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.
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 5 Spice Powder
- 1 tsp (2g) - Onion Powder
- 1 tsp (2g) - Garlic Powder
- 1 tsp (7.5g) - Sea Salt Flakes
Instructions
- Preheat oven to 150°c - 300°f.
- In a bowl, combine the gochujang, tomato sauce (ketchup) & sriracha sauce. Mix well.
- In a separate bowl, combine the Chinese 5 spice powder, onion powder, garlic powder & 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 pork ribs. Reserve ⅓ of the sauce for later in the recipe.
- Place the rubbed & marinated pork ribs onto a sheet of baking paper & wrap tightly. Transfer the wrapped ribs onto a sheet of aluminium foil & wrap again (make sure there's no holes or the ribs are visible). Place onto a baking tray lined with parchment paper & bake in the preheated oven for 2 hours & 15 minutes.
- Remove the ribs from the oven & increase the heat to 200°c-390°f.
- Carefully unwrap the ribs (you can allow them to cool down for 15-20 minutes if you wish to do so) & place them onto a baking tray lined with clean parchment paper (you can use the same tray to save dishes). Brush over the remaining marinade & place it back into the oven for 7 minutes or until starting to char. Remove & serve.
Nutrition Guide
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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