Sticky Gochujang Spare Ribs (Oven-Baked Korean-Inspired)

How to Make Sticky Gochujang Spare Ribs (Oven-Baked Korean-Inspired)

1. 1

   Step 1: Prep the ribs and oven

   Preheat the oven to 300°F (150°C). Remove the membrane from the back of the ribs if present, pat ribs dry with paper towels, then season both sides evenly with kosher salt and freshly ground black pepper.

   For this step

   • 2 1/2 lbBaby back pork ribs (trimmed of excess fat and membrane removed)
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Make the gochujang glaze

   Whisk together gochujang, low-sodium soy sauce, light brown sugar, rice vinegar, minced garlic, and toasted sesame oil in a bowl until smooth and glossy. Taste and adjust balance—add a touch more sugar for sweetness or a splash more vinegar for brightness.

   For this step

   • 1/2 cupGochujang (Korean chili paste)
   • 1/4 cupLow-sodium soy sauce
   • 1/4 cupLight brown sugar (packed)
   • 2 tbspRice vinegar
   • 4 clovesFresh garlic, minced (about 4 cloves)
   • 1 tbspToasted sesame oil
   
3. 3

   Step 3: Slow-roast the ribs covered

   Line a rimmed baking sheet with foil and place the ribs bone-side down. Brush a generous layer of the glaze over both sides, then tightly cover the ribs with another sheet of foil to seal. Bake at 300°F (150°C) for 2 1/2 to 3 hours, until the meat is very tender and pulls slightly away from the bone.
   
4. 4

   Step 4: Glaze and caramelize under high heat

   Carefully remove the top foil, brush the ribs with additional glaze mixed with honey for extra shine and stickiness, and set the oven to broil (or 500°F/260°C). Broil 3 to 6 minutes, watching closely, until the glaze is bubbling and caramelized—rotate the pan as needed to avoid burning.

   For this step

   • 2 tbspHoney (for finishing glaze)
   
5. 5

   Step 5: Rest, slice, and garnish

   Let the ribs rest for 10 minutes to let juices redistribute, then slice between the bones into individual portions. Sprinkle with toasted sesame seeds and sliced scallions, and serve warm with extra glaze on the side if desired.

   For this step

   • 2 tbspToasted sesame seeds and thinly sliced scallions (for garnish)

1. Preheat the oven to 300°F (150°C). Remove the membrane from the back of the ribs if present, pat ribs dry with paper towels, then season both sides evenly with kosher salt and freshly ground black pepper.
2. Whisk together gochujang, low-sodium soy sauce, light brown sugar, rice vinegar, minced garlic, and toasted sesame oil in a bowl until smooth and glossy. Taste and adjust balance—add a touch more sugar for sweetness or a splash more vinegar for brightness.
3. Line a rimmed baking sheet with foil and place the ribs bone-side down. Brush a generous layer of the glaze over both sides, then tightly cover the ribs with another sheet of foil to seal. Bake at 300°F (150°C) for 2 1/2 to 3 hours, until the meat is very tender and pulls slightly away from the bone.
4. Carefully remove the top foil, brush the ribs with additional glaze mixed with honey for extra shine and stickiness, and set the oven to broil (or 500°F/260°C). Broil 3 to 6 minutes, watching closely, until the glaze is bubbling and caramelized—rotate the pan as needed to avoid burning.
5. Let the ribs rest for 10 minutes to let juices redistribute, then slice between the bones into individual portions. Sprinkle with toasted sesame seeds and sliced scallions, and serve warm with extra glaze on the side if desired.