Description
Tender BBQ ribs glazed with a spicy and sweet gochujang sauce, adding an Asian twist to classic flavors.
Ingredients
Scale
- 2 racks of spare ribs
- Salt and pepper, to taste
- 1/4 cup gochujang (Korean red chili paste)
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- Optional: sesame seeds and sliced green onions for garnish
Instructions
- Prepare the Ribs: Start by preheating your oven to 300°F (150°C). Remove the silver skin from the rib racks if it’s still attached. Season the ribs generously with salt and pepper on both sides.
- Make the Gochujang Sauce: In a bowl, mix together gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Stir until fully combined and smooth.
- Bake the Ribs: Place the seasoned ribs on a baking sheet lined with aluminum foil. Cover the ribs tightly with another layer of foil. Bake in the preheated oven for about 150 minutes until they are tender.
- Glaze the Ribs: Once the ribs are done baking, remove them from the oven and discard the top layer of foil. Brush the gochujang sauce generously over the ribs.
- Broil for Finish: Set your oven to broil. Return the ribs to the oven for about 5–7 minutes or until the glaze is caramelized and bubbly. Keep a close eye on them to prevent burning.
- Serve: Take the ribs out of the oven and let them rest for a few minutes. Cut them into portions, serve with more gochujang sauce on the side, and garnish with sesame seeds and sliced green onions if desired.
Notes
Don’t skip the foil while baking to keep the ribs moist. Adjust the spice level according to your taste.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg