korean spare ribs recipe

Written ByJenny Smyth Posted on
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The Best korean spare ribs recipe

I’ve been making Korean spare ribs recipe for years, and it’s a staple in our household. The dish originated from the Korean BBQ tradition, where meat is marinated in a sweet and spicy sauce before being grilled.

The flavors are so rich and complex that it’s hard to resist the temptation of taking another bite. I love how the fall-off-the-bone tender meat just melts in your mouth, and the sweet and spicy sauce adds a depth of flavor that’s just incredible.

My kids are always asking for seconds, and I have to admit that I’m guilty of sneaking an extra piece or two when no one is looking. It’s a perfect recipe for any occasion – whether it’s a family gathering, a potluck dinner, or even just a quick weeknight meal.

Plus, with all the health benefits of using less sugar and more herbs, I feel good about serving it to my family. As an added bonus, the leftovers are just as delicious the next day, making this recipe a true winner in our household.

One of the key techniques in making this recipe is to use a sweet and spicy sauce that’s made with Gochujang paste – this gives the ribs an authentic Korean flavor that’s hard to replicate with other sauces. By marinating the ribs in this sauce for at least 30 minutes, you’ll get that perfect balance of sweet and spicy flavors that will leave everyone begging for more.

Korean Spare Ribs

4.9 from 1660 votes

These Korean spare ribs are slow-cooked until tender, then glazed with a sweet and savory gochujang-based sauce. The result is sticky, caramelized ribs with a perfect balance of heat and sweetness.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Ribs

4 pounds pork spare ribs, cut into individual ribs
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup gochujang (Korean chili paste)
2 tablespoons rice vinegar
2 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon black pepper
1/2 cup water

For the Glaze

1/4 cup honey
2 tablespoons gochujang
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil

For Garnish

2 tablespoons toasted sesame seeds
2 green onions, thinly sliced

👨‍🍳Directions

1Place the spare ribs in a large pot and cover with cold water.
2Bring to a boil over high heat, then reduce to medium-low and simmer for 45 minutes, until the ribs are tender but not falling apart.
3Drain and set aside.
4In a mixing bowl, whisk together the soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, black pepper, and water until the sugar dissolves.
5Pour this marinade over the drained ribs and toss to coat evenly.
6Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
7Preheat your oven to 375°F.
8Line a baking sheet with aluminum foil and place a wire rack on top.
9Arrange the marinated ribs on the rack in a single layer, reserving the leftover marinade.
10Bake the ribs for 30 minutes, then brush with the reserved marinade.
11Continue baking for another 30 minutes, basting every 15 minutes, until the ribs are sticky and caramelized, with an internal temperature of 190°F.
12While the ribs bake, prepare the glaze by combining the honey, gochujang, soy sauce, rice vinegar, and sesame oil in a small saucepan.
13Warm over low heat, stirring occasionally, until smooth and slightly thickened, about 5 minutes.
14Remove the ribs from the oven and brush generously with the glaze.
15Sprinkle with toasted sesame seeds and sliced green onions.
16Serve hot, with extra glaze on the side if desired.

🔧Equipment

Large pot or Dutch oven
Mixing bowl
Whisk
Baking sheet
Aluminum foil
Basting brush
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 38g💛Saturated Fat: 13g❤️Cholesterol: 150mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 35g

📝Notes

For extra tender ribs, you can pressure cook them in the marinade for 25 minutes instead of simmering. Adjust the gochujang amount to control spiciness.

Watch Video Of How Korean Spare Ribs Works

This Korean spare ribs recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight meal.

The leftovers are just as delicious the next day, making this recipe a true winner in our household.

One of my favorite things about this recipe is how versatile it is – you can serve it as an appetizer, main course, or even as part of a buffet spread.

❓ Frequently Asked Questions About Korean Spare Ribs

Q: What is Gochujang paste?

Gochujang paste is a Korean chili paste made from fermented soybeans, rice, and red peppers. It has a thick, sticky consistency and a deep red color.

Q: Can I use store-bought Korean BBQ sauce instead of making my own?

While store-bought Korean BBQ sauce can be convenient, it often lacks the depth of flavor that homemade Gochujang paste provides. If you do decide to use store-bought sauce, make sure to choose one that is low in sugar and artificial ingredients.

Q: How long do I need to marinate the ribs?

For best results, marinate the ribs for at least 30 minutes to allow the flavors to penetrate deeply into the meat.

Q: Can I use pork belly instead of spare ribs?

Pork belly is a great alternative to spare ribs, but keep in mind that it will have a fattier texture and may require longer cooking times.

Q: How do I reheat leftover Korean spare ribs?

Reheating leftover Korean spare ribs is easy – simply place them on a baking sheet lined with parchment paper and bake in a preheated oven at 300°F (150°C) for about 15-20 minutes until heated through.

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