I created a Korean Pork Ribs Recipe that layers bold sweet and spicy flavors around a surprising pantry twist that upends everything you thought about spareribs.

Jump to Recipe

I didn’t mean to fall so hard for this Korean Sweet and Spicy Pork Ribs thing but the first time I seared pork spareribs and stirred in gochujang Korean red pepper paste I was hooked. This Korean Pork Ribs Recipe isn’t polite, it’s sticky, messy and tense in the best way, the kind of Spicy Pork Ribs that makes you pause mid bite and try to figure out what just happened.

I messed up the timing more than once while testing, and yet every flop taught me a trick that turned this into the best version I’ve made so far.

Ingredients

Print Recipe (No Advertisments)

Pork spareribs: Rich in protein and collagen makes the sauce cling hearty meaty base
Gochujang: Fermented chili paste brings savory heat sweet notes and deep umami
Gochugaru: Crushed red pepper flakes add smoky heat and subtle fruitiness
Soy sauce: Adds saltiness and umami balances sweetness gives that savory backbone
Asian pear: Puree helps tenderize meat naturally gives sweetness and light apple like fragrance
Garlic and ginger: Pungent aromatics that cut richness boost flavor and add warmth
Brown sugar and honey: Sweeteners caramelize while cooking create a glossy sticky glaze and depth
Scallions: Fresh greens that add crunch brightness and a quick oniony bite
Sesame seeds and oil: Toasted seeds and oil add nutty aroma rounded richness and sheen

Ingredient Quantities

3 lb pork spareribs, trimmed and cut into serving pieces

1/2 cup low sodium soy sauce

1/4 cup mirin or rice cooking wine

3 tbsp gochujang Korean red pepper paste

1 1/2 tbsp gochugaru Korean red pepper flakes

1/4 cup packed brown sugar

2 tbsp honey or corn syrup

1/2 cup grated Asian pear or apple

6 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp sesame oil

1/2 cup water or low sodium chicken stock

1 tbsp neutral oil for searing, optional

2 to 3 scallions, thinly sliced

1 tbsp toasted sesame seeds

Salt and freshly ground black pepper, to taste

Optional vegetables like 1 medium potato, 1 medium carrot, 1 small onion, cut into chunks

How to Make this

Print Recipe (No Advertisments)

1. Trim and cut the 3 lb pork spareribs into serving pieces, pat them dry, lightly season with salt and freshly ground black pepper.

2. In a bowl whisk together 1/2 cup low sodium soy sauce, 1/4 cup mirin or rice cooking wine, 3 tbsp gochujang, 1 1/2 tbsp gochugaru, 1/4 cup packed brown sugar, 2 tbsp honey or corn syrup, 1/2 cup grated Asian pear or apple, 6 cloves minced garlic, 1 tbsp grated fresh ginger, 1 tbsp sesame oil and 1/2 cup water or low sodium chicken stock until the sugar and pastes are dissolved; set aside about 1/4 cup of this mixture in a small bowl for finishing later and keep it refrigerated.

3. Toss the ribs in the remaining sauce, cover and marinate in the fridge at least 30 minutes but preferably 4 hours to overnight so the pear/apple can tenderize the meat.

4. Preheat the oven to 325 F. If you want deeper flavor sear the ribs: heat 1 tbsp neutral oil in a large ovenproof skillet or Dutch oven over medium high, brown ribs a few minutes per side in batches. You can skip searing if you are short on time.

5. Return all ribs to the pot or skillet, add any optional vegetables like chunks of 1 medium potato, 1 medium carrot and 1 small onion, pour the remaining marinade and an extra splash of water or stock if it looks low, bring to a simmer on the stove.

6. Cover tightly and transfer to the oven. Braise for about 1 1/2 to 2 hours until the ribs are very tender and the meat is pulling away from the bone. If using a pressure cooker, cook high pressure 25 to 30 minutes then quick release.

7. Remove the lid and turn oven up to 425 F to reduce and thicken the sauce for 10 to 15 minutes, or transfer ribs to a rimmed baking sheet, brush with the reserved 1/4 cup sauce after you boil it for 2 minutes to kill any raw juices, then broil 3 to 5 minutes until nicely caramelized and sticky. Keep an eye so it doesn’t burn.

