As the cool evening breeze gently rustles the leaves outside, the kitchen fills with the mouthwatering aroma of sticky Korean Pork Ribs sizzling away in the oven. This recipe captures the heart and soul of Korean cuisine, featuring succulent ribs coated in a gochujang glaze that strikes the perfect balance between sweet, spicy, and savory. You’d be surprised to learn how effortlessly these tender ribs transform into a show-stopping dish that pleases everyone at the dinner table—no grill required!
Whether you’re a seasoned chef seeking a new favorite or someone longing for a delightful homemade meal, these glazed ribs promise a messy yet utterly satisfying feast. With just a handful of ingredients and easy-to-follow steps, you’ll find cooking this crowd-pleaser is as enjoyable as eating it. So grab your apron, and let’s dive into this culinary adventure that’s sure to leave you wanting seconds!
Why are Korean Pork Ribs with Gochujang Glaze so special?
Irresistible Flavor: The sweet and spicy gochujang glaze completely transforms the ribs into a flavor-packed delight.
Easy Preparation: These ribs are easily made right in your oven—no grill or smoker needed!
Crowd-Pleasing: A delicious dish that will impress family and friends, perfect for any occasion.
Sticky Goodness: The glaze clings beautifully to the meat, making every bite satisfying and messy in the best way possible.
Versatile Ingredient Swaps: Feeling adventurous? You can easily substitute proteins or adjust spice levels to suit your taste!
With this recipe, you’ll create a stunning meal that showcases the vibrant tastes of Korean cuisine, making every bite an unforgettable experience.
Korean Pork Ribs with Gochujang Glaze Ingredients
Elevate your cooking game with these flavorful components!
For the Ribs
- Pork Back Ribs – Opt for meaty racks for improved texture and flavor.
- Salt – Enhances the natural flavor of the ribs; kosher salt is ideal for texture.
- Ground Black Pepper – Adds mild spice; freshly ground is preferred.
For the Marinade
- Granulated Garlic – Provides essential garlicky flavor; fresh garlic can be substituted.
- Garlic – Use fresh, crushed garlic for robust flavor; adjust quantity to taste.
- Ginger – Freshly grated for warming spice; you can modify the amount based on your preference.
For the Glaze
- Gochujang – This Korean chili paste gives heat and umami; there’s no perfect substitute!
- Mirin – Sweet rice wine adds depth; for a substitute, dissolve sugar in water.
- Brown Sugar – Introduces sweetness and aids caramelization; white sugar can work in a pinch.
- Sesame Oil – Offers a nutty aroma; another oil can be used for milder flavor.
- Soy Sauce – A salty, umami base for the glaze; opt for low-sodium soy sauce if preferred.
- Rice Wine Vinegar – Adds essential acidity; apple cider vinegar can be used in its place.
- Fish Sauce – Optional for extra umami; feel free to omit if avoiding seafood.
- Vegetable Oil – Used for sautéing garlic and ginger; any neutral oil is suitable.
With these ingredients at your fingertips, you’re well on your way to creating Korean Pork Ribs with Gochujang Glaze that will tantalize your taste buds!
How to Make Korean Pork Ribs with Gochujang Glaze
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Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking those delicious ribs.
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Prepare Ribs: Generously season your pork back ribs with salt, ground black pepper, and granulated garlic. This will enhance their natural flavor.
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Bake Ribs: Place the seasoned ribs on a cookie sheet and bake them until they reach an internal temperature of 185°F, which should take about 60-75 minutes. The ribs will become tender and juicy.
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Make Glaze: In a saucepan, heat vegetable oil over medium heat. Add crushed garlic and grated ginger, cooking for about 90 seconds until fragrant. Stir in gochujang, mirin, brown sugar, sesame oil, soy sauce, rice wine vinegar, and optional fish sauce; let it simmer for 10 minutes.
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Glaze Ribs: Once the ribs are baked, generously brush them with the warm glaze. Return them to the oven for an additional 10 minutes, allowing the glaze to caramelize and stick.
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Rest & Serve: After baking, let the ribs rest for a few minutes. Cut them into individual pieces, brush with extra glaze if desired, and serve while warm to enjoy the sticky goodness.
Optional: Serve with a sprinkle of sesame seeds and green onions for added flavor and crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Korean Pork Ribs with Gochujang Glaze are perfect for meal prep enthusiasts! You can season and bake the ribs up to 24 hours in advance; simply wrap them tightly in plastic wrap or foil after baking to keep them moist. Additionally, the gochujang glaze can be made up to 3 days ahead—store it in an airtight container in the fridge. When you’re ready to serve, just reheat the ribs in a preheated oven at 350°F (175°C) for about 15-20 minutes, then glaze and pop them back in for a gloss finish, ensuring they remain just as delicious and sticky. This approach saves time and guarantees a flavorful meal that’s ready with minimal effort on busy weeknights!
What to Serve with Korean Pork Ribs with Gochujang Glaze?
Create a vibrant meal that tantalizes your taste buds and complements the stickiness of the ribs.
- Jasmine Rice: Serves as a perfect base to soak up the delicious glaze and balances the spice with its delicate flavor.
- Asian Slaw: A crunchy mix of cabbage, carrots, and sesame dressing adds freshness, cutting through the richness of the ribs. Toss in some peanuts for added crunch!
- Steamed Broccoli: Lightly steamed or sautéed, it offers a nutritious and colorful contrast, enhancing the overall meal experience.
- Kimchi: This fermented side delivers a spicy zing that pairs beautifully with the richness of the pork, enhancing the delightful flavors of Korean cuisine.
