Sticky Korean Melt In Your Mouth Pork Ribs.
How to make the most tender, luxurious & melt in your mouth Korean pork ribs using a few simple everyday ingredients. Most recipes you’ll see will use a bbq or smoker but let’s be honest; not everyone has this type of equipment. These pork ribs are slow-baked in the oven & produce juicy, tender meat every time without failure. Please enjoy this recipe.
Korean Pork Ribs
Ingredients
- 1.2 kg Pork Baby Back Ribs
- 150 g Gochujang Korean Spice Paste
- 150 g Tomato Sauce Ketchup
- 50 g Sriracha Sauce
- 12 g Chinese 5 Spice Powder
- 4 g Onion Powder
- 4 g Garlic Powder
- Salt & Pepper To Taste
Method
- Preheat oven to 150°C (300°F).
- Flip the pork ribs bone-side up and remove the membrane: use a knife to loosen a corner of the thin white membrane, then grip it with a paper towel and peel it off in one piece. This helps the seasoning penetrate and stops the ribs from turning tough and chewy on the underside.
- In a bowl, combine the gochujang, tomato sauce (ketchup) and sriracha sauce. Mix well.
- In a separate bowl, combine the Chinese 5 spice powder, onion powder, garlic powder and sea salt flakes. Mix well.
- Season the pork ribs on both sides with the Chinese 5 spice mix, rubbing it in with your hands. Use a pastry brush to rub the gochujang mix over both sides of the ribs. Reserve ⅓ of the sauce for later in the recipe.
- Place the rubbed ribs onto a sheet of baking paper and wrap tightly. Transfer the wrapped ribs onto a sheet of aluminium foil and wrap again (make sure there are no holes and the ribs aren't visible). Place onto a baking tray lined with parchment paper and bake in the preheated oven for 2 hours 15 minutes.
- Remove the ribs from the oven and increase the heat to 200°C (390°F).
- Carefully unwrap the ribs (you can let them cool for 15-20 minutes first if you prefer). Place them onto a baking tray lined with clean parchment paper (you can reuse the same tray to save dishes). Brush over the remaining marinade and return to the oven for 7 minutes or until starting to char. Remove and serve.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Korean Pork Ribs Storage Instructions
These ribs can be stored in the fridge for up to 4 days and in the freezer for up to 4 months.
Korean Pork Ribs Reheating Instructions
To reheat, place the ribs in a preheated oven set at 180.c – 350.f and heat for 10-15 minutes until hot and tender. They can also be placed onto a hot bbq, grilled, and alternatively placed in the microwave as a last resort.
Watch How To Make The Recipe
Can I Cook These Korean Pork Ribs Over The Grill?
These Korean pork ribs must be cooked in the oven to allow them to thoroughly cook through and become incredibly tender. You can, however, finish them off over a hot grill on the bbq to obtain a beautiful crust and char. The other way to cook these is to smoke them on a smoker grill, which takes a long time.
What is Gochujang?
Gochujang is a fermented Korean chilli spice paste that is savoury, sweet and spicy. It is made from gochugaru, glutinous rice, meju powder, yeotigireum and salt.
- Gochugaru – Chilli Powder
- Glutinous Rice – High starch rice powder
- Meju Powder – Dried Fermented Soy Bean
- Yeotigireum – Barley Malt Powder
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