8. Let the ribs rest 5 minutes, taste the glaze and adjust salt and pepper if needed.

9. Sprinkle with 2 to 3 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving. If you want extra shine, brush a little honey or warmed corn syrup over the ribs right before serving.

10. Tips: use the grated pear or apple to both sweeten and tenderize, boil any reserved sauce before using as a glaze, and if the sauce is too thin reduce it on the stove for a few minutes to thicken.

Equipment Needed

1. Chef’s knife and sturdy cutting board, for trimming and cutting the ribs
2. Box grater or microplane, to grate the Asian pear or apple and ginger
3. Measuring cups and spoons plus a large mixing bowl and a small bowl to reserve the glaze
4. Whisk and a silicone spatula or wooden spoon for mixing and scraping
5. Large ovenproof skillet or Dutch oven for searing and braising the ribs
6. Tongs and a silicone basting brush for turning and glazing the ribs
7. Rimmed baking sheet or broiler pan for finishing under the broiler or reducing the sauce
8. Small saucepan to boil the reserved sauce, oven mitts and a meat thermometer, if you like to check doneness

FAQ

Q: How long should I marinate the ribs for best flavor? A: At least 2 hours but overnight 8 to 12 hours in the fridge is best. If you're short on time, even 30 minutes helps. Overnight lets the pear, soy and gochujang really penetrate the meat, so don't skip it if you can.

Q: What's the easiest way to cook these so they're tender and saucy? A: Brown the ribs quickly in a bit of oil if you want color, then braise covered in the sauce and 1/2 cup water or stock until tender. Stove top simmer for 1.5 to 2 hours, or bake at 300 F for 2.5 to 3 hours. For a faster option use an Instant Pot 25 to 30 minutes, then finish under the broiler to caramelize the glaze.

Q: How do I make the ribs extra fall off the bone? A: Cook low and slow, keep them covered in liquid, and don't skimp on time. Pressure cooking works great too. Also trimming excess fat and grating in pear or apple helps break down connective tissue so they get tender faster. Resist the urge to crank the heat, you'll get chewier ribs.

Q: The sauce is too spicy or too sweet. How do I adjust it? A: To cut heat use less gochujang or gochugaru, or add a bit more brown sugar, honey, or grated apple/pear. To cut sweetness add a splash of rice vinegar or a little extra soy. Remember gochujang has salt, so taste before adding more soy.

Q: Can I add potatoes, carrots or onion to the pot? A: Yes, they go great. Add large chunks so they don't fall apart, and add them halfway through long braises or at start for shorter cooks. They soak up the sauce real nice and make it a one pot meal.

Q: How do I store and reheat leftovers? A: Cool then refrigerate up to 3 to 4 days or freeze up to 3 months. Reheat gently in a 300 F oven covered, or simmer in a skillet with a splash of water to loosen the sauce. Microwave works in a pinch. Reheat until steaming hot, and if sauce is thin, simmer uncovered a few minutes to thicken.

The Best Recipe For Korean Sweet And Spicy Pork Ribs Substitutions and Variations

Pork spareribs: swap for baby back ribs if you want leaner meat and shorter cook times, or try pork country style ribs for bigger meaty pieces, or beef short ribs for a richer, beefy flavor. Youll need to adjust cooking time.
Gochujang Korean red pepper paste: if you cant find it mix equal parts miso and chili garlic sauce or sambal oelek plus a pinch of brown sugar to mimic the sweet spicy depth, or use a thick Thai chili paste thinned with a little soy.
Low sodium soy sauce: use tamari for a gluten free option, or coconut aminos for a milder sweeter, lower sodium swap. Taste and tweak amounts.
Grated Asian pear or apple: plain grated apple is the easiest sub, a grated white pear works too, or use 1 to 2 tablespoons apple juice plus a little grated onion to get tenderizing enzymes without fruit texture.

Pro Tips

1. Pull off the thin silvery membrane on the back of the ribs before you do anything else. Use a paper towel to grab it and peel, its a tiny bit annoying but the sauce soaks in way better afterward.

2. Marinate as long as you can, overnight is best. If you cant wait, put the ribs in a zip top bag and squish the marinade around every so often so it really gets into the nooks.

