These Easy Spicy Gochujang Pork Ribs are a tasty treat! The sweet and spicy gochujang sauce adds a fun kick, making these ribs perfect for a family dinner or a fun barbecue.
Seriously, who can resist tender meat falling off the bone? I love serving these with rice and a simple salad. Plus, they make my kitchen smell amazing while cooking!
Key Ingredients & Substitutions
Pork Baby Back Ribs: Baby back ribs are tender and cook well, but you can use spare ribs if you prefer more meat and flavor. Just adjust the cooking time since spare ribs may take a little longer.
Gochujang: This Korean chili paste is the star ingredient! If you can’t find it, you could use a mix of miso paste and chili powder as a substitute, but it won’t have the same rich flavor.
Honey: Honey adds sweetness and helps with caramelization. If you’re looking for a vegan substitute, maple syrup works beautifully!
Sriracha: For extra heat, I add sriracha, but if you want it milder, you can skip this or adjust to your taste. Just remember, the gochujang already has a spice kick!
How Do I Achieve Tender, Flavorful Ribs?
The key to making tender ribs is low, slow cooking. Start by baking them at 300°F. This gentle heat breaks down the tough collagen in the meat, making them fall-off-the-bone tender. Here’s how to do it:
- Ensure you remove the silver skin from the ribs for better seasoning absorption.
- Use a spice rub generously on both sides for a great flavor.
- Cover with foil while baking to keep moisture in—this helps with tenderness.
- After two and a half hours or so, check for tenderness. They should still have some firmness but not be tough.
Finally, crank up the oven to caramelize the sauce. This brings out the flavors and gives a nice sticky glaze!
Easy Spicy Gochujang Pork Ribs
Ingredients You’ll Need:
- 2 racks pork baby back ribs (about 4 lbs)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 cup gochujang (Korean chili paste)
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp sriracha or other hot chili sauce (optional, for extra heat)
- Sesame seeds and sliced green onions for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 3 hours of cooking time. You’ll spend about 2.5 to 3 hours baking the ribs until tender, and then there’s an additional 15-20 minutes to roast the ribs with the sauce. Totaling around 3 hours and 15 minutes, you’ll have delicious ribs ready to serve!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 300°F (150°C). Next, line a baking sheet with foil and place a wire rack on top. This setup will let the heat circulate around the ribs as they cook.
2. Prepare the Ribs:
Remove any silver skin from the back of the ribs if present—it helps the seasoning soak in better. Pat the ribs dry with paper towels to help them brown nicely. This step is super important for super flavors!
3. Make the Spice Mix:
In a small bowl, combine the salt, black pepper, garlic powder, and onion powder. Give the mix a good stir. Use this spice blend to rub all over the ribs—make sure to cover both sides for full flavor!
4. Bake the Ribs:
Place the seasoned ribs on the wire rack, bone side down. Loosely cover them with foil to keep the moisture in. Bake in the preheated oven for about 2.5 to 3 hours. They should be tender when done, and you’ll be able to see them starting to pull away from the bones.
5. Prepare the Gochujang Sauce:
While the ribs are baking, mix up the gochujang sauce! In a bowl, combine the gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and sriracha (if you’re using it). Whisk everything together until it’s nice and smooth. This sauce is packed with flavor!
6. Increase Oven Temperature:
Once the ribs are tender, take them out of the oven and raise the temperature to 425°F (220°C). This higher heat will help caramelize the sauce.
7. Apply the Sauce:
Generously brush the ribs on both sides with the prepared gochujang sauce. Get that sauce all over to coat the ribs for the best taste!
8. Roast the Ribs:
Return the sauced ribs to the oven uncovered and roast for about 15-20 minutes. Be sure to brush them with additional sauce halfway through. You want the sauce to be deliciously caramelized and sticky at the end!
9. Let Them Rest:
After you take the ribs out of the oven, let them rest for 5 minutes. This step allows the juices to redistribute within the meat for extra tenderness.
10. Slice and Serve:
Slice the ribs between the bones to serve. Garnish with sesame seeds and sliced green onions if you wish. Serve them warm with some extra gochujang sauce on the side for a spicy dip!
Enjoy your spicy, flavorful, tender gochujang pork ribs! They are sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Ribs?
Yes! While baby back ribs are ideal for this recipe, you can also use spare ribs or St. Louis-style ribs. Just remember that spare ribs might require a slightly longer cooking time due to their larger size.
How Can I Make These Ribs Less Spicy?
If you prefer a milder flavor, you can reduce the amount of gochujang and sriracha, or even omit the sriracha altogether. For a sweeter sauce, increase the honey or brown sugar to balance the heat.
How Do I Store Leftover Ribs?
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to retain moisture.
Can I Prepare the Ribs Ahead of Time?
Absolutely! You can prepare and bake the ribs a day in advance. Let them cool completely, then store them in the fridge. When ready to serve, reheat them in the oven and brush with the gochujang sauce just before enjoying.
