Easy Gochujang Ribs
These Sticky Korean Ribs are a perfect blend of sweet and spicy, coated in a luscious gochujang glaze. Tender and flavorful, they make for an unforgettable main dish inspired by vibrant Korean flavors.
Ingredients
- 2 pounds pork baby back ribs cut into 2-3 rib sections
- 0.5 cup gochujang Korean chili paste
- 0.25 cup soy sauce low sodium
- 0.25 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon sesame oil
- 0.25 cup water or chicken broth
- 1 tablespoon sesame seeds for garnish
- 2 stalks green onions sliced for garnish
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with foil.
- In a large bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and water until well combined. This is your gochujang glaze.
- Pat the pork ribs dry with paper towels. Place the ribs on the prepared baking sheet.
- Generously brush about half of the gochujang glaze over both sides of the ribs.
- Cover the baking sheet tightly with aluminum foil and bake for 2 hours, or until the ribs are tender.
- Increase oven temperature to 400°F (200°C). Remove the foil from the ribs.
- Brush the remaining glaze over the ribs. Return to the oven and bake for another 20-30 minutes, basting occasionally, until the glaze is sticky and caramelized.
- Remove from oven and let rest for 5-10 minutes before serving. Garnish with sesame seeds and sliced green onions.
Notes
For extra tender ribs, you can par-boil them for 20-30 minutes before baking. Adjust gochujang for desired spice level. Serve with steamed rice and kimchi for a complete Korean meal. Garnish generously with sesame seeds and sliced green onions.