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Sticky Gochujang Ribs

A recipe by Julie Van Rosendaal

Sticky Gochujang Ribs

Total Time:

3hrs 30mins




3hrs 20mins

Skill Level:



  • 1 - 2 racks pork ribs
  • salt, to taste
  • 1/2 cup packed brown sugar
  • 1/4 cup gochujang (Korean chili sauce)
  • 2 Tbsp. rice vinegar or lime juice
  • 2 Tbsp. soy sauce
  • 2 garlic cloves, crushed
  • 1 Tbsp. grated ginger

How to Make It


Preheat the oven to 300˚F.


Place the ribs on a foil-lined rimmed baking sheet, sprinkle with salt, cover with another piece of foil, pressing down around them to tightly cover the ribs, and bake for about 3 hours, until the ribs are very tender. If you like, pre-cook the ribs up to this point, cool and refrigerate for up to 3 days; finish in the oven or on the barbecue.


Meanwhile, in a medium bowl, stir together the brown sugar, gochujang, vinegar, soy sauce, garlic and ginger.


Uncover the ribs, turn the heat up to 450˚F (or preheat the barbecue to medium-high), brush the ribs with sauce and bake or grill for 10-20 minutes, until the sauce has darkened and caramelized.

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