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RECIPE
29 INGREDIENTS 13 STEPS 12hr 25min

Korean-Inspired Ribs with a Twist of Chimichurri

5.0
1 Ratings
This recipe is the perfect Father's Day treat - Korean-inspired oven ribs with chimichurri sauce. These succulent baby back ribs are marinated in a delicious blend of Korean ingredients, bringing a depth of flavor with a kick to the conventional ribs. Slow-cooked in the oven until tender, glazed with a homemade BBQ sauce, and topped with a fresh and zesty chimichurri sauce. Garnished with white sesame seeds, these Korean-style ribs are sure to impress and satisfy the taste buds of any father on his special day.
Korean-Inspired Ribs with a Twist of Chimichurri Recipe | SideChef
This recipe is the perfect Father's Day treat - Korean-inspired oven ribs with chimichurri sauce. These succulent baby back ribs are marinated in a delicious blend of Korean ingredients, bringing a depth of flavor with a kick to the conventional ribs. Slow-cooked in the oven until tender, glazed with a homemade BBQ sauce, and topped with a fresh and zesty chimichurri sauce. Garnished with white sesame seeds, these Korean-style ribs are sure to impress and satisfy the taste buds of any father on his special day.
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
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I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
12hr 25min
Total Time
4hr 25min
Active Time
$8.12
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 racks
Pork Baby Back Ribs
to taste
White Sesame Seeds
for garnish

Chimichurri Sauce

1 1/2 cups
Fresh Parsley , firmly packed
chopped into small pieces
1/2 cup
Fresh Cilantro , firmly packed
chopped into small pieces
2 cloves
Garlic , grated
1/2 cup
Finely Chopped Red Onions
1/2 Tbsp
Korean Chili Flakes
1/2 cup
1/4 cup
Sesame Oil
3 Tbsp
Rice Vinegar
1 Tbsp
1
Lime , zested, juiced
to taste

Marinade

1
Medium Red Onion , roughly chopped
6 cloves
1/4 cup
Sesame Oil
1/2 cup
1/2 cup
1/4 cup
1/2 cup
Korean Fish Sauce
or Worcestershire Sauce
2 Tbsp
Cumin Seeds
2 Tbsp
1/4 cup
Korean Chili Flakes

BBQ Sauce

1/2 cup
1/3 cup
Brown Sugar
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Nutrition Per Serving

VIEW ALL
CALORIES
1798
FAT
110.7 g
PROTEIN
63.6 g
CARBS
145.2 g

Author's Notes

You can also use a food processor to make the chimichurri sauce. However, we recommend using a knife as hand cutting will produce a better texture (come on, it is Father’s Day after all!).

Removing the membrane of the underside of the rib allows the marinade to permeate into the meat during marination. You can also request your butcher to do this for you during the purchase of your ribs.

Prepare the ribs and sauce for marination a day (or a few) in advance. This gives more time for the flavors to penetrate into the meat.

Cooking Instructions

HIDE IMAGES
Step 1
First, prepare the Korean-inspired chimichurri sauce. Combine the Fresh Parsley (1 1/2 cups) , Fresh Cilantro (1/2 cup) , Garlic (2 cloves) , Red Onions (1/2 cup) , Korean Chili Flakes (1/2 Tbsp) , Olive Oil (1/2 cup) , Sesame Oil (1/4 cup) , Rice Vinegar (3 Tbsp) , Honey (1 Tbsp) , Lime (1) , Salt (to taste) , and Ground Black Pepper (to taste) in a mixing bowl and mix well. Store it in the fridge to allow the flavors to develop.
Step 2
In a food processor, prepare the marinade, add in Red Onion (1) , Garlic (6 cloves) , Fresh Ginger (1 piece) , Sesame Oil (1/4 cup) , Apple Cider Vinegar (1/2 cup) , Ketchup (1/2 cup) , Soy Sauce (1/2 cup) , Gochujang (1/4 cup) , Korean Fish Sauce (1/2 cup) , Cumin Seeds (2 Tbsp) , Bay Leaf (1) , Korean Chili Flakes (1/4 cup) , and Salt (2 Tbsp) . Pulse and blend until a smooth paste is achieved.
Step 3
Prep the Pork Baby Back Ribs (2 racks) by removing the membrane. Using a paper towel, grip an edge of the underside of the ribs and pull firmly. There should be a film of membrane across the entire side of the rib.
Step 4
Place the baby's back ribs in a large resealable plastic bag or a tray. Pour the marinade over the ribs, making sure to coat them evenly on both sides. Seal the bag or cover with plastic wrap and refrigerate the ribs for at least 8 hours, or overnight.
Step 5
When ready to cook, preheat your oven to 275 degrees F (140 degrees C).
Step 6
Remove the ribs from the marinade, scrape the marinade from the meat into a saucepan, then wrap the ribs in aluminum foil and place them on a baking sheet lined with additional aluminum foil. Pour the marinade from the bag or a tray into a saucepan and reserve.
Step 7
Bake the ribs in the oven for 3 hours, or until they are tender and fully cooked. You can test for doneness by inserting a meat thermometer into the thickest part of the meat; the internal temperature should reach 165 degrees F (75 degrees C).
Step 8
While the ribs are cooking, prepare the glaze. In the saucepan with the reserved marinade, add the Ketchup (1/2 cup) and Brown Sugar (1/3 cup) . Then, reduce the mixture until a barbecue sauce consistency is reached. If your sauce is still chunky, use a hand blender and blend to a smooth paste.
Step 9
Once the ribs are fully cooked, remove them from the oven and increase the oven temperature to 425 degrees F (220 degrees C).
Step 10
Line the baking sheet with fresh aluminum foil.
Step 11
Then, brush the ribs with some of the glaze made earlier, making sure to coat them evenly. Return the ribs to the oven and bake for an additional 5 minutes, repeat this process until the sauce adheres and darkens into a sticky consistency on the ribs.
Step 12
Remove the ribs from the oven and let them rest for a few minutes before serving.
Step 13
Serve with the chimichurri sauce on the side. Garnish with White Sesame Seeds (to taste) .

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5.0
1 Ratings
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Nutrition Per Serving
Calories
1798
% Daily Value*
Fat
110.7 g
142%
Saturated Fat
27.1 g
136%
Trans Fat
0.0 g
--
Cholesterol
274.5 mg
92%
Carbohydrates
145.2 g
53%
Fiber
6.4 g
23%
Sugars
130.3 g
--
Protein
63.6 g
127%
Sodium
9089.5 mg
395%
Vitamin D
--
--
Calcium
197.3 mg
15%
Iron
12.9 mg
72%
Potassium
943.4 mg
20%
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