Servings: 4 to 5

8 x 10-12 oz (about 6 Ib in total) 8 x 10 to 12 oz (about 6 Ib in total)
beef short ribs' beef short ribs'
 
KOREAN BBQ SAUCE KOREAN BBQ SAUCE
2 tbsp canola oil 2 tbsp canola oil
2 tbsp finely minced garlic (30g) 2 tbsp finely minced garlic (30g)
(5-6 cloves) (5 to 6 cloves)
1 cup gochujang,' mild (300 gms) 1 cup gochujang,' mild (300 gms)
¾ cup mirin ¾ cup mirin
¾ cup rice vinegar ¾ cup rice vinegar
3 tbsp light soy sauce 3 tbsp light soy sauce
⅓ cup sugar ⅓ cup sugar
¾ cup ketchup ¾ cup ketchup
1½ cups water 1½ cups water
 
TO SERVE TO SERVE
Green onion,* finely sliced diagonally® Green onion,* finely sliced diagonally®

Preheat the oven to 350°F.
Korean BBQ sauce--Mix the ingredients in a bowl, then pour into a 13 × 9 inch metal or ceramic roasting pan. Add the beef ribs, turn to coat in the sauce, then position meat-side down in the sauce (bone facing up). Cover tightly with aluminum foil.
Slow-cook ribs-
Transfer the ribs to the oven and bake for 4 hours. Remove the foil and bake, uncovered, for 30 minutes. Turn the ribs so the meat side is facing up. Spoon the sauce over the ribs and bake for a further 30 minutes until the surface of the ribs is caramelized and the meat is fall-apart tender.
Finish sauce-Skim off any excess fat from the surface of the sauce in the pan, then mix until smooth.
Serve Transfer the ribs to a serving platter and pour the sauce over. Sprinkle with the green onion, then serve with White Rice.

1. Beef ribs come in a variety of cuts. For this recipe you want what is called beef short ribs, which are chunky rectangular blocks with the bone in where they are cut with one bone per piece.  1. Beef ribs come in a variety of cuts. For this recipe you want what is called beef short ribs, which are chunky rectangular blocks with the bone in where they are cut with one bone per piece.
2. Gochujang is a sweet Korean rice and soy bean-based chili paste. I used mild (spice level 3). It adds a ton of umami (savory flavor) and a decent amount of spice to anything! You can find it in some large grocery stores (Asian aisle), or Asian/Korean grocery stores. It lasts "forever" in the fridge. This dish is fairly spicy, but not blow-your-head-off spicy. The spiciness of gochujang reduces as a result of slow-cooking and is also diluted by the other ingredients in the sauce as well as the meat juices that leach out of the beef. You can reduce the gochujang a bit if you want to reduce spiciness, but this will compromise the flavor of the sauce.  2. Gochujang is a sweet Korean rice and soy bean-based chili paste. I used mild (spice level 3). It adds a ton of umami (savory flavor) and a decent amount of spice to anything! You can find it in some large grocery stores (Asian aisle), or Asian/Korean grocery stores. It lasts "forever" in the fridge. This dish is fairly spicy, but not blow-your-head-off spicy. The spiciness of gochujang reduces as a result of slow-cooking and is also diluted by the other ingredients in the sauce as well as the meat juices that leach out of the beef. You can reduce the gochujang a bit if you want to reduce spiciness, but this will compromise the flavor of the sauce.
3. To make the green onion curly, as pictured, place the finely sliced onion in a bowl of water in the fridge for 15 minutes or so.  3. To make the green onion curly, as pictured, place the finely sliced onion in a bowl of water in the fridge for 15 minutes or so.
LEFTOVERS Fridge 4 days, freezer 3 months.  LEFTOVERS Fridge 4 days, freezer 3 months.