Korean Gochujang Glazed Pork Ribs

• 3 pounds pork spare ribs
• 1/4 cup gochujang
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons toasted sesame seeds (for garnish)

Steps

1. 1 Preheat oven to 325°F.
2. 2 Pat ribs dry with paper towels and season with black pepper.
3. 3 In a small bowl, mix gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
4. 4 Heat vegetable oil in an oven-safe skillet over medium-high heat. Sear ribs on all sides until browned.
5. 5 Pour half the glaze over the ribs, cover skillet with lid or foil, and bake for 45 minutes.
6. 6 Uncover and brush ribs with remaining glaze. Broil for 3-5 minutes, watching carefully to avoid burning.
7. 7 Transfer ribs to a cutting board, let rest for 5 minutes, then slice between bones.
8. 8 Garnish with sesame seeds before serving.

Equipment

• Oven-safe skillet
• Tongs
• Baking sheet
• Parchment paper (optional)

Variations

• Substitute chicken wings or beef short ribs for a different protein experience.
• Add a splash of pineapple juice to the glaze for a sweeter, tropical twist.

Substitutions

• Use miso paste if you don't have gochujang, though the flavor will change.
• Substitute maple syrup for honey if needed.

Pairings

• A cold draft beer or a glass of dry riesling complements the spicy glaze.
• Serve with a side of pickled radishes or a simple green salad.

Nutrition

Tips

• For extra flavor, marinate ribs in half the glaze overnight before cooking.
• If grilling instead of oven-baking, cook ribs indirectly over medium heat for about 45 minutes before glazing and finishing on high heat.

Storage

Store ribs in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through.

Freezing: Ribs freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a 300°F oven.

Serving Suggestions

• Serve with steamed jasmine rice and kimchi for a full Korean meal experience.
• Pair with a crisp cucumber salad for a refreshing contrast.

FAQ