Korean Style Ribs

By Kim Ragosta for @wildharmonyfarm

Serves 2-3


  • 3.75 lbs pork spareribs @wildharmonyfarm
  • 1/4 cup coconut aminos
  • 1/4 cup water
  • 4 cloves garlic, minced
  • 1 TBS minced ginger
  • 2 TBS brown sugar
  • 2 TBS honey



Cut ribs into three sections so all ribs fit into gallon size plastic bag. Mix all ingredients except ribs in a bowl with a fork or whisk. Add ribs to gallon size baggie and add marinade. Shake well and let hang out in fridge for 8-24 hrs, shaking bag occasionally if time allows. Heat oven to 325 F. Line a rimmed baking sheet with parchment paper and add ribs with juices. Bake for 2 hrs. Put oven on high broil and broil ribs for 2 minutes on each side...being careful not to burn. Cut ribs into individual pieces and serve with your favorite sides. (I did rice and bok choy).

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