Get ready to embark on a mouthwatering journey into the heart of Korean cuisine with these irresistible Spicy Korean Pork Ribs! Imagine tender, succulent meat glazed with a bold, fiery sauce that perfectly balances sweet, spicy, and savory flavors. This recipe is not just a meal – it's a taste explosion that will transport you straight to the bustling streets of Seoul, all from the comfort of your own kitchen. Whether you're a spice lover or looking to impress your dinner guests, these ribs are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 lbs pork ribs
- 1/4 cup gochujang
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp sesame seeds
- 2 green onions, chopped
Instructions
- Remove pork ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels to ensure even seasoning and better caramelization.
- Preheat oven to 325°F (165°C). Line a large baking sheet with aluminum foil and place a wire rack inside to elevate ribs for even cooking.
- In a medium bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger to create a marinade. Mix thoroughly until smooth and well combined.
- Generously brush the ribs with half of the marinade, ensuring complete coverage on both sides. Reserve remaining marinade for later basting.
- Cover the ribs loosely with foil and place in preheated oven. Slow roast for 1 hour and 45 minutes, maintaining a consistent low temperature.
- Remove foil after 1 hour and 45 minutes. Brush ribs with remaining marinade and increase oven temperature to 425°F (218°C) for final 15 minutes to create a caramelized, slightly crispy exterior.
- Remove ribs from oven and let rest for 10 minutes to allow juices to redistribute. Sprinkle with sesame seeds and chopped green onions.
- Slice ribs between bones and serve hot, accompanied by steamed rice or kimchi for a traditional Korean meal experience.
Tips
- Temperature is Key: Always let your ribs come to room temperature before cooking to ensure even cooking and maximum tenderness.
- Pat Those Ribs Dry: Use paper towels to remove excess moisture, which helps achieve that perfect caramelized exterior.
- Low and Slow is the Secret: The extended cooking time at a low temperature ensures the meat becomes incredibly tender and falls right off the bone.
- Basting Magic: Don't skip the multiple basting steps – this builds layers of flavor and creates that irresistible glossy finish.
- Resting Matters: Always let the ribs rest for 10 minutes after cooking to allow the juices to redistribute, keeping the meat incredibly moist.
- Garnish Game: The sesame seeds and green onions aren't just for looks – they add crucial texture and fresh flavor to the final dish.Pro Tip: If you like extra heat, have some additional gochujang on the side for those who want to kick up the spice level!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
