Korean meat markets usually offer two cuts of short ribs for barbecue: sliced through the bone into a thin strip, or butterflied, so the meat unrolls into a long strip with the bone at one end.

Rub the ribs with salt, pepper, granulated garlic, sweet and hot paprika, and ginger. Place the ribs in a roasting bag, pour in the marinade, and close the bag. Bake in a preheated oven at 170°C ...

Today we’re preparing a batch of Gochugaru Rubbed Spare Ribs. These ribs cook up deliciously moist, and decadently flavorful. We’re using a wet ‘and’ dry rub, featuring Korean red chili ...

This (or a similar) marinade is often used for Korean barbecue, although usually for thin slices of pork belly, rather than ribs. Ribs are easier when cooking for a crowd – just put them on or ...