Name: Sticky Korean BBQ Pork Ribs
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 racks Baby Back Pork Ribs; 0.5 cup Gochujang (Korean chili paste); 0.25 cup Soy Sauce; 0.33 cup Brown Sugar; 2 tbsp Rice Vinegar; 1 tbsp Sesame Oil; 4 cloves Garlic, minced; 1 tbsp Fresh Ginger, grated; 1 tsp Toasted Sesame Seeds; 2 stalks Green Onions, sliced

"These succulent ribs are slow-cooked to perfection and basted in a rich, glossy sauce featuring gochujang, soy sauce, and ginger. Each bite offers a perfect balance of smoky heat and caramel sweetness that will leave you reaching for more."

1 Ingredients

Qty	Item
2 racks 1.5 kg	Baby Back Pork Ribs
0.5 cup 120 g	Gochujang (Korean chili paste)
0.25 cup 60 ml	Soy Sauce
0.33 cup 65 g	Brown Sugar
2 tbsp 30 ml	Rice Vinegar
1 tbsp 15 ml	Sesame Oil
4 cloves 12 g	Garlic, minced
1 tbsp 6 g	Fresh Ginger, grated
1 tsp 3 g	Toasted Sesame Seeds
2 stalks 20 g	Green Onions, sliced

2 Instructions

Preheat your oven to 300°F (150°C). Remove the thin membrane from the back of each rib rack to ensure maximum tenderness.

Season the ribs lightly with salt and pepper, wrap them tightly in heavy-duty aluminum foil, and place on a baking sheet. Bake for 2.5 to 3 hours until the meat is very tender.

While the ribs bake, prepare the glaze. In a small saucepan over medium heat, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Simmer for 5-8 minutes until thickened and glossy.

Remove the ribs from the oven and carefully open the foil. Increase the oven temperature to 450°F (230°C) or preheat an outdoor grill to medium-high heat.

Brush a thick layer of the sauce over the ribs. Return them to the oven (or grill) for 10-15 minutes, basting with more sauce every 5 minutes, until the glaze is bubbling and slightly charred in spots.

Let the ribs rest for 10 minutes before slicing. Garnish with toasted sesame seeds and sliced green onions.

·
Removing the 'silverskin' membrane on the back of the ribs is essential for the meat to fall off the bone.
·
If you prefer less spice, reduce the gochujang and add a tablespoon of tomato paste instead.
·
Using a foil seal during the first phase of cooking traps steam, which breaks down the connective tissue without drying the meat out.
·
For an extra smoky flavor, add a teaspoon of liquid smoke to the glaze.

? Frequently Asked Questions

Can I make these in a slow cooker?

Yes, cook the seasoned ribs on low for 7-8 hours, then glaze them and finish under a broiler for 5 minutes.

What should I serve with Korean BBQ ribs?

They pair perfectly with steamed white rice, kimchi, and a fresh cucumber salad.

Is gochujang very spicy?

It has a moderate kick but is balanced by a deep savory sweetness. You can adjust the amount to suit your preference.

Can I use spare ribs instead of baby back ribs?

Yes, but spare ribs are tougher and thicker, so you may need to increase the initial baking time by 30-60 minutes.

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