- Cucumber Salad: A tangy and refreshing salad cools down the heat of the ribs, making for a delightful contrast in textures.
- Sake or Soju: These traditional Asian beverages enhance the meal’s cultural experience and offer a nice balance to the savory flavors of the ribs.
- Sesame Noodles: Rich, nutty flavors intertwine with a soft bite, complementing the sticky ribs while adding another layer of deliciousness to the meal.
- Mango Sticky Rice: For dessert, this sweet treat harmonizes perfectly with the spices of the ribs, leaving you with a satisfying and sweet finish.
Storage Tips for Korean Pork Ribs with Gochujang Glaze
Fridge: Store leftover ribs in an airtight container for up to 3 days. This helps maintain their flavor and prevents drying out.
Freezer: For longer-term storage, freeze the ribs wrapped tightly in plastic wrap and then foil for up to 2 months. This locks in freshness.
Reheating: When ready to enjoy, reheat the ribs in the oven at 350°F (175°C) for about 15-20 minutes. This keeps the glaze sticky and flavors intact.
Serving fresh: For optimal enjoyment, serve immediately after reheating and consider brushing with additional gochujang glaze to enhance the sweetness and spice.
Korean Pork Ribs with Gochujang Glaze Variations
Feel free to add your personal touch to this delicious dish and create your own mouthwatering masterpieces!
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Chicken Wings: Simply swap the pork ribs for chicken wings, adjusting the baking time as necessary for perfectly crispy results.
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Vegan Delight: Use tofu or seitan in place of pork. Marinate for at least an hour to let the flavors soak in before baking.
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Honey-Sweetened: For a milder version, reduce the gochujang and add a little honey to the glaze for a sweeter touch.
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Sriracha Heat: Mix in some Sriracha for an extra kick. This gives the glaze a different flavor profile while still keeping the heat.
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Smoky BBQ Twist: Add a smoked paprika to the glaze for a smoky layer of flavor that complements the sweet and spicy notes beautifully.
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Citrusy Kick: Add a little orange or lime juice to the glaze for a zesty twist that brightens up the rich flavors of the ribs.
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Garlic Lovers: Increase the amount of crushed garlic in the glaze for a bolder garlic flavor, taking it to a whole new level of deliciousness.
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Spicy Mustard: Mix a spoonful of spicy mustard into your glaze for a tangy, sharp flavor that complements the sweetness of the brown sugar perfectly.
Expert Tips for Korean Pork Ribs
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Proper Seasoning: Ensure you season the pork ribs well with salt, pepper, and garlic to enhance their natural flavor and avoid blandness.
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Mind the Temperature: Use a meat thermometer to make sure the ribs reach an internal temperature of 185°F; this guarantees tenderness and safety.
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Let Them Rest: After glazing, allow the ribs to rest for a few minutes before cutting. This helps the glaze set and makes for a cleaner cut.
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Sticky Tips: For extra stickiness, let the glazed ribs cool slightly before serving; this helps the glaze cling beautifully.
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Cleanup Ready: Keep paper towels on hand, as the Korean pork ribs with gochujang glaze can be quite messy and are best enjoyed with your fingers!
Korean Pork Ribs with Gochujang Glaze Recipe FAQs
What should I look for when selecting pork back ribs?
Choose meaty racks of pork back ribs for the best flavor and texture. Look for ribs with a good amount of marbling, as this fat will keep the meat juicy and tender during cooking. The meat should be a nice pink color without any dark spots or bruising.
How should I store leftover Korean pork ribs?
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. This helps maintain their flavor and moisture. If you want them to last longer, you can freeze them!
Can I freeze Korean pork ribs with gochujang glaze?
Absolutely! For longer-term storage, wrap the cooked ribs tightly in plastic wrap and then cover them in foil. This way, they can be stored in the freezer for up to 2 months without losing freshness. When you’re ready to enjoy them, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes.
What should I do if my glaze isn’t sticking to the ribs?
If you find that the glaze isn’t adhering well, it could be because the ribs weren’t cooked long enough or weren’t hot enough when glazed. After glazing, return them to the oven and bake for an additional 10 minutes at 350°F (175°C) to allow the glaze to caramelize and adhere better. Giving the ribs a little rest after glazing can also help the sauce stick.
Are there any dietary considerations I should keep in mind?
The glaze contains soy sauce and fish sauce, so be cautious if anyone has soy allergies or seafood sensitivities. For gluten-free options, use gluten-free soy sauce and you can omit the fish sauce altogether without compromising much on flavor. Be sure to check labels for other ingredients as needed.
What can I do if I want to reduce the spiciness of the gochujang glaze?
If you prefer a milder glaze, start with a smaller amount of gochujang and taste as you go. You can also mix in a bit of honey or brown sugar to balance the spice with sweetness. This way, you still enjoy the depth of flavor without overwhelming heat.
Sweet and Spicy Korean Pork Ribs with Gochujang Glaze Easy Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Generously season your pork back ribs with salt, ground black pepper, and granulated garlic.
- Place the seasoned ribs on a cookie sheet and bake until they reach an internal temperature of 185°F, about 60-75 minutes.
- In a saucepan, heat vegetable oil over medium heat. Add crushed garlic and grated ginger, cooking for about 90 seconds until fragrant.
- Stir in gochujang, mirin, brown sugar, sesame oil, soy sauce, rice wine vinegar, and optional fish sauce; let it simmer for 10 minutes.
- Brush the baked ribs generously with the warm glaze and return to the oven for an additional 10 minutes.
- After baking, let the ribs rest for a few minutes, then cut into individual pieces and serve warm.