Korean Beef Ribs

10

"Curry powder is the star ingredient in the basting sauce for this delicious, spicy rib roast recipe."

Ingredients

1 h 10 m {{adjustedServings}} servings 1390 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1390 kcal
  • 69%
  • Fat:
  • 119.5 g
  • 184%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 58.3 g
  • 117%
  • Cholesterol:
  • 242 mg
  • 81%
  • Sodium:
  • 1994 mg
  • 80%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Trim excess fat from rib roast, place on a medium baking sheet and cover with foil. Bake approximately 30 minutes in the preheated oven.
  3. In a medium bowl, whisk together vegetable oil, soy sauce, brown sugar, garlic and curry powder.
  4. Preheat an outdoor grill for high heat and lightly oil grate.
  5. Drain juices from ribs and cut into 4 separate pieces. Place on the prepared grill. Basting frequently with the vegetable oil mixture and turning often, cook ribs 15 to 20 minutes, or until richly glazed.
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Reviews

10
  1. 15 Ratings

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What a mistake~! We, Korean, never use curry for our own cuisine. Basic ingredients for Korean style marinade are soy sauce(Not kikoman), ground fresh pear, honey, pepper, finely chopped scallio...

waste of a good roast....I might use it on a cheaper cut of meat of steak maybe??? but just not that great....or authentic.

Curry powder is not a Korean recipe ingredient!