Sunny’s Korean BBQ Short Ribs with Pickled Radishes & Cucumbers
Experience the bold flavors of Korean BBQ at home with Sunny Anderson’s succulent short ribs, paired perfectly with vibrant quick-pickled radishes and cucumbers.
Sunny’s Korean BBQ Short Ribs with Quick-Pickled Radishes & Cucumbers
Bring bold, sweet, and spicy Korean barbecue flavors to your kitchen with this crowd-pleasing recipe from chef Sunny Anderson. Featuring tender oven-roasted short ribs lacquered in a gochujang-apple sauce, paired with crisp, tangy pickled radishes and cucumbers, this dish is a celebration of contrast and comfort. Whether you’re reminiscing about backyard barbecues or craving a taste of Seoul, this step-by-step guide breaks down every detail so you can master this delicious meal at home.
Recipe Details
- Level: Easy
- Total Time: 5 hours, 20 minutes (includes marinating and cooling)
- Active Time: 25 minutes
- Yield: 4 to 6 servings
Ingredients
For the Ribs
- 4 pounds English-cut short ribs, bone-in, about 5–6 inches long
- Kosher salt
- Freshly ground black pepper
For the Sauce
- 1/2 cup gochujang (Korean chili paste)
- 1/2 cup apple butter
- 1 sweet onion, grated
- Freshly ground black pepper
For the Quick-Pickled Radishes & Cucumbers
- 2 cups apple cider vinegar
- 1/2 cup granulated sugar
- 2 cloves garlic, grated
- 1 teaspoon fresh ginger, grated
- Pinch red chile flakes
- Kosher salt
- 2 English cucumbers, chopped
- 6 radishes, thinly sliced
Step-by-Step Instructions
1. Season the Short Ribs
Generously season the ribs on all sides with kosher salt and freshly ground black pepper. Arrange them on a tray or in a shallow dish, uncovered, and let them rest at room temperature for 2 hours. This essential step draws out excess moisture and helps the ribs absorb more flavor for a deeper, juicier result.
2. Prepare the Spicy-Sweet Sauce
In a medium mixing bowl, whisk together the gochujang, apple butter, grated sweet onion, and plenty of freshly ground black pepper. The gochujang brings heat and depth, while the apple butter loans balanced sweetness and body. Set this sauce aside—half will be used for the initial bake and the remainder for caramelizing the ribs at the end.
3. Slow-Cook the Ribs
- Preheat your oven to 275°F (135°C).
- Arrange the ribs snugly in a large baking dish with the fat side facing up. This orientation allows the fat to render down, keeping the meat tender and moist during the slow cooking process.
- Brush half of the prepared sauce evenly over the ribs, ensuring each piece is coated on top.
- Tightly cover the baking dish with aluminum foil to trap steam and moisture—the tighter, the better. For a perfect seal, you can even place another heavy dish on top to compress the foil down over the ribs.
- Transfer to the oven and bake for about 2 1/2 hours until the ribs are succulent and the meat pulls away from the bones effortlessly.
Tip: The slow, covered bake is what gives these ribs their melt-in-your-mouth texture, much like classic barbecue but without the need for open flames or a smoker.
4. Caramelize for Big Flavor
- After 2 1/2 hours, remove the dish from the oven and carefully peel away the foil. Flip and gently stir the ribs to evenly redistribute them and any juices.
- Brush the remaining sauce liberally over the tops of the ribs, ensuring an even, glossy coating.
- Return the baking dish to the oven, uncovered, and bake for an additional 35 to 40 minutes. This last step intensifies the flavors and caramelizes the sauce, creating sticky, burnished edges while still keeping the centers tender and juicy.
- The sauce will thicken and bubble in places, coating every rib with a shiny, flavorful glaze.
Visual tip: The finished ribs should have a deep, rich color and slightly crispy edges, with sauce pooling around the bones. The aroma should be savory and sweet, with gentle spicy notes from the gochujang.
5. Make the Quick Pickle
- In a medium saucepan over medium-high heat, combine the apple cider vinegar, sugar, grated garlic, ginger, red chile flakes, and a pinch of kosher salt. Stir to dissolve the sugar and bring to a gentle simmer.
- Once the liquid begins to simmer, add in the chopped cucumbers and thinly sliced radishes. Return to a brief simmer, about 1–2 minutes, just until the vegetables slightly soften but stay crisp and vibrant.
- Immediately remove the pan from heat, then pour the vegetable and liquid into a non-reactive bowl. Refrigerate until completely chilled and ready to serve. These tangy, flavor-packed pickles provide a fresh counterpoint to the rich, savory ribs.
