korean pork ribs with gochujang glaze
Korean pork ribs with gochujang glaze. Sticky. Spicy. Salty. Sweet. Perfect for when you need a really good sticky asian rib fix.
Servings: 4
Calories: 817kcal
Ingredients
The ribs
- 2 racks pork back ribs - meaty ones are good here
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp granulated garlic
The gochujang glaze
- 2-3 cloves garlic - crushed
- 1 inch ginger - grated (a microplane works great for this)
- 1/2 cup gochujang
- 1/4 cup mirin
- 1/4 cup brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp fish sauce - optional but it really brings it together
- 1 Tbsp vegetable oil
Instructions
Cook the ribs
- Pre-heat your oven to 350F.
- Season the ribs with salt, pepper and granulated garlic.
- Place ribs on a sturdy cookie sheet and bake until they reach an internal temperature of 185F, about an hour to 75 minutes. Start checking after 45 minutes.
Make the gochujang glaze
- Heat a small saucepan over low heat.
- Add the vegetable oil, then the garlic and ginger and cook, stirring constantly, for about 90 seconds. You don't want it to colour - just get cooked through.
- Add the remaining ingredients and simmer over low heat for 10 minutes.
Finish the ribs
- Once your ribs have reached an internal temperature of 185 brush them generously with the glaze and return them to the oven. Let cook an additional 10 minutes.
- If you want extra sticky individual ribs let the ribs rest briefly. Cut them into individual ribs and coat all 4 sides with sauce. Return to the oven as above.
Nutrition
Serving: 4servings | Calories: 817kcal | Carbohydrates: 31g | Protein: 55g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 195mg | Sodium: 1557mg | Potassium: 876mg | Sugar: 20g | Vitamin A: 130IU | Vitamin C: 5.9mg | Calcium: 109mg | Iron: 2.7mg