Bulgogi Beef Ribs

Difficulty: easy

My Dad used to take me to nice restaurants. We always went to a place called Black Ox for ribs whenever we visited Toronto, honestly the best beef ribs I’ve ever had. You can chew them with your tongue and the sweet Bulgogi sauce is to die for. I want to eat them again but the cheap local steak house just doesn’t compare. I could try the nice restaurants but I’m not going to pay $50 for a single serving of ribs. Instead I make them at home. The first few times I couldn’t even bite into them, but revision after revision later they turned out to be pretty amazing. Now I can’t afford full king ribs, so I’m going to use short ribs instead.


1.5 kg (3.3 lbs) short beef ribs

0.25 cup light soya sauce

2 tbsp sugar

2 tbsp garlic paste

2 tbsp ginger paste

3 tbsp sesame seed oil (with seeds)

1 tsp black pepper

1 tsp salt

0.5 cup apple or pear puree, I advise pear puree

Meat tenderizer (optional)


Mix all the ingredients except beef together, this is the Bulgogi sauce. Cover the ribs generously with this sauce and cover it with plastic wrap. You can use the meet tenderizer on the ribs for a couple hours or you can marinate the beef for two days, it depends on how much time you have. I have time and I don’t have money so I went for the two day marination. You can get the ginger and garlic paste from an international store, specifically an Indian store. This may seem like a lot of food but it is mostly bones and the meat really shrinks in size after being cooked.


Preheat the oven to 120 degrees Celsius (250 degrees Fahrenheit). Cover the ribs with aluminium foil and bake for 3 hours. Then increase the heat to 175 degrees Celsius (350 degrees Fahrenheit) and bake for another 30 minutes or until the ribs are heavily browned. If the bones look clean, then the meat will fall off the bones. Ribs can be eaten with a sides like Mac and Cheese or corn bread. Remember, a heavy meal like this pairs well with a very dry red wine, I suggest a Cabernent Sauvignon.




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