Korean Spicy Gochujang Pork Ribs Recipe

Korean gochujang pork ribs served with snipped chives and potato wedges.

Korean Spicy Gochujang Pork Ribs Recipe

Oven-baked sticky, sweet and spicy pork ribs in a Korean-influenced gochujang and honey glaze; yes, they take a while to make, but it is all very low-maintenance cooking that is very easy.

Course Main Course

Cuisine Anglo Korean

Keyword gochujang ribs, korean pork ribs, korean pork short ribs, korean ribs

Prep Time 15

Cook Time 3 10

Marinade Time 4

Total Time 7 25

Servings Servings

Calories 895kcal

Author Brian Jones

Ingredients

750 g Pork Ribs Approximately 10-12 ribs (do not separate)

For the Marinade:

2½ tablespoon Gochujang 50 g
2 tablespoon Honey 40 g
1 tablespoon Soy Sauce
1 tablespoon fish sauce
1 tablespoon Mirin
1 tablespoon Oil

Instructions

Remove the membrane on the bottom of the ribs. Pick away at the corner, then grab it with a tea towel and pull; if you are lucky, it will come away in a single piece.

This step is optional.

Add the ingredients for the marinade to a bag or Tupperware box and mix well; add the ribs, massage in the marinade and set aside for at least 4 hours.

I like to leave them overnight.

Place the ribs on a rack on a baking tray, pour in enough water to cover the base of the tray, but not so much that it comes in contact with the ribs. Cover the tray with foil and bake for 2 hours at 130°C or 265°F.
Do not throw away the marinade.

Lining the tray with foil or baking parchment can help with washing up later.

Remove the tray from the oven and get rid of the foil, brush the ribs with the remaining marinade, keeping a little back for the end. Return the pan to the oven and turn up the temperature to 200°C or 390°F for 1 final hour.
Brush with the last bit of the marinade, just before carving and serving.

Nutrition