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Home » Pork » Korean Barbecue Spare Ribs

Korean Barbecue Spare Ribs

Published: Jun 22, 2017 · Modified: Mar 25, 2021 by Sabrina Russo

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When I think summer, I think ribs. So why not Korean (inspired) barbecue ribs?

Korean Barbecue Spare Ribs | Brinasbites.com @Brina's Bites

The main ingredient in this spare ribs recipe is gochujang. Gochujang is a Korean fermented red chili paste. I’ve been seeing this ingredient pop up more and more over the past year, and considering I live near a Korean specialty food market, I obviously had to try it for myself.

Korean Barbecue Spare Ribs | Brinasbites.com @Brina's Bites

The flavor and heat you get from this paste makes a wonderful base for this sauce. Now obviously all the ingredients to this recipe are not Korean. It’s more Korean-inspired. I’m pretty sure hoisin sauce is Chinese and ketchup is American. Also I can’t take full credit for this one. It’s a Food & Wine mag adaptation.

Korean Barbecue Spare Ribs | Brinasbites.com @Brina's Bites

Now after the ribs bake and get tender in the oven, it’s time for grilling. You gotta baste these ribs with more of the delicious sweet and spicy sauce, and get some beautiful char marks on these guys for the perfect final touch. Okay, I need some alone time now. It’s time to dig in.

Korean Barbecue Spare Ribs | Brinasbites.com @Brina's Bites

Korean Barbecue Spare Ribs | Brinasbites.com @Brina's Bites

Korean Barbecue Spare Ribs | Brinasbites.com @Brina's Bites
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Korean Barbecue Ribs


  • Author: Sabrina Russo
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 5 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x
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Description

When I think summer, I think ribs. So why not Korean-inspired barbecue ribs? These ribs are sweet, spicy and charred to perfection.


Ingredients

Scale
  • 1 rack of St Louis Style pork spare ribs (about 3lbs)
  • 6 tbsp gochujang*
  • 3 tbsp hoisin sauce
  • 3 tbsp ketchup
  • 3 tbsp soy sauce
  • 1 1/2 tbsp rice wine vinegar
  • 2 tsp finely grated ginger
  • 1 tsp finely grated garlic
  • 1 tsp ground white pepper
  • Kosher salt

Instructions

  1. Heat oven & prep pan: Preheat oven to 325°F. Cover a sheet tray with enough foil to wrap the ribs.
  2. Make sauce: Whisk together gochujang through pepper.
  3. Bake ribs: Place ribs on foil over the sheet tray. Coat generously on both sides with about half of the sauce. Seal ribs tightly in foil. Bake in the center of the oven, meaty side up for about 2 hours or until tender.  Transfer the remaining sauce in the fridge.
  4. Grill ribs: Preheat grill to medium to medium-high heat. Season ribs lightly with salt on both sides, and place on grill. Baste with remaining sauce, and grill, turning occasionally, until charred in spots, about 2-3 minutes per side.
  5. Serve: Slice and enjoy.

Notes

  • Gochujang is a Korean fermented, red chili paste which can be found at Asian markets, Whole Foods and online.
  • Category: Main
  • Method: Bake, grill
  • Cuisine: Korean

Nutrition

  • Serving Size: 1/4 rack
  • Calories: 256
  • Sugar: 15g
  • Sodium: 947mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 10g

Keywords: korean ribs, korean bbq, korean bbq ribs

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Reader Interactions

Comments

  1. romain | glebekitchen says

    March 05, 2018 at 10:51 am

    I love gochugang. Gochugang anything. And I love how the sugar in the hoisin and the ketchup offsets the bite. Fabulous! Another great recipe.

    Reply
    • sabrinarusso136@gmail.com says

      March 05, 2018 at 10:42 pm

      Thanks so much, Romain 🙂

      Reply
  2. savor the best---Pat says

    June 24, 2017 at 5:38 pm

    Oh, yum! I am drooling! These ribs look fantastic.

    Reply
    • sabrinarusso136@gmail.com says

      June 24, 2017 at 10:07 pm

      Thanks, Pat!

      Reply
  3. Anna @ shenANNAgans says

    June 22, 2017 at 8:44 pm

    Guess what I am having for dinner on the weekend? YASSS…. your Korean Barbecue Spare Ribs. Dang girl, they look absolutely delicious. These will be perfect for the street party in a couple of weeks too.

    Reply
    • sabrinarusso136@gmail.com says

      June 23, 2017 at 8:21 am

      Thanks so much, Anna!! I hope you enjoy them 🙂

      Reply
  4. Angie@Angie's Recipes says

    June 22, 2017 at 8:21 am

    Cool that you made our own bbq sauce. The ribs look fingerlickingly delicious, Brina.

    Reply
    • sabrinarusso136@gmail.com says

      June 22, 2017 at 8:28 pm

      Thanks, Angie!

      Reply

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About Me

Hey, my name's Sabrina. I live in NYC and have professional work experience as both a dietitian and a cook. My time working for a top food photographer and chef helped make my blog what it is today. My Three Seasons is focused on seasonal ingredients, proper seasoning and cooking like a seasoned chef.
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