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Korean Ribs at

I love short ribs. No cuisine does short ribs better than Korean. I had some ribs and decided to pay homage to Korean flavours when I cooked them in my smoker. In doing so, I apologize to every Korean out there. This is not an original Korean recipe it is just my poor attempt to introduce some of the flavours of your great beef dishes.

I mixed soy sauce, brown sugar, sesame oil, and sriracha. I put the ribs in a resealable bag with the marinade.

Korean Ribs 01

I let the ribs sit overnight.

In the morning, I took the ribs out of the marinade and reserved the marinade. I put the ribs on a rack and put them in the fridge for two hours, uncovered.

I fired up the Louisiana Grills smoker to 230 F and put the ribs on for 3 hours. You can make this dish in a 230 F oven but you will not have the nice smoke taste.

Korean Ribs 02

I put some onion chunks and a couple of cloves of garlic in a roasting pan. I poured the reserved marinade in and put the roast in the pan. I covered it with foil and smoked for 2 hours.

Korean Ribs 03

I took the ribs out of the pan and put them back in the smoker. I took the pan inside and strained the liquid in it. I defatted the liquid and added mixed 50 ml (1/4 cup) of the liquid with 50 ml (1/4 cup) HP Sauce.

For you uninitiated Americans, HP sauce is a spicy/sweet steak sauce eaten in civilized countries like Canada. Feel free to substitute the inferior American steak sauce of your choice.

I brushed the ribs with this mixture and smoked for 20 minutes. I gave them a second brushing with the liquid and smoked for an additional 20 minutes.

Korean Ribs 04

Take the ribs off and let them rest for a few minutes.

Cut them into serving size pieces.

Korean Ribs 05

We served these with smashed grilled potatoes and a green bean salad.

Korean Ribs 06

The Verdict

The seasonings and baste were perfect! A nice touch of sweet, some spice, and a deep meaty flavour. So good. The meat was wonderfully moist but had a touch of toughness. If I am going to do more thick meaty short ribs like this, I think I am going to add 1/2 hour to the time under foil. That being said, these tasted terrific and vanished quickly!

The Old Fat Guy

Korean Short Ribs

Yield: 2 servings

Korean Short Ribs


  • 1 1/2 kilogram (3 pounds) beef short ribs.
  • 125 ml (1/2 cup) soy sauce
  • 50 ml (1/4 cup) brown sugar
  • 10 ml (2 teaspoons) sesame oil
  • 3 ml (1/2 teaspoon) Sriracha
  • 1/4 onion cut into chunks
  • 2 cloves garlic, peeled and crushed
  • 50 ml (1/4 cup) HP sauce or other steak sauce


  1. Mix the soy, brown sugar, sesame oil and Sriracha until the sugar is dissolved.
  2. Put the marinade and beef in a resealable bag and marinate overnight, turning occasionally.
  3. Reserving the marinade, remove the beef from the marinade and put on a rack in the fridge for two hours, uncovered.
  4. Preheat a smoker or oven to 230 F.
  5. Smoke or bake the ribs for 3 hours.
  6. Put onion chunks, garlic, reserved marinade and ribs in a roasting pan.
  7. Cover the pan with foil and smoke or bake for 2 1/2 hours.
  8. Remove the ribs from the pan and put back in the smoker or oven.
  9. Defat the liquid in the roasting pan.
  10. Mix 50 ml (1/4 cup) of the liquid with the HP sauce.
  11. Brush the ribs with the mixture and bake or smoke for 20 minutes.
  12. Brush the ribs again and brush with the mixture and smoke or bake for 20 minutes.
  13. Remove the ribs and let sit for a few minutes before cutting into serving size portions.
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8 Responses

    1. Har. No offence intended. I just grew up with HP and feel sorry for those who don’t have access to it! Thanks for the kind words.

    1. Well, I would usually agree with you, Rahul. However, I have had some great Korean ribs in restaurants. These are very good though!

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