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READY IN ABOUT 1¼ hrs

Korean Beef Ribs

Read Reviews (10)

"Curry powder is the star ingredient in the basting sauce for this delicious, spicy rib roast recipe." — Lindsay Perejma

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Original recipe makes 4 servings Change Servings

3 pounds rib roast
1/2 cup vegetable oil
1/2 cup soy sauce

1/4 cup packed brown sugar
4 cloves garlic, peeled and crushed
2 tablespoons curry powder

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Trim excess fat from rib roast, place on a medium baking sheet and cover with foil. Bake approximately 30 minutes in the preheated oven.
In a medium bowl, whisk together vegetable oil, soy sauce, brown sugar, garlic and curry powder.
Preheat an outdoor grill for high heat and lightly oil grate.
Drain juices from ribs and cut into 4 separate pieces. Place on the prepared grill. Basting frequently with the vegetable oil mixture and turning often, cook ribs 15 to 20 minutes, or until richly glazed.

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PREP 20 mins
COOK 50 mins
READY IN 1 hr 10 mins

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OK...I'd give this recipe 10 stars if I could to help it get a better reputation around here. To tell you the truth, I usually don't even try something if it doesn't have AT LEAST four stars (learned my lesson) but I was short-handed on ingredients and this recipe fit. In fact, I still didn't have the brown sugar and just used organic cane instead, plus, we use Mrs. Braggs aminos instead of soy sauce, but no one seemed to care because they were so busy eating the ribs and sopping up the sauce that it was pretty silent at the table. I'm not a Korean food guru and have no idea what ingredients it is "supposed" to have, but I do know when something tastes incredible and this was one of the most incredible marinades for beef I've ever tasted. The only mistake I made was cooking beef ribs instead of a beef rib roast. There just wasn't enough meat to satiate our addicted pallets!!! Next time, I'm just gonna use a round roast...maybe two...or three (jk)!!! Delightful, give it a try! Thanks, Lindsay.

—rodriguezintexas

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Most Helpful Critical Review

Jun 13, 2004

What a mistake~! We, Korean, never use curry for our own cuisine. Basic ingredients for Korean style marinade are soy sauce(Not kikoman), ground fresh pear, honey, pepper, finely chopped scallion and garlic, black pepper, sesame oil and grond sesame. The role of pear is tenderizing agent.

—Rachel

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15 Ratings

Jul 17, 2003

waste of a good roast....I might use it on a cheaper cut of meat of steak maybe??? but just not that great....or authentic.

—WATRQ

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Jun 26, 2003

Curry powder is not a Korean recipe ingredient!

—TINKERTHINKER

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Dec 31, 2006

As a Korean American, I am giving this one star for using curry. Curry is never considered a Korean spice. But if curry is what you like...I won't tell. LOL I save my good curry for Jap. and Indian dishes. And to Rachel....My Mom owned a Korean resturant and every Korean I know uses Kikoman. Curious to know what you use.

—TXMURR

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Nov 04, 2009

These are really good! I made them with beef shortribs. I just stirred the sauce ingredients together and put them over the ribs in the crockpot. Cooked about 6 hours on high. We butcher beef that we grow and I have never had a good recipe for beef ribs till now. It is a keeper for sure.

—sugarnspice63

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Oct 06, 2009

IAlright already with rating this a 1 or 2 star because "Korean cooking doesn't contain curry" SO WHAT! This is by far the best marinade I've tried in quite a while. I didn't have a roast so I used beef ribs and cooked it in a crockpot on low for about 9 hours and the ribs came out so tender and my whole family couldn't get enough and are already begging me to make more. This is definitely worth a try and I wouldn't alter a thing in it. Just remember to use a good brand soy sauce and curry or the quality will suffer.

—TWEETI0510

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Mar 07, 2012

Loved it! This is HANDS DOWN the most delicious BBQ meat dish I have ever cooked! My family literally ignored the roast potatoes and vegetables I cooked and devoured just the meat! I was a little worried about the curry after the comments, but followed the sauce recipe exactly and am glad I did as the curry really makes it. I put it on beef ribs but it would be equally good on steak or chicken. And it was so easy - no marinading time needed, just slap it on and your done! This might not be authentic Korean but it is fantastic!! Can't believe it hasn't gone viral!

—Shawna Willems

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Nutrition

Calories
1390 kcal
69%

Carbohydrates
18.7 g
6%

Cholesterol
242 mg
81%

Fat
119.5 g
184%

Fiber
1.4 g
5%

Protein
58.3 g
117%

Sodium
1994 mg
80%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Korean Beef Ribs

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1390
Calories from Fat: 1075

% Daily Value *
Total Fat 119.5g 184 %
Saturated Fat 42.2g 211 %
Cholesterol 242mg 81 %
Sodium 1994mg 80 %
Potassium 1060mg 30 %
Total Carbohydrates 18.7g 6 %
Dietary Fiber 1.4g 5 %
Protein 58.3g 117 %
Sugars 14g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 9 %
Iron 76 %
Thiamin 30 %
Niacin 163 %
Vitamin B6 74 %
Magnesium 28 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.