Serving Suggestions
Serve the short ribs hot with a generous spoonful of the pickled radishes and cucumbers on the side. The meat should be tender enough to pull apart with a fork, and the pickles will refresh your palate between bites. Pair with steamed rice or lettuce leaves to make Korean-style wraps, and garnish with sliced green onions or sesame seeds if desired.
Ideal Accompaniments
- Steamed jasmine or short-grain rice
- Lettuce cups for wrapping
- Sliced scallions for garnish
- Kimchi or other Korean banchan (small side dishes)
- Chilled lager or light beer
Sunny’s Expert Tips
- Apple Butter: This ingredient enriches the sauce with fruity sweetness and thickness. If unavailable, substitute with pear puree or unsweetened applesauce mixed with a little honey.
- Gochujang Levels: For a milder sauce, reduce gochujang by a third and add extra apple butter. For more heat, add a spoonful of extra gochujang or some red chile paste.
- Resting is Key: Allowing the ribs to sit before baking lets the seasoning penetrate, improving tenderness and flavor.
- Make-Ahead Pickles: The quick-pickles can be made a day in advance. The longer they marinate, the more intense their flavor and crunch will be.
Why This Recipe Works
- Low and Slow Cooking: Breaking down short ribs at a low temperature ensures fork-tender, juicy meat without the need for marinating overnight or tending to a grill.
- Layered Saucing: Applying half the sauce before baking and the rest before caramelizing ensures balanced, complex flavor and a sticky glaze without burning.
- Quick Pickles: Bright, vinegary vegetables cut through the richness of the beef, echoing classic Korean barbecue accompaniments.
- Easy to Adapt: The basic technique works for other cuts like beef back ribs or pork ribs—adjust the cooking time accordingly.
FAQ: Frequently Asked Questions
Q: Can I use a different cut of beef?
A: Yes, English-cut short ribs are preferred for their tenderness, but beef back ribs or flanken-style ribs will also work, though you may need to adjust cooking times for different thickness.
Q: Can I make this recipe ahead?
A: The ribs can be cooked a day in advance, covered, and reheated at 325°F until hot. The pickled vegetables can also be prepped up to 48 hours before serving.
Q: Is there a substitute for gochujang?
A: For a close substitute, blend equal parts miso paste and sriracha or chili garlic sauce. The flavor will differ, but you’ll achieve similar savory heat and depth.
Q: How do I know when the ribs are done?
A: The ribs are ready when the meat pulls back from the bones and is fork-tender. After the caramelization step, the sauce should be sticky and deeply colored.
Q: Can I grill instead of roast?
A: Yes! After the initial slow oven cook, finish the ribs on a preheated grill for smoky char and extra depth. Baste with additional sauce and grill a few minutes per side on high heat.
Tips for Success & Variations
- For even more authentic Korean BBQ flavor, add a splash of sesame oil and sprinkle with toasted sesame seeds before serving.
- Swap apple cider vinegar for rice vinegar in the pickle for a slightly lighter taste.
- Double the pickling liquid to make extra quick pickles for future sandwiches or salads.
- If your oven tends to run hot, check the ribs about 10 minutes early in both the initial and final baking stages.
Nutrition Facts (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 680 |
| Protein | 39 g |
| Fat | 34 g |
| Carbohydrates | 41 g |
| Sugars | 19 g |
| Sodium | 920 mg |
| Fiber | 2 g |
*Nutrition values are estimated and may vary based on specific ingredients and serving size.
About Chef Sunny Anderson
Chef, TV personality, and cookbook author Sunny Anderson brings global flair and approachable twists to classic comfort foods. Inspired by both American and Korean culinary traditions, her Korean BBQ short ribs fuse rich, homey nostalgia with punchy, modern flavor—perfect for family feasts or special occasions.
Explore More Korean-Inspired Recipes
- Korean-Style Chicken Wings
- Bibimbap (Mixed Rice Bowl)
- Spicy Pork Bulgogi
- Kimchi Fried Rice
- Miso Mushroom Soup
Frequently Asked Questions (FAQs)
Q: What is the best way to store leftovers?
A: Store cooled ribs and pickles separately in airtight containers in the refrigerator for up to 3 days. Reheat ribs gently in a 325°F oven; serve pickles chilled.
Q: Can I freeze these short ribs?
A: Yes, allow cooked ribs to cool, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Pickled sides are best enjoyed fresh.
Q: Do the pickles work with other vegetables?
A: Absolutely. Try adding thinly sliced carrots, daikon, or bell peppers for extra crunch and color.
Q: How can I make this gluten-free?
A: Use a certified gluten-free gochujang or substitute tomato paste mixed with tamari and chili paste. Check other sauce and vinegar labels carefully.
