Sticky Korean Melt In Your Mouth Pork Ribs.
Learn how to make irresistibly tender Korean-style pork ribs using simple, everyday ingredients. You don’t need a smoker or a full BBQ setup—these ribs are slow-baked in the oven to deliver consistently juicy, fall-off-the-bone results. Follow the steps below for a rich, sticky glaze and perfectly cooked ribs every time.
Korean Pork Ribs
Pin Recipe
15 minutes
2 hours 25 minutes
15 minutes
2 hours 55 minutes
2 People
1280kcal
Ingredients
- 2 – 600g (1.3lbs) – Pork Ribs (Combined Weight 1.2kg / 2.6lbs)
- 150g (5.2oz) – Gochujang (Korean spice paste)
- 150g (5.2oz) – Tomato Sauce (Ketchup)
- 50g (1.7oz) – Sriracha Sauce
- 1 Tbsp (6.5g) – Chinese Five Spice Powder
- 1 tsp (2g) – Onion Powder
- 1 tsp (2g) – Garlic Powder
- 1 tsp (7.5g) – Sea Salt Flakes
Instructions
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Preheat the oven to 150°C / 300°F.
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In a bowl, whisk together gochujang, ketchup and sriracha until smooth.
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Combine Chinese five spice, onion powder, garlic powder and sea salt in a separate bowl.
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Rub the spice mix into both sides of the ribs. Using a pastry brush, coat both sides with most of the gochujang mixture, reserving about one third for glazing later.
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Wrap the coated ribs tightly in a sheet of baking paper, then wrap again in aluminum foil, ensuring no openings. Place on a lined baking tray and bake for 2 hours 15 minutes.
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Remove the ribs from the oven and increase the temperature to 200°C / 390°F.
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Carefully unwrap the ribs (allow 15–20 minutes to cool if desired). Place on clean parchment-lined tray, brush with the reserved glaze and return to the oven for about 7 minutes or until the edges begin to char. Remove and serve immediately.
Nutrition Guide
The nutrition guide above is an estimate per serving based on average values.
Recipe Notes
Korean Pork Ribs Storage Instructions
Store leftover ribs in the refrigerator for up to 4 days. For longer storage, freeze them for up to 4 months. Thaw in the fridge before reheating.
Korean Pork Ribs Reheating Instructions
To reheat, preheat the oven to 180°C / 350°F and warm the ribs for 10–15 minutes until heated through and tender. Alternatively, finish them briefly on a hot grill for char and crust. Microwave reheating is a last resort and may dry the meat.
Watch How To Make The Recipe
Can I Cook These Korean Pork Ribs Over The Grill?
For best texture and tenderness, bake the ribs in the oven as directed. If you prefer a smoky char, finish them quickly over a hot grill or BBQ to develop a crisp exterior. Smoking on a dedicated smoker is another option but requires considerably more time.
What is Gochujang?
Gochujang is a traditional Korean fermented chili paste with a balanced savory, sweet and spicy flavor. It’s commonly used to build depth and heat in Korean dishes.
- Gochugaru – Korean chili flakes
- Glutinous rice – adds sweetness and body
- Meju powder – fermented soybean powder
- Yeotigireum – barley malt powder
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