Korean Gochujang Honey Ribs
Korean Gochujang Honey Ribs are a mouthwatering combination of sweet, spicy, and sticky flavors that will elevate any gathering. These tender ribs are marinated in a rich gochujang sauce, baked to perfection, and finished with a caramelized glaze. Perfect for impressing guests or enjoying a cozy night in, this dish brings the vibrant tastes of Korean cuisine right to your table.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
- 2 lbs baby back ribs
- 1/2 cup Korean gochujang sauce
- 1/4 cup honey
- 4 cloves garlic, minced
- 2 tbsp sesame oil
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1/4 cup brown sugar
- Salt and black pepper to taste
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions
- In a bowl, mix gochujang sauce, honey, garlic, sesame oil, soy sauce, rice vinegar, and brown sugar. Coat baby back ribs thoroughly and refrigerate for at least 2 hours or overnight.
- Preheat oven to 300°F (150°C). Line a baking sheet with foil.
- Place marinated ribs on the baking sheet and cover with foil. Bake for about 2.5 hours until tender.
- Uncover the ribs, brush with remaining marinade, increase oven temperature to 400°F (200°C), and bake uncovered for an additional 20-30 minutes until caramelized.
- For extra flavor, grill on high heat for 5-10 minutes per side.
- Garnish with sesame seeds and green onions before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 347
- Sugar: 24g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 71mg
Keywords: For added flavor depth, consider adding freshly grated ginger to the marinade. Substitute maple syrup for honey if desired for a unique sweetness. Store leftovers in an airtight container in the fridge for up to three days.