These Easy Spicy Gochujang Pork Ribs are full of bold flavors and sweetness. The gochujang sauce adds a spicy kick that makes every bite exciting!
I love how sticky and tender these ribs turn out. Plus, they’re super simple to make—just slather on the sauce and bake! Perfect for a fun dinner with friends or family!
Key Ingredients & Substitutions
Pork Ribs: Baby back ribs are my favorite for their tenderness, but spare ribs work too. If you want a lighter option, try chicken wings or thighs, though they’ll cook faster, so adjust the time.
Gochujang: This Korean chili paste brings umami and spice. If you can’t find it, you can mix miso paste with hot sauce as a substitute. Just remember, the flavor won’t be identical, but it still gives a nice kick!
Brown Sugar: It adds sweetness and helps with caramelization. If you’re out, coconut sugar, honey, or maple syrup can also work. Just adjust the quantity based on sweetness preference.
Rice Vinegar: This gives a bit of tang. You could use apple cider vinegar or regular white vinegar in a pinch, although the flavor will change slightly. Avoid using balsamic as it’s too strong.
How Do You Make Sure Your Ribs Are Tender?
Getting perfectly tender ribs is all about low, slow cooking. Here are some key tips:
- Remove the membrane from the back of the ribs; this helps them get more tender.
- Wrap the ribs tightly in foil during the first baking phase to keep moisture in.
- Bake at 300°F (150°C) for 2.5 to 3 hours; this allows the fat to render and the meat to become soft.
- For the final touch, increase the temperature to 425°F (220°C) without foil to give a nice caramelized finish.
Letting the ribs rest before slicing allows the juices to redistribute, adding to the tenderness!
Easy Spicy Gochujang Pork Ribs
Ingredients You’ll Need:
- 2 racks pork ribs (about 4 pounds total)
- 1/2 cup gochujang (Korean red chili paste)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons sesame oil
- 1 tablespoon honey (optional, for extra sweetness)
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup water
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 3 hours to cook. You’ll spend a bit of time mixing the marinade and prepping the ribs, but the majority of the time is just baking in the oven, allowing the flavors to blend beautifully. Perfect for a relaxed cooking day!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 300°F (150°C). Line a large baking sheet with parchment paper or aluminum foil to catch any drips.
2. Make the Marinade:
In a medium bowl, mix together the gochujang, soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, sesame oil, honey (if using), black pepper, salt, and water. Stir until everything is combined well—the smell will be fantastic!
3. Prepare the Ribs:
Take the ribs and remove the thin membrane from the back. This helps make them more tender as they cook. Place the ribs on the baking sheet, bone side down.
4. Coat the Ribs:
Using a brush or spoon, generously coat both sides of the ribs with the gochujang marinade. Use all of the marinade for the best flavor!
5. Bake the Ribs:
Cover the ribs tightly with foil to keep them moist, and bake them in the preheated oven for about 2.5 to 3 hours. You want the meat to be tender enough that it pulls away easily from the bones.
6. Finish with a Glaze:
After the baking time, take off the foil and increase the oven temperature to 425°F (220°C). Brush the ribs with any remaining marinade, and put them back in the oven uncovered for an additional 10-15 minutes. This will caramelize the sauce and give you those lovely charred edges.
7. Slice and Serve:
Once done, remove the ribs from the oven and let them rest for about 5 minutes. This helps keep the juices inside. Slice between the bones and serve with extra gochujang sauce on the side for dipping. Enjoy!
These tender, sticky, and spicy gochujang pork ribs are sure to be a hit! Happy cooking!
FAQ for Easy Spicy Gochujang Pork Ribs
Can I Use Other Types of Meat for This Recipe?
Absolutely! While the recipe calls for pork ribs, you can use chicken wings or thighs for a different take. Just remember to adjust the cooking time, as chicken will cook faster than ribs. Aim for around 1 to 1.5 hours for chicken at the same cooking temperature.
What Can I Use Instead of Gochujang?
If you don’t have gochujang on hand, you can create a similar flavor by mixing miso paste with a bit of sriracha or your favorite hot sauce. This won’t replicate the exact taste, but it will still add great flavor and spice!
How Do I Store Leftover Ribs?
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them back in a warm oven for about 15-20 minutes until heated through, or microwave them for a quicker option.
Can I Make the Marinade in Advance?
Yes! You can prepare the gochujang marinade up to 2 days in advance. Just store it in an airtight container in the fridge. This can actually enhance the flavors, as all the ingredients have extra time to meld together!
