Gochujang Glazed Pork Ribs: Spicy, Sticky, and Fall-Off-the-Bone Good

Why You’ll Love These Ribs

If you’re tired of the usual BBQ sauce routine, these Gochujang Glazed Pork Ribs are here to wake up your taste buds. Sticky, slightly sweet, and deeply savory with a slow-building heat, these ribs pack flavor into every bite. The magic is in the glaze—made with gochujang, a Korean red chili paste that’s spicy but not overpowering.

Roasted until tender and finished under high heat or on the grill, they’re juicy inside and caramelized outside. Best of all, you can make them with oven, grill, or even slow cooker methods.

What is Gochujang, and Why Use It?

Gochujang is a Korean fermented chili paste that’s rich, savory, sweet, and spicy. It adds incredible depth to dishes with just a spoonful. Here’s why it works so well in this glaze:

• It’s thick and clings to the ribs
• Brings slow, balanced heat—not overwhelming
• Adds umami depth from fermentation
• Has a touch of sweetness built in

Think of it like the Korean cousin of BBQ sauce—with more kick and character.

Ingredients With Measurements

This recipe serves 4–6 people.

For the Ribs:

• 2 racks (about 4 pounds) pork baby back ribs or St. Louis-style ribs
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon brown sugar

For the Gochujang Glaze:

• ⅓ cup gochujang (Korean chili paste)
• ¼ cup soy sauce
• ¼ cup honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon ketchup (for added body)
• 1–2 tablespoons water (to thin, if needed)

Optional garnish: toasted sesame seeds, sliced scallions, lime wedges

How to Make It: Step-by-Step

Step 1: Prep the Ribs

Remove the silver skin (thin membrane) from the back of the ribs—this helps with tenderness. Pat ribs dry, then rub both sides with salt, pepper, garlic powder, onion powder, and brown sugar. Let sit for 30 minutes, or refrigerate overnight for more flavor.

Step 2: Cook the Ribs (Oven Method)

Preheat oven to 300°F (150°C). Wrap ribs tightly in foil and place on a baking sheet.

Bake for 2½ to 3 hours, or until meat is tender and starts pulling away from the bones.

You can also use a slow cooker (low for 7–8 hours) or smoke them if preferred.

Step 3: Make the Gochujang Glaze

While the ribs cook, combine all glaze ingredients in a saucepan over medium heat. Simmer for 5–7 minutes, stirring occasionally, until slightly thickened. If it’s too thick, add 1 tablespoon of water at a time until pourable.

Step 4: Glaze and Finish

Unwrap the cooked ribs and brush generously with the glaze.

For a sticky, caramelized finish:

• Broil in the oven on high for 3–5 minutes
• OR grill on medium-high heat for 5 minutes per side
• OR return to a hot oven (450°F) for 10 minutes

Add more glaze halfway through for extra stickiness.

Step 5: Slice and Serve

Let the ribs rest for 5 minutes. Slice between the bones and serve hot, garnished with sesame seeds and scallions. Optional: squeeze lime over for brightness.

Perfect Pairings for Gochujang Ribs

These bold ribs go best with cooling, fresh sides. Try:

• Steamed white rice or jasmine rice
• Korean-style cucumber salad
• Roasted or grilled corn with butter
• Kimchi or pickled radish
• Fresh coleslaw with sesame vinaigrette

For drinks: pair with beer, cold soju, or sparkling water with lemon.

Tips for the Best Gochujang Ribs

• Low and slow is the secret to tender ribs.
• Use foil to trap moisture while roasting.
• For spicier ribs, add extra gochujang or a pinch of chili flakes.
• Balance heat with more honey or sugar in the glaze.
• Always rest the ribs a few minutes before slicing for juicier results.

Fun Variations to Try

Spice things up (literally) with these twists:

• Add pineapple juice to the glaze for sweet heat.
• Mix in hoisin or miso paste for a different umami layer.
• Add crushed peanuts and cilantro for Thai-inspired ribs.
• Swap ribs for chicken wings or drumsticks using the same glaze.
• Top with crushed ramen or crispy shallots for texture.

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FAQs

1. What’s the difference between gochujang and sriracha?

Gochujang is a thick, fermented paste, while sriracha is a thin hot sauce. Gochujang is deeper in flavor and less vinegary. It’s perfect for glazes and marinades, not just dipping.

2. Can I make this recipe less spicy?

Yes! Use less gochujang and more honey or ketchup in the glaze. You can also add a spoonful of Greek yogurt or mayo to tone down the spice when serving.

3. Can I use this glaze on other meats?

Absolutely. It’s amazing on chicken thighs, salmon, tofu, or even grilled vegetables. Just adjust the cooking time based on the protein.

4. Can I make the glaze ahead of time?

Yes. The glaze keeps well in the fridge for up to a week in a sealed jar. Reheat gently before using—it thickens as it cools.

5. How do I store leftover ribs?

Wrap leftovers tightly in foil or an airtight container. Refrigerate for up to 4 days. Reheat in the oven at 350°F until warm, or in a covered skillet with a splash of water.

6. What’s the best way to reheat ribs without drying them out?

Place ribs in a baking dish with a splash of water or broth. Cover with foil and bake at 300°F for 20 minutes, or until heated through.

7. Can I make these in the air fryer?

You can finish them in the air fryer for crispiness, but they still need to be cooked low and slow first—either in the oven or slow cooker. Then glaze and air fry at 400°F for 5–7 minutes.

8. What can I substitute for gochujang if I can’t find it?

Mix together sriracha, miso paste, and a bit of honey. It won’t be the same, but it gets close to that spicy-sweet-savory flavor.

9. Are these ribs gluten-free?

They can be! Use tamari or gluten-free soy sauce, and make sure your gochujang and ketchup are certified gluten-free. Always check labels.

10. Can I grill the ribs from start to finish?

Yes, but you’ll need indirect heat for the first 2–3 hours to avoid burning. Wrap them in foil, grill over low indirect heat, then unwrap and glaze over high heat to finish.