These Easy Spicy Gochujang Pork Ribs will make your taste buds dance! They’re coated with a sweet and spicy gochujang sauce that’s finger-licking good.
Cooking these ribs is super fun! Just marinate, bake, and enjoy—all while inhaling that delicious smell wafting from the oven. Who’s ready for some messy, tasty fun? 😋
Key Ingredients & Substitutions
Pork Ribs: Both baby back and spare ribs work wonderfully here. Baby back ribs are leaner and tender, while spare ribs are meatier. If you’re looking for a more budget-friendly option, often country-style ribs or even chicken can be used with similar sauce adjustments.
Gochujang: This is the star of the dish, adding that unique spicy kick and sweetness. If you can’t find it, a mix of chili paste and a bit of sugar can work, but it won’t be quite the same. Just be mindful of the heat level!
Honey or Brown Sugar: I prefer honey for its flavor but brown sugar is a good substitute. If you’re replacing honey for dietary reasons, agave syrup or maple syrup can feel just as sweet and work well in this recipe.
Rice Vinegar: This adds a nice tang. If you don’t have it, apple cider vinegar or white vinegar can substitute, but use a little less to avoid overpowering the dish’s flavor.
What’s the Best Way to Ensure Tender, Flavorful Ribs?
The key to tender and flavorful ribs is the slow cooking process. Here’s how to make sure they turn out perfectly:
- Marinate: Allow the ribs to sit in the gochujang sauce for at least 30 minutes (or overnight in the fridge) before baking. This helps the flavors penetrate the meat.
- Cover with Foil: Baking covered for the first phase keeps the moisture in, making the ribs tender. Don’t skip this step!
- Finish Uncovered: After slow cooking, removing the foil to caramelize the sauce is crucial. This creates a lovely sticky glaze on the ribs that’s too good to resist.
- Resting: Don’t forget to let the ribs rest for about 5 minutes after baking before slicing. This keeps the juices locked in!
Easy Spicy Gochujang Pork Ribs
Ingredients You’ll Need:
For the Ribs:
- 2 to 3 lbs pork ribs (baby back or spare ribs)
For the Marinade/Sauce:
- 1/2 cup gochujang (Korean red chili paste)
- 1/4 cup soy sauce
- 1/4 cup honey or brown sugar
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for smoky flavor)
- 1/2 cup water
For Greasing:
- Cooking spray or oil for greasing
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 2 to 2.5 hours of baking time. With a bit more time to get that perfect glaze, you might spend a total of around 2.5 to 3 hours from start to finish. But trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Preparing to Bake:
First, preheat your oven to 300°F (150°C). This slow cooking temperature will make your ribs tender and juicy. Line a baking sheet with parchment paper or foil to make cleanup easier later.
2. Making the Marinade:
In a mixing bowl, whisk together the gochujang, soy sauce, honey (or brown sugar), garlic, ginger, rice vinegar, sesame oil, black pepper, and smoked paprika (if using). Add the water and mix until it’s smooth and well combined.
3. Coating the Ribs:
Place the pork ribs on the prepared baking sheet. Use a brush or a spoon to generously coat the ribs with the gochujang sauce on both sides. Don’t forget to reserve some of the sauce for basting later!
4. Baking the Ribs:
Cover the ribs tightly with foil—you want to trap all that moisture in! Bake the ribs for about 2 to 2.5 hours, or until they’re tender and cooked through. The meat should be pulling away from the bones nicely.
5. Finishing the Ribs:
Once the ribs are tender, carefully remove the foil and increase the oven temperature to 425°F (220°C). Brush the ribs with the reserved sauce to add an extra flavor boost.
6. Caramelizing:
Put the ribs back in the oven, uncovered, and bake for another 15-20 minutes. Make sure to baste once or twice during this time until the sauce is caramelized and sticky on the ribs.
7. Serving Time:
Once they’re done, remove the ribs from the oven and let them rest for about 5 minutes. This helps keep all those delicious juices inside. Then, slice between the bones and get ready to dig in!
8. Enjoy!
Serve the ribs hot, along with any extra gochujang sauce or your favorite dipping sauce on the side. Enjoy your spicy, sticky, tender pork ribs!
FAQ for Easy Spicy Gochujang Pork Ribs
Can I Use Other Cuts of Pork for This Recipe?
Absolutely! While baby back and spare ribs are the most popular options, you can use country-style ribs or even pork shoulder. Just remember that cooking times may vary, so adjust accordingly based on the size and thickness of the meat.
How Can I Adjust the Spice Level?
If you prefer milder flavors, you can reduce the amount of gochujang in the sauce or mix in a bit of honey or brown sugar to balance out the heat. For extra spice, consider adding a splash of sriracha or red pepper flakes to the marinade.
What Should I Do With Leftovers?
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in foil and bake at 350°F (175°C) until heated through, or microwave them briefly, taking care not to dry them out.
Can I Make These Ribs on the Grill?
Yes, you can grill these ribs! After baking them in the oven to tenderize, finish them on a preheated grill over medium heat. Brush with the sauce and cook for about 5-10 minutes on each side, until the sauce becomes sticky and caramelized. Just keep an eye on them to avoid burning!
