Korean BBQ Beef Ribs

August 24, 2018


These Korean BBQ beef ribs have become a favorite in our house, along with this mongolian beef.  I think I shared in a recent post that my husband requests it every single week and I emphasize that because I'm not joking -- he does.  This isn't as sweet as the mongolian beef, it's more spicy than sweet, but the sauce is lighter, in a good way.  I really dig the spicy kick from this but I don't think it's overpowering where you get caught in a coughing fit, more like a subtle spice that is oh so nice.  Plus the tender beef.  


It's just SO delicious.  



I accidentally ordered boneless ribs from the grocery store one day and had no clue what I was going to make with them, thankfully this genius idea came into my head and the rest was history.  I really love this dish because the beef is pan seared on all of it's sides {kind of like you would do for a roast} and the center can be cooked however you like, medium, rare, anything you desire.  


So you hold the keys to how tender the dish will turn out.  I usually go for medium to slightly medium rare, I don't care for a brown center but I also don't want it to be moo'ing at me.  I use a grill pan when I make this and try to get those nice dark char marks!



It pairs well with jasmine rice and a variety of vegetables such as broccoli, snap peas, even bell peppers.  It's a simple 30 minute meal that actually takes ONLY 30 minutes, I can't stand when I make what's suppose to be a 30 minute meal and it took me an hour {aarrgghh}.  


I'm going to emphasize the key to quickly making dinner is by multi-tasking and by having all your pans going at one time, which is how I roll.  It's like a game, a well timed, thought out game.  


Definitely start the beef ribs first, that way you can give them a solid 10 minutes to rest before you serve them.



Have you ever cut into a steak and it bleeds something awful on your plate?  If you're shaking your head yes it means that you didn't give the steak enough time to fully rest before you cut into it.  My golden rule is to wait 10 minutes.  If you are worried about it getting cold you can always keep it near a warm burner as you finish the rest of your dinner or put tin foil over top.  


I will say that as it rest it continues to cook a bit, so keep that in mind when you're trying to reach your ideal doneness.  I know it's hard to not cut into a steak to see if it's ready but if you start paying attention to timing and what it looks like when you're done you'll get into a groove of how many minutes you need it to be cooking.




1 1/2 pounds boneless country style beef ribs

pinch of salt and pepper

1 tbsp olive oil

Green onions, sliced on the diagonal (optional)

Sesame seeds (optional)



1/4 c soy sauce

1/4 c brown sugar

1/4 c water

1/2 tsp sriracha

1 tsp red chili flakes

3/4 tsp ginger powder

1 tbsp honey

1/2 tsp sesame oil

1 tbsp rice wine vinegar

1 tbsp corn starch

pinch of pepper



Season the ribs with a pinch or two of salt and pepper.  Heat the olive oil in a saute pan over med/high heat, once you see a little smoke coming off the oil put the ribs in the pan, making sure they don't touch each other.  Turn them every 1-2 minutes (depending on how done you want them, 1 minute for more rare 2 minutes for more well done).  Sear all 4 sides and a little on the ends.  Transfer them to a plate.


Turn the heat of the pan down to low.  Add all the "sauce" ingredients to a bowl, whisk it up.  Pour the sauce into the pan and turn the heat up to med/low, whisking.  Once it has thickened turn the heat off.


Add the ribs to the sauce, tossing them around in it.  Serve it over some rice and spoon on some extra sauce, green onions and sesame seeds!









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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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