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  1. Soak ribs in cold water for 3 hours to remove excess blood from the meat. Change out the water twice (once every hour); rinse and drain.
  2. Place the short ribs in a large dutch oven or pot and fill with enough water to cover the ribs. Bring to a boil and cook for 6-8 minutes. Drain and discard the water; rinse each rib thoroughly under running water.
  3. Score the ribs (2-3 slits) about halfway to the bone. This will help the meat absorb more flavor from the braising liquid.
  4. Give the pot a quick rinse and place the short ribs back into the pot. Add bibigo™ BBQ Sauce Original with garlic and 3 cups of water. Bring to a boil; cover and simmer on medium heat for 30 minutes. Reduce heat to medium-low and simmer for another 30 minutes.
  5. In the meantime, prepare the vegetables. Optional step: With a small paring knife, round out the sharp edges of the radish and carrots to help keep their shape while cooking.
  6. Add the radish, carrots, dates, chestnuts, and mushrooms. Continue to simmer for about 40-50 minutes, stirring occasionally, until the meat is fall-off-the-bone tender and the vegetables are soft. If using gingko nuts, add during the last 15 minutes of cooking. Cook thoroughly to an internal temperature of 165°F as measured by a food thermometer.
  7. Transfer to a serving plate and garnish with scallions. Serve with rice and kimchi.

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