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Korean Pork Ribs

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Prep Time: 15 minutes
Cook Time: 2 hours 25 minutes
Cooling Time (Optional): 15 minutes
Total Time: 2 hours 55 minutes
Calories: 507kcal
Servings: 4 People
Metric - Imperial

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.
Chef's Tips
Don't skip the membrane — it's a tough, chewy layer that seasoning can't penetrate, and leaving it on is one of the most common reasons homemade ribs turn out rubbery on the underside.
Wrap the ribs tightly with no gaps in the paper or foil — this traps steam and is what braises the ribs to tender over the long bake, so a loose or torn wrap will leave dry patches.
Watch the ribs closely during the final 7 minutes — the sugar in the gochujang and ketchup glaze can go from charred to burnt quickly at 200°C.
Storage & Reheating
Will keep in the fridge for up to 4 days in an airtight container, or in the freezer for up to 3 months. Reheat in a covered dish in the oven at 160°C (320°F) until warmed through, brushing with a little extra sauce if needed to bring back moisture — the microwave will work in a pinch but won't recover the charred crust.
Serving 400gCalories 507kcalCarbohydrates 19.5gProtein 64.9gFat 17.8gSaturated Fat 6.2gPolyunsaturated Fat 2.28gMonounsaturated Fat 7.57gCholesterol 222mgSodium 1117.2mgPotassium 1316.9mgFiber 3.6gSugar 11.9gVitamin A 241.83IUVitamin C 6.82mgCalcium 114.1mgIron 4.1mg