Molasses and bourbon kalbi beef ribs

By Jeff Richards
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Avoid the mess that typically comes with ribs here - Chef Jeff Richards has a bourbon and molasses Southern kalbi rib recipe that will undoubtedly be the highlight of your day. 



  • 500 grams Kalbi beef ribs
  • 1 Bunch green onion, sliced
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup molasses
  • 1/4 cup bourbon
  • 3 tablespoons soy sauce
  • 1/4 cup Worcestershire
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 tablespoon paprika
  • 2 tablespoons chunky dijon mustard
  • Salt and pepper to taste
  • Sliced scallions


  1. Start by making the BBQ sauce. Add all ingredients except for the ribs and green onions to a pot and bring up to a slow simmer. You do not want this to be a rigorous boil because of the natural sugars in the sauce will burn, so keep it low and slow, approximately 45 minutes to an hour.
  2. Once the sauce has come together, put it to the side and let it cool completely.
  3. Take beef ribs, put in a big bowl, and pour over the BBQ sauce. It is important to cover every nook and cranny of the ribs to make sure the flavour permeates the meat.
  4. When the ribs are covered, put into the fridge overnight or for at least two hours to make sure the marinade has done its work.
  5. To cook the ribs, get a hot pan (or use a grill) with some olive oil and wait until the oil just starts to glisten. Add the ribs in batches, and cook for two to three minutes on each side.
  6. Once seared, let sit for five minutes before eating. The sauce should get nice and caramelized and the ribs should be saucy and sweet.
  7. Garnish with sliced scallions and enjoy.

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