Sticky Korean Melt In Your Mouth Pork Ribs.
Make the most tender, melt-in-your-mouth Korean pork ribs with a handful of everyday ingredients. While many recipes rely on a barbecue or smoker, you can achieve succulent, juicy ribs in a conventional oven. These ribs are slow-baked until fall-off-the-bone tender, then finished to develop a sticky, caramelised glaze. Enjoy this simple, reliable method for delicious Korean-style pork ribs.
Korean Pork Ribs
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Ingredients
- 2 – 600g (1.3lbs) – Pork Ribs (Combined Weight 1.2kg (2.6lbs)
- 150g (5.2oz) – Gochujang (Korean Spice Paste)
- 150g (5.2oz) – Tomato Sauce (Ketchup)
- 50g (1.7oz) – Sriracha Sauce
- 1 Tbsp (6.5g) – Chinese 5 Spice Powder
- 1 tsp (2g) – Onion Powder
- 1 tsp (2g) – Garlic Powder
- 1 tsp (7.5g) – Sea Salt Flakes
Instructions
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Preheat the oven to 150°C (300°F).
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In a bowl, whisk together the gochujang, ketchup and sriracha until smooth and evenly combined.
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In another bowl, combine the Chinese five spice, onion powder, garlic powder and sea salt. Stir to blend the dry rub.
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Rub the spice mix into both sides of the ribs with your hands. Using a pastry brush, coat both sides with the gochujang mixture, reserving about one-third of the sauce for finishing later.
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Place the seasoned ribs on a sheet of baking paper and wrap tightly. Wrap again in a layer of aluminium foil, ensuring no gaps. Transfer to a baking tray lined with parchment and bake for 2 hours 15 minutes at 150°C (300°F).
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Remove the ribs from the oven and increase the oven temperature to 200°C (390°F).
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Carefully unwrap the ribs (they can rest 15–20 minutes if you wish). Place on a clean parchment-lined tray, brush with the reserved sauce, and return to the oven for about 7 minutes or until the glaze begins to char and caramelise. Remove and serve hot.
Nutrition Guide
The nutrition guide above is an estimate for a single portion based on average values.
Recipe Notes
Korean Pork Ribs Storage Instructions
Store cooked ribs in the refrigerator for up to four days. For longer storage, freeze them for up to four months. Thaw in the refrigerator before reheating for best results.
Korean Pork Ribs Reheating Instructions
To reheat, set the oven to 180°C (350°F). Heat the ribs for 10–15 minutes until warmed through and tender. Alternatively, finish them over a hot barbecue or on a grill to revive the char. Use the microwave only as a last resort to avoid drying the meat.
Watch How To Make The Recipe
Can I Cook These Korean Pork Ribs Over The Grill?
The ribs are slow-baked in the oven to ensure they cook evenly and become tender. For added flavour and texture, finish them briefly on a hot grill or barbecue to develop a crisp, charred crust. Smoking is also an option but requires much longer cooking time and specialised equipment.
What is Gochujang?
Gochujang is a traditional Korean fermented chilli paste that balances savoury, sweet and spicy flavours. It is typically made from gochugaru (Korean chilli flakes), glutinous rice, fermented soy, malt and salt.
- Gochugaru – Korean chilli flakes
- Glutinous Rice – high-starch rice
- Meju Powder – dried fermented soy
- Yeotigireum – barley malt powder
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