There’s something magical about slow-cooked, tender ribs, especially when coated in a sticky, spicy-sweet gochujang glaze. These Korean-inspired Gochujang Glazed Ribs combine tender pork with the deep umami flavors of gochujang, garlic, and sesame, creating a harmonious balance of heat, sweetness, and savoriness.
If you love Korean BBQ flavors and ribs that practically melt in your mouth, this recipe is a must-try. The low-and-slow baking method guarantees juicy, tender ribs, while the layered gochujang glaze caramelizes beautifully in the oven, giving you a sticky, glossy finish with just the right amount of char.
Tips for the Best Gochujang Ribs
🔥 Remove the membrane – This ensures the ribs are extra tender.
🔥 Low and slow is key – Baking at 300°F keeps the meat juicy.
🔥 Layer the glaze – Multiple layers create a deeply caramelized, sticky coating.
🔥 Let the ribs rest – This helps redistribute the juices for the best texture.
Korean-Inspired Gochujang Glazed Ribs – Sweet, Spicy, and Tender!
4
servings5
minutes2
hoursIngredients
- Ribs
1-2 racks 1-2 pork back ribs
2 tbsp 2 salt
2 tbsp 2 garlic powder
1 tbsp 1 black pepper
- Gochujang Glaze
3 cloves 3 garlic, minced
1/2 tsp 1/2 ginger, grated
1 1 scallion white, minced
2 tbsp 2 sesame oil
1 tsp 1 gochugaru (korean chili flakes)
100 g 100 gochujang (korean chili paste)
60 g 60 mirin
80 g 80 brown sugar
2 tbsp 2 rice vinegar
- Garnish
scallions, finely chopped
seasme seeds, toasted
Directions
- Prepare the Ribs
- Preheat the oven to 300°F (150°C).
- Remove the membrane (connective tissue) from the bottom of the ribs for better tenderness.
- Season both sides generously with salt, garlic powder, and black pepper.
- Wrap the ribs tightly in foil and place them on a baking sheet.
- Bake for 2-3 hours, checking after 2 hours. The ribs are done when they’re easily pierced with a knife and measure 185°F internally.
- Gochujang Glaze
- In a small pot over medium heat, add sesame oil and sauté the garlic, ginger, and scallion whites until fragrant (about 1 minute).
- Stir in the gochugaru and cook for 30 seconds to release its smoky aroma.
- Add gochujang, mirin, brown sugar, and rice vinegar, stirring well.
- Simmer for 10 minutes until the sauce thickens into a sticky glaze.
- Glaze & Caramelize the Ribs
- Unwrap the ribs and increase oven temperature to 375°F (190°C).
- Brush a generous layer of gochujang glaze over the ribs.
- Bake for 20-30 minutes, brushing with more glaze every 7-10 minutes for maximum flavor.
- The ribs are ready when the glaze is thick, glossy, and caramelized.
- Garnish & Serve
- Remove the ribs from the oven and let them rest for 5 minutes.
- Sprinkle with toasted sesame seeds and chopped scallions for an extra punch of flavor.
What to Serve with Gochujang Ribs
These ribs pair perfectly with:
🥢 Steamed jasmine rice – The perfect neutral base.
🥢 Kimchi or other Korean sides – A spicy, tangy contrast.
🥢 Crisp Asian slaw – A fresh, crunchy side.
🥢 Pickled cucumbers – A cooling balance to the spice.
FAQs: Gochujang Glazed Ribs
1. Can I use beef ribs instead of pork?
Yes! Beef short ribs work well with this glaze, though they may require a longer cooking time.
2. Can I grill instead of bake?
Absolutely! Grill over low heat for 1.5-2 hours, then brush with the glaze and finish over high heat to caramelize.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days. Reheat in a 325°F oven for 10-15 minutes.
4. Can I make the glaze ahead of time?
Yes! The gochujang glaze keeps well in the fridge for up to 2 weeks. Just reheat before using.
