These easy oven baked Korean BBQ Pork Ribs are glazed in a delicious sticky sweet sauce made with gochujang, hoisin and soy sauce.
Why You Should Make These Ribs
First off, these Korean spareribs couldn't be easier to make. With 10 minutes of prep time and no need for an outdoor grill, anyone could easily make these ribs at home.
The main ingredient in the sauce is gochujang, mildly spicy Korean fermented red chili paste. It gives such wonderful flavor and body to the sauce. This Asian-American fusion recipe also uses hoisin sauce, ketchup and soy sauce to create a tasty, sticky sweet sauce.
Ingredient Notes
Gochujang- As this Korean chili sauce is gaining popularity, most large grocery stores will carry it nowadays. You can also find it in Korean grocery stores and online.
Rice wine vinegar- Feel free to substitute white or apple cider vinegar.
White pepper- Black pepper would be fine too!
Recipe Steps
First, preheat the oven and prepare the baking pan. Then whisk together the ingredients for the sauce. Divide the sauce in half. Add a couple tablespoons of water to one half.
Coat the ribs generously with diluted sauce and seal in foil. Bake approximately 2 hours or until tender. For some charred flavor, grill on an indoor grill pan or outdoor grill for a few minutes on each side while basting with sauce.
Recipe Tips and FAQs
- Make sure the foil is tightly sealed. If it's not, you'll risk the sauce drying out and burning while the ribs bake.
- Make a double recipe of the sauce and save it for grilled chicken or steak.
- Consider baking the ribs ahead of time and reheating on the grill when you plan to eat.
- If you don't have an indoor or outdoor grill, char ribs under the broiler for a few minutes.
Some vegetable dishes that pair well with ribs include corn on the cob, cucumber salad, coleslaw and potato salad.
About ¾ pound to 1 pound of bone-in ribs will feed 1 person.
Related Recipes
- Instant Pot Short Ribs in Tomato Wine Sauce
- Braised Short Ribs with Sunchoke Puree
- Italian Braised Beef Short Ribs
- Harissa Lamb Burgers
- Mushroom Swiss Burgers
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Korean Barbecue Ribs
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
Description
These easy oven baked Korean BBQ Pork Ribs are glazed in a delicious sticky sweet sauce made with gochujang, hoisin and soy sauce.
Ingredients
- 1 rack of St Louis Style pork spare ribs (about 3lbs)
- 6 tablespoons gochujang paste
- 3 tablespoons hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons soy sauce
- 1 ½ tablespoons rice wine vinegar
- 2 teaspoons finely grated ginger
- 1 teaspoons finely grated garlic
- 1 teaspoon ground white pepper
- Kosher salt or salt of choice
Instructions
- Heat oven and prep pan: Preheat oven to 325°F. Cover a sheet tray with enough foil to wrap the ribs.
- Make sauce:Â Whisk together gochujang, hoisin, ketchup, soy sauce, vinegar, ginger, garlic and pepper. Divide sauce in half. Place 1 half in the fridge.
- Bake ribs: Place ribs on foil over the sheet tray. Add 2 tablespoons of water to half of the sauce. Coat ribs generously on both sides with the diluted sauce. Seal ribs tightly in foil. Bake in the center of the oven, meaty side up for about 2 hours or until tender. Check after 1 hour and baste with sauce. Add a couple of tablespoons of water if sauce appears dry or at risk of burning, and reseal in foil.
- Grill ribs:Â Preheat indoor grill pan or outdoor grill 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.
- Serve:Â Slice and enjoy.
Notes
- Gochujang is a Korean fermented, red chili paste which can be found at most large grocery stores, Asian markets, and online.
- This recipe is adapted from Food and Wine.
- If you don't have an indoor or outdoor grill, char ribs under the broiler of the oven for a couple minutes.
- Make sure the foil is tightly sealed. If it's not, you'll risk the sauce drying out and burning while the ribs bake.
- Consider baking the ribs ahead of time and reheating on the grill when you plan to eat.
- Prep Time: 10 minutes
- Cook Time: 2 hours 5 minutes
- Category: Main
- Method: Bake, grill
- Cuisine: Korean
Nutrition
- Serving Size: ¼ rack
- Calories: 256
- Sugar: 15g
- Sodium: 947mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
Bobby says
What happened to the 1 teaspoon ground white pepper? Just wondering.
Regards
Sabrina Russo says
Hi Bobby! My apologies. It gets mixed with the sauce ingredients. I just updated the recipe card. Thanks for pointing out the error. Hope you enjoy the recipe!
romain | glebekitchen says
I love gochugang. Gochugang anything. And I love how the sugar in the hoisin and the ketchup offsets the bite. Fabulous! Another great recipe.
sabrinarusso136@gmail.com says
Thanks so much, Romain 🙂
savor the best---Pat says
Oh, yum! I am drooling! These ribs look fantastic.
sabrinarusso136@gmail.com says
Thanks, Pat!
Anna @ shenANNAgans says
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.
sabrinarusso136@gmail.com says
Thanks so much, Anna!! I hope you enjoy them 🙂
Angie@Angie's Recipes says
Cool that you made our own bbq sauce. The ribs look fingerlickingly delicious, Brina.
sabrinarusso136@gmail.com says
Thanks, Angie!