Gochujang Glazed Pork Ribs (Print Version)
# Ingredients:
→ For the Ribs
01 -
2 racks pork ribs (approximately 1.8 kg; baby back or St. Louis-style)
02 -
15 ml salt
03 -
5 ml black pepper
04 -
5 ml garlic powder
05 -
5 ml smoked paprika
→ For the Gochujang Glaze
06 -
80 ml gochujang (Korean chili paste)
07 -
45 ml honey or brown sugar
08 -
30 ml soy sauce or tamari
09 -
15 ml rice vinegar
10 -
15 ml sesame oil
11 -
5 ml grated ginger
12 -
2 garlic cloves, minced
→ For Garnish
13 -
Sesame seeds
14 -
Sliced green onions
# Instructions:
01 -
Flip the pork ribs bone-side up and use a knife to loosen the membrane. Peel it off carefully to enhance tenderness.
02 -
In a bowl, combine salt, black pepper, garlic powder, and smoked paprika. Rub the seasoning mixture evenly over both sides of the ribs.
03 -
Preheat oven to 150°C. Wrap the seasoned ribs in foil and place on a baking tray; bake for 2.5 to 3 hours until tender. For grilling, cook wrapped ribs over medium-low heat for 2.5 to 3 hours, turning occasionally.
04 -
In a saucepan, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Simmer over medium-low heat for about 5 minutes until slightly thickened.
05 -
Unwrap ribs and brush generously with gochujang glaze on both sides. Place under a hot grill or broiler for 3–5 minutes, or grill directly over medium-high heat for 2–3 minutes per side, until the glaze is caramelized.
06 -
Use a sharp knife to separate the ribs. Arrange on a serving platter and sprinkle with sesame seeds and sliced green onions before serving.
# Notes:
01 -
Removing the membrane from the pork ribs will result in a more tender texture and improved flavor absorption.
02 -
Use tamari in place of soy sauce for a gluten-free option.