Korean pork ribs in gochujang sauce from the oven Recipe
Meaty pork ribs baked in a thick, slightly sticky sauce with gochujang, garlic and ginger. It’s a home-style version of Korean barbecue, but without having to stand over the grill – the oven does all the work. In Korea, meats like this often appear at shared dinners with family or friends, where everyone reaches for another piece and wraps it in a lettuce leaf.
These ribs combine the depth of fermented gochujang with the sweetness of honey and brown sugar, creating a thick, sticky glaze that clings to the meat. Baking in the oven makes them easy to prepare at home, while still giving you the feel of Korean barbecue and a dish that’s perfect for sharing at the table.
Chef's tips
Use meaty ribs with a bit of fat – they stay juicier and absorb the marinade better. Don’t skip the resting time in the fridge; it lets the flavors penetrate the meat. During baking, you can baste the ribs once or twice with the sauce from the tray for an even more intense glaze.
How to serve
Serve the ribs on a large platter in the middle of the table with bowls of hot rice, fresh lettuce leaves, kimchi or pickled vegetables, and sliced cucumber. Encourage guests to wrap pieces of meat in lettuce with rice and toppings for a Korean-style bite.
Ingredients
- pork ribs - 1.2 kg
- gochujang paste - 3 tablespoon
- soy sauce - 4 tablespoon
- brown sugar - 2 tablespoon
- garlic finely chopped or grated - 5 clove
- ginger grated on a fine grater - 3 cm
- vegetable oil - 2 tablespoon
- rice vinegar - 1.5 tablespoon
- honey - 1.5 tablespoon
- water - 80 ml
- sesame oil - 1 tablespoon
- white sesame seeds for sprinkling - 1 tablespoon
- chives chopped, for sprinkling - 3 tablespoon
- salt for initially seasoning the ribs - 0.5 teaspoon
- black pepper - 0.25 teaspoon
Preparation
- Rinse the ribs under cold water, pat dry with paper towels and cut between the bones into smaller pieces of 2–3 ribs each. Sprinkle with salt and pepper and set aside for 10 minutes.
- In a bowl, mix the gochujang paste, soy sauce, brown sugar, garlic, ginger, vegetable oil, rice vinegar, honey, water and sesame oil until you get a smooth, fairly thick sauce.
- Place the ribs in a large bowl, pour in the marinade and mix thoroughly with your hands or a spoon so that every piece is well coated in the sauce. Cover and set aside for at least 30 minutes, preferably 2–3 hours in the fridge.
- Preheat the oven to 180°C (top and bottom heat). Line a large baking tray with baking paper or aluminum foil. Arrange the ribs in a single layer, bone side down, and pour over the remaining marinade.
- Bake the ribs for 45 minutes. Then remove the tray, turn the ribs meat side up, spoon over the sauce from the bottom of the tray and bake for another 30–40 minutes, until the meat is very tender and starts to pull slightly away from the bone, and the sauce becomes thick and slightly sticky.
- If you want the meat more browned, turn on the grill function in the oven for the last 5 minutes and watch carefully so the sauce doesn’t burn.
- Transfer the baked ribs to a serving platter, spoon over the sauce from the tray, sprinkle with sesame seeds and chopped chives. Serve immediately, preferably with rice and fresh lettuce.
Storage
Żeberka przechowuj w szczelnym pojemniku razem z sosem. Podgrzewaj przykryte w piekarniku w 160°C około 15–20 minut lub na patelni z odrobiną wody. Do mrożenia najlepiej podziel na porcje i rozmrażaj w lodówce przez noc.
