Description
Delicious Korean sticky ribs coated in a sweet and spicy honey gochujang glaze, perfect for roasting and broiling.
Ingredients
Scale
- 3 to 3½ lb pork baby back ribs
- Kosher salt for seasoning
- Freshly ground black pepper to taste
- 1 (12 oz.) bottle beer or chicken broth/water
- 3 garlic cloves minced
- ¼ cup gochujang or Sriracha
- ¼ cup honey
- 2 Tbsp fish sauce
- 2 Tbsp light soy sauce
Instructions
- Roast the Ribs: Start by placing the ribs in a roasting pan and covering them tightly with foil. Let them roast for a couple of hours. You will know they are done when they are tender and the meat begins pulling away from the bones. Do not skip the foil as it keeps moisture in for juicy ribs.
- Prepare the Glaze: As the ribs roast, combine honey, gochujang, and other glaze ingredients over medium heat. Stir until the mixture bubbles and thickens slightly, ensuring the sweet aroma mingled with spice fills your kitchen. Avoid cooking it too long as it may burn.
- Glaze the Ribs: Once the ribs are tender, brush them evenly with your thickened glaze. The sweet and spicy scent will be mouthwatering. Take your time allowing the glaze to soak into the meat for deeper flavor.
- Broil for Crispiness: Place the ribs under the broiler for just a few minutes to achieve a beautiful caramelized finish. Keep a close eye on them as they can burn quickly. Aim for a slightly charred, sticky glaze for the best texture.
- Rest Before Serving: Let the ribs rest briefly after broiling. This redistributes the juices for a tender bite. Resist slicing right away as they will be very hot. Patience is key for the best experience.
Notes
- Storage Tips: Roasted (un-sauced) ribs can be stored in the fridge in an airtight container for 5 days. Leftover glazed ribs keep for 3 days—reheat gently in foil or in the microwave.
- Expert Tips: If the ribs are not tender enough after the cooking time, extend the roasting time while checking for tenderness every 15 minutes. If your glaze is not thickening, simmer it on low heat longer until it reaches your desired consistency. When broiling, adjust the rack height and keep a close watch to avoid burning.
- Reheating Instructions: Reheat leftover glazed ribs in a covered dish in the microwave or gently in the oven to keep them moist.
- Serving Suggestions: Serve with jasmine rice or Takikomi Gohan. Pair with a refreshing cucumber salad. Adding kimchi can provide a crunchy contrast.
- Recipe Variations: You can use a different sweetener like maple syrup for the glaze. Try substituting chicken for a lighter dish. Sprinkling sesame seeds as a garnish can add extra texture.
- Ingredient Notes: For the best flavor, use fresh garlic cloves instead of the jarred version. If gochujang is unavailable, Sriracha can substitute but will vary in flavor. Look for ribs that are meaty to ensure a good bite.
Nutrition
- Serving Size: 1 serving
- Calories: 0
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg