Korean Gochujang Glazed Pork Ribs

Korean gochujang, honey, soy and fish sauce form the basis of a simple yet delicious glaze for these superb oven-baked pork ribs.

This recipe may take a long time to make, but it is almost all hands-off cooking, and it is a foolproof, very easy recipe.

Spicy Gochujang Glazed Pork Ribs

I love ribs; there is something special about sticky fingers and eating meat off the bone.

As a result, there are plenty of rib recipes to choose from, everything from my take on Chinese spare ribs and oven baked bbq ribs. It's not just standard pork ribs, either. I have fantastic recipes for BBQ lamb ribs and bacon ribs with an apricot glaze.

My latest recipe uses pork ribs, and they are baked in a Korean-influenced spicy gochujang and honey glaze. A coating that I unashamedly adopted from my Korean pork belly recipe.

These ribs are slowly roasted over a reservoir of water to keep them nice and juicy, before turning the heat up high to get the sugars beautifully caramelised.

The spicy, earthy flavours of the gochujang paste are complemented with sweet honey and mirin. Then it all gets seasoned by a combination of fish sauce and soy sauce.

It's far from a quick dinner, but it tastes stunning, and it is incredibly easy to cook!

Frequently Asked Questions

Do I have to remove the membrane from the ribs?

There have been millions of words bashed out on the internet about this topic. I will not add a load more.

I find that it adds very little in terms of flavour, but I prefer eating ribs without the membrane. So I'll leave it entirely up to you!

What does the water in the pan do?

It helps create a slightly gentler cooking phase at the start, which leads to juicier meat, and let's face it, we all love that

What is the optimal marinade time?

Honestly, after 4 hours, you will not gain a great deal; however, I usually marinate overnight. This is mainly for logistical purposes, rather than being driven by flavour.

Can I make this in advance?

In theory, yes, but in reality, they will dry out no matter how you reheat them.

If you have to, reheat them gently in the oven with some water in the base of the baking tray that is covered with foil.

Serving Suggestions

Sticky gazed ribs need some form of potato side, as far as I am concerned, these Korean-influenced gochujang ribs are no different!

Here I have opted for some oven-baked potato wedges, which get thrown in the oven for the last hour alongside the ribs, which makes it all very easy!

You could, of course, opt for something like some air fryer French fries, or even some deep-fried chip shop style chips, although I would avoid the vinegar.

Crispy baked sweet potato fries also make a lovely side for these spicy ribs.

If you must insist on some vegetables that ain't spuds... I would go for some corn on the cob, or even something like corn ribs, if you want to be cool and trendy!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven.
• Baking tray with a baking grid.
• Tin foil.
• Weighing scales and or measuring spoons.
• Kitchen knife and chopping board, for carving.
• A bag or Tupperware bowl to marinate the ribs.