Korean BBQ Pork Ribs
Tender and juicy pork ribs marinated in a spicy and savory Korean BBQ sauce, then slow-cooked until they fall off the bone.
Turn your home kitchen into a sizzling Korean BBQ haven with these mouth-watering pork ribs! The secret's in the sauce, and this one's packing all the punch with Korean classics like gochujang and sesame oil. Your taste buds can expect a sweet, savoury, and fiery ride worthy of a scene in a Seoul BBQ house.
Perfect for chill weekends where time isn't an enemy, these ribs are slow-cooked to succulent perfection and best enjoyed with mates (or kept as a personal indulgence, no judgment here). They'll certainly be the centrepiece of your dining table, leaving everyone licking their fingers and reminiscing about every melt-in-your-mouth bite.
Ingredients
- 1 1/2 kg Pork ribs
- 45 ml Gochujang (Korean chili paste)
- 60 ml Soy sauce
- 30 ml Sesame oil
- 30 ml Rice vinegar
- 4 cloves Garlic
- 15 ml Ginger
- 45 ml Honey
- 30 ml Brown sugar
- 3 Spring onions
- 5 ml Salt
- 5 ml Black pepper
- 30 ml Sesame seeds
Instructions
In a large bowl, combine the gochujang, soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, honey, and brown sugar. Mix well until smooth.
Reserve 1/4 cup of the marinade for basting later. Add the ribs to the bowl and coat them thoroughly with the remaining marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat the oven to 150°C (300°F).
Place the marinated ribs on a baking tray lined with foil. Cover with another foil sheet to seal in moisture and cook in the preheated oven for 2.5 to 3 hours.
After 2.5 hours, increase the oven temperature to 200°C (390°F). Remove the top foil and brush the ribs with the reserved marinade.
Bake for another 15-20 minutes, occasionally basting with the marinade, until the ribs are well-browned and slightly charred.
Remove from the oven and let rest for 10 minutes. Garnish with sliced spring onions and sesame seeds before serving.
Tips
- Marinate the ribs overnight for the deepest flavour infiltration.
- If you want a smokier finish, pop the ribs under the broiler for a couple of minutes right before serving.
- For easier clean-up, line your baking tray with foil, and then another layer of parchment paper.
- Resting the ribs for 10 minutes post-baking allows juices to redistribute, keeping them tender and moist.
- Honey can burn quickly, so keep a close eye during the final basting step to prevent over-charring.
Substitutions
Gochujang → Sriracha (use half the quantity and adjust to taste)
Noticeably differentBrown sugar → White sugar with a splash of molasses
Stays closeSesame oil → Olive oil with a few drops of sesame extract
Noticeably different
Nutrition
Per serving · estimated
- 690
- Calories
- 45 g
- Protein
- 49 g
- Carbs
- 32 g
- Fat
- 1 g
- Fibre
- 27 g
- Sugar
- 2200 mg
- Sodium
FAQ
Can I use another type of meat instead of pork ribs?
Yes, beef ribs or chicken thighs can work, but cooking times may vary. Adjust accordingly to ensure they're fully cooked yet tender.
What is gochujang and where can I find it?
Gochujang is a Korean fermented chilli paste. It's key to authentic Korean flavour and can be found in the international aisle of large supermarkets or Asian grocery stores.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven, covered, to maintain moisture.
Can I make this recipe gluten-free?
Use a gluten-free soy sauce or tamari in place of regular soy sauce to make it gluten-free.
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