Korean pork ribs with gochujang glaze. Perfect for when you need a rib fix. Sticky. Spicy. Salty. Sweet. Just really tasty in a messy sort of way. Lip smacking finger food.
Pork back ribs with sauce. Who doesn’t love that. This is just that. Except the sauce. This isn’t Bull’s Eye. But it is BBQ sauce. A little sweet. A little tangy. But with that gochujang magic. If you haven’t discovered gochujang yet it is time. It’s past time. It’s a spicy Korean umami bomb. Think Sriracha times 10. It’s a secret ingredient that is starting to come out of the shadows. Get some now. And make korean pork ribs with gochujang glaze your first taste of it.
Not too much to this recipe really. Season the ribs and toss them in the oven. Mix up the gochujang glaze. Brush the glaze on. Cook a bit more. Eat. Smile. Do yourself a favour though. Have some paper towel on the table. Korean pork ribs with gochujang glaze are the ultimate sticky ribs.
- 2 racks meaty pork back ribs
- salt, pepper and granulated garlic to season
- 2-3 cloves garlic, crushed
- 1 inch ginger, grated (a microplane works great for this)
- ½ cup gochujang
- ¼ cup mirin
- ¼ cup brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp fish sauce (optional but it really brings it together)
- 1 Tbsp vegetable oil
- Pre-heat your oven to 350F.
- Season the ribs with salt, pepper and granulated garlic.
- Place ribs on a sturdy cookie sheet and bake until they reach an internal temperature of 185F, about an hour to 75 minutes. Start checking after 45 minutes.
- Heat a small saucepan over low heat.
- Add the vegetable oil, then the garlic and ginger and cook, stirring constantly, for about 90 seconds. You don't want it to colour - just get cooked through.
- Add the remaining ingredients and simmer over low heat for 10 minutes.
- Once your ribs have reached an internal temperature of 185 brush them generously with the glaze and return them to the oven. Let cook an additional 10 minutes.
- If you want extra sticky individual ribs let the ribs rest briefly. Cut them into individual ribs and coat all 4 sides with sauce. Return to the oven as above.