Gochujang Pork Spare Ribs

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Gochujang Pork Spare Ribs

Sweet, salty and spicy, these ribs are fall-off-the-bone fantastic. Serve with Choi’s Kimchi (made in Portland), warm white rice and fresh, sliced cucumber and radish.

Serves: 4
Difficulty: easy
Prep time: 20 minutes
Cook time: 75 minutes



1-2 racks St. Louis pork ribs or baby back ribs
½ T salt, pepper and granulated garlic (each)

Sticky Sweet Korean Glaze

2 T toasted sesame oil
2 T garlic and ginger, minced (each)
½ cup gochujang
¼ cup mirin
¼ cup brown sugar
1 T local honey
1 T soy sauce
2 T rice vinegar
1 T fish sauce


  1. Preheat oven to 350F
  2. Lay ribs on a parchment lined sheet pan; season well with salt, pepper and garlic.
  3. Bake 50-60 min to 185F internal.
  4. Heat a small saucepan over medium heat, then add oil, garlic and ginger and cook, stirring, for 1 min until fragrant.
  5. Add remaining ingredients and bring to a simmer, then turn heat to low and cook for 10 min.
  6. Baste ribs with glaze. Cook 6-8 min more until the glaze is sticky and slightly darkened. Remove from the oven and let rest. If desired, cut ribs and glaze again on all sides, returning to the oven for 3-4 min more to set glaze. Serve with rice, kimchi and fresh cut radishes and cucumber.