Spicy Glazed Pork Ribs
These Spicy Glazed Pork Ribs are a showstopper dish that combines bold, fiery, and sweet flavors in every bite. Inspired by Korean barbecue traditions, the marinade features gochujang, a deeply flavorful Korean hot pepper paste, which lends its signature heat and savory complexity. This is balanced by dark brown sugar for sweetness, soy sauce for umami depth, and sesame oil for a nutty richness.Slow-baked to tender perfection, the ribs are then roasted at a high temperature, achieving a beautifully caramelized glaze that coats the ribs in sticky, smoky goodness. The layers of flavors develop with each step, making this dish a celebration of bold culinary contrasts.These ribs are versatile and perfect for gatherings, game-day meals, or special dinners. Whether paired with traditional Korean sides or enjoyed as a standalone treat, they’re guaranteed to leave a lasting impression on your taste buds and your guests.
Equipment
- Mixing Bowl For preparing the marinade.
- Whisk or Spoon: To combine gochujang and other marinade ingredients.
- 13×9-Inch Baking Dish: To marinate and bake the ribs.
- Aluminum Foil: For covering the ribs during the initial baking stage.
- Basting Brush: To apply the reserved marinade for glazing.
- tongs
- Oven For baking and roasting.
- Meat Thermometer (optional): To ensure the ribs are cooked to a safe and tender temperature.
Ingredients
- ½ cup gochujang (Korean hot pepper paste)
- 3 lbs baby back pork ribs separated into individual ribs
- 2 tbsps dark brown sugar
- 2 tbsps reduced-sodium soy sauce
- 2 tbsps unseasoned rice vinegar
- 2 tsps toasted sesame oil
- kosher salt
Instructions
- Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
- Toss the ribs and half of the marinade in a 13×9-inch baking dish; set aside the remaining marinade. Cover the ribs with foil for at least 4 hours.
- Preheat the oven to 350°F. Bake the ribs, covered, until the meat is tender, about an hour. Uncover and increase oven temperature to 450°F. Roast, turning occasionally and brushing with the reserved marinade during the last 5 minutes, until the ribs are deeply browned, glazed, and fork-tender, 40 to 45 minutes longer.
Notes
Do AHEAD: Ribs can be marinated a day ahead. Keep chilled.
Preparation Tips:
- Marinate the ribs overnight for maximum flavor absorption.
- Cut the ribs into individual portions before marinating to ensure even coating.
Flavor Enhancements:
- Sprinkle sesame seeds or chopped green onions on the finished ribs for garnish.
- Add a squeeze of fresh lime juice before serving to enhance the flavors.
Serving Suggestions:
- Pair with steamed rice, kimchi, or a light cucumber salad for a complete Korean-inspired meal.
- Serve with a side of pickled radish or spicy coleslaw for contrast.
Storage:
- Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Nutrition
Calories: 2177kcalCarbohydrates: 65gProtein: 170gFat: 141gSaturated Fat: 50gPolyunsaturated Fat: 23gMonounsaturated Fat: 59gTrans Fat: 1gCholesterol: 592mgSodium: 1933mgPotassium: 2768mgFiber: 1gSugar: 36gVitamin A: 460IUVitamin C: 22mgCalcium: 325mgIron: 8mg
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