for beef.
2. Can I use boneless ribs?
You can, but bone-in ribs give the dish a deeper flavor during the slow cooking process. If using boneless ribs, reduce cooking time slightly to avoid overcooking.
3. Is there a difference between Korean BBQ sauce and the marinade in this recipe?
Great question. The marinade in this recipe is based on traditional Korean BBQ sauce recipe elements—soy sauce, brown sugar, ginger, garlic, and gochujang. It's both a marinade and a sauce, thickened with pear puree and mirin for balance.
4. Can I make this recipe spicy?
Absolutely. This version has mild heat from gochujang, but you can add Korean chili flakes (gochugaru) or extra gochujang for more kick. For spicy Korean barbecue ribs, just double the chili elements.
5. Can I make this ahead of time?
Yes! Korean ribs actually taste better the next day as the flavors deepen. Store them in the fridge with the sauce and reheat gently on the stovetop or in the oven.
