Ingredients
Method
- Remove the thin white membrane from the underside of the ribs.
- Preheat oven to 275F.
- Mix the gochujang, ketchup, Sriracha, crushed garlic, minced green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and kosher salt together in a bowl until fully combined. Reserve ⅓ cup of the glaze in a separate bowl for basting.
- Coat ribs with the sauce, wrap tightly in foil.
- Roast for 2 hours.
- Unwrap, increase oven to broil. Brush with reserved sauce.
- Broil 5-10 minutes until edges start to char. Serve immediately.
Nutrition
Notes
Pro Tips:
Wrap the ribs tightly in two layers of foil before roasting — any gaps let steam escape, and steam is what makes the meat pull away from the bone without drying out. Don’t skip the ginger and garlic in the glaze — they cut through the richness of the pork and balance the heat of the gochujang in a way that neither ingredient can do alone. Reserve at least ⅓ cup of the glaze before coating the raw ribs — you’ll use this for basting under the broiler, and using sauce that touched raw meat is a food safety issue. Watch the broiler closely after the 5-minute mark — the gochujang and brown sugar in the glaze go from perfectly caramelized to burnt very fast. Pull them the moment the edges start to char. Storage & Meal Prep:
These ribs keep refrigerated for up to 4 days and actually taste better as flavors meld. They're excellent cold from the refrigerator or reheated gently in the oven at 350°F for about 10 minutes. The glaze may harden when cold but softens when warmed.
Wrap the ribs tightly in two layers of foil before roasting — any gaps let steam escape, and steam is what makes the meat pull away from the bone without drying out. Don’t skip the ginger and garlic in the glaze — they cut through the richness of the pork and balance the heat of the gochujang in a way that neither ingredient can do alone. Reserve at least ⅓ cup of the glaze before coating the raw ribs — you’ll use this for basting under the broiler, and using sauce that touched raw meat is a food safety issue. Watch the broiler closely after the 5-minute mark — the gochujang and brown sugar in the glaze go from perfectly caramelized to burnt very fast. Pull them the moment the edges start to char. Storage & Meal Prep:
These ribs keep refrigerated for up to 4 days and actually taste better as flavors meld. They're excellent cold from the refrigerator or reheated gently in the oven at 350°F for about 10 minutes. The glaze may harden when cold but softens when warmed.
