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Korean BBQ-style ribs & radish slaw

BBQ ribs in a roasting tin beside a serving with rice and a radish and cucumber slaw

Korean BBQ-style ribs & radish slaw

Name: Korean BBQ-style ribs & radish slaw
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 2 tsp garlic granules; 2 kg pork ribs; cooked white rice to serve; 1 tbsp sesame oil; 4 garlic cloves grated; 20g ginger grated; 40g gochujang; 60ml rice vinegar; 2 tbsp soy sauce; 2 tbsp light brown soft sugar; 1 tbsp sesame seeds; 1 tbsp fish sauce (optional); 1 cucumber finely sliced; 200g radishes finely sliced; ½ tbsp sesame oil; 1 tbsp light soy sauce; 1 tbsp rice vinegar; ¾ tbsp light brown soft sugar; 1 tbsp sesame seeds toasted

Good Food team

Published: April 24, 2025 at 10:38 AM

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 1 hr

plus at least 30 mins brining

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Liven up BBQ ribs with sweet, spicy Korean flavours and use the oven for ease. If the sun is out, finish them on the barbecue and serve with a crunchy radish slaw

Dairy-free

Egg-free

High-protein

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Try these Korean BBQ-style ribs & radish slaw, then try Korean fried chicken and Korean BBQ wings. Next, discover BBQ corn ribs, next level BBQ chicken, BBQ chicken pizza and BBQ pulled pork burgers. Then try our barbecue sesame sweet potatoes.

Ingredients

Nutrition

Units:

MetricUS

2 tsp garlic granules
2 kg pork ribs
cooked white rice

to serve

For the glaze

1 tbsp sesame oil
4 garlic cloves

grated
20g ginger

grated
40g gochujang
60ml rice vinegar
2 tbsp soy sauce
2 tbsp light brown soft sugar
1 tbsp sesame seeds
1 tbsp fish sauce

(optional)

For the slaw

1 cucumber

finely sliced
200g radishes

finely sliced
½ tbsp sesame oil
1 tbsp light soy sauce
1 tbsp rice vinegar
¾ tbsp light brown soft sugar
1 tbsp sesame seeds

toasted

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Nutrition: per serving

kcal580
fat36g
saturates13g
carbs16g
sugars13g
fibre2g
protein46g

high
salt2.91g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Mix together 1 tsp salt, 1 tsp black pepper and the garlic granules. Remove the membrane from under the ribs using a small knife, then rub all over with the salt mixture. Transfer to a shallow roasting tin and arrange in an even layer. Roast for 1 hr until cooked through and tender. Will keep chilled for up to two days.
step 2

Make the slaw while the ribs are in the oven. Sprinkle 1 tsp salt over the cucumber and radishes, tossing well to ensure everything is evenly coated, then set aside for 30 mins. Tip into a sieve and rinse, then squeeze out any excess water using your hands and transfer to a bowl. In another small bowl, make the dressing by mixing the sesame oil with the soy, rice vinegar, sugar and sesame seeds until the sugar dissolves. Pour over the cucumber and radishes, then toss well.
step 3

Meanwhile, make the glaze. Heat the oil in a small saucepan over a medium heat. Stir in the garlic and ginger and cook for 2 mins until fragrant but not coloured. Mix in all the remaining ingredients and cook for a couple more minutes. Once the ribs are cooked, remove from the oven and pour the glaze over.
step 4

Return the ribs to the oven and cook for 10-15 mins until sticky, or barbecue for 5 mins. Cut the ribs into pieces and serve with the slaw.

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