3. If you have time, brown the ribs in batches in a hot pan for a few minutes per side. That little crust adds a lot of depth, just dont crowd the pan or they will steam instead of browning.

4. Always boil the reserved marinade before you use it as a glaze, then brush it on in thin layers and caramelize under high heat or the broiler for short bursts. A tiny bit of warmed honey or corn syrup at the end gives a glossy sticky finish.

5. After braising skim off excess fat or let the sauce sit briefly so you can spoon the fat away, it makes the flavors cleaner. Let the ribs rest a few minutes before serving so the juices settle, then finish with scallions and sesame seeds.

The Best Recipe For Korean Sweet And Spicy Pork Ribs

Recipe by Pho Tsventichi

0.0 from 0 votes

I created a Korean Pork Ribs Recipe that layers bold sweet and spicy flavors around a surprising pantry twist that upends everything you thought about spareribs.

Servings

servings

Calories

750

kcal

Equipment: 1. Chef’s knife and sturdy cutting board, for trimming and cutting the ribs
2. Box grater or microplane, to grate the Asian pear or apple and ginger
3. Measuring cups and spoons plus a large mixing bowl and a small bowl to reserve the glaze
4. Whisk and a silicone spatula or wooden spoon for mixing and scraping
5. Large ovenproof skillet or Dutch oven for searing and braising the ribs
6. Tongs and a silicone basting brush for turning and glazing the ribs
7. Rimmed baking sheet or broiler pan for finishing under the broiler or reducing the sauce
8. Small saucepan to boil the reserved sauce, oven mitts and a meat thermometer, if you like to check doneness

Ingredients

3 lb pork spareribs, trimmed and cut into serving pieces
1/2 cup low sodium soy sauce
1/4 cup mirin or rice cooking wine
3 tbsp gochujang Korean red pepper paste
1 1/2 tbsp gochugaru Korean red pepper flakes
1/4 cup packed brown sugar
2 tbsp honey or corn syrup
1/2 cup grated Asian pear or apple
6 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp sesame oil
1/2 cup water or low sodium chicken stock
1 tbsp neutral oil for searing, optional
2 to 3 scallions, thinly sliced
1 tbsp toasted sesame seeds
Salt and freshly ground black pepper, to taste
Optional vegetables like 1 medium potato, 1 medium carrot, 1 small onion, cut into chunks

Directions

Trim and cut the 3 lb pork spareribs into serving pieces, pat them dry, lightly season with salt and freshly ground black pepper.
In a bowl whisk together 1/2 cup low sodium soy sauce, 1/4 cup mirin or rice cooking wine, 3 tbsp gochujang, 1 1/2 tbsp gochugaru, 1/4 cup packed brown sugar, 2 tbsp honey or corn syrup, 1/2 cup grated Asian pear or apple, 6 cloves minced garlic, 1 tbsp grated fresh ginger, 1 tbsp sesame oil and 1/2 cup water or low sodium chicken stock until the sugar and pastes are dissolved; set aside about 1/4 cup of this mixture in a small bowl for finishing later and keep it refrigerated.
Toss the ribs in the remaining sauce, cover and marinate in the fridge at least 30 minutes but preferably 4 hours to overnight so the pear/apple can tenderize the meat.
Preheat the oven to 325 F. If you want deeper flavor sear the ribs: heat 1 tbsp neutral oil in a large ovenproof skillet or Dutch oven over medium high, brown ribs a few minutes per side in batches. You can skip searing if you are short on time.
Return all ribs to the pot or skillet, add any optional vegetables like chunks of 1 medium potato, 1 medium carrot and 1 small onion, pour the remaining marinade and an extra splash of water or stock if it looks low, bring to a simmer on the stove.
Cover tightly and transfer to the oven. Braise for about 1 1/2 to 2 hours until the ribs are very tender and the meat is pulling away from the bone. If using a pressure cooker, cook high pressure 25 to 30 minutes then quick release.
Remove the lid and turn oven up to 425 F to reduce and thicken the sauce for 10 to 15 minutes, or transfer ribs to a rimmed baking sheet, brush with the reserved 1/4 cup sauce after you boil it for 2 minutes to kill any raw juices, then broil 3 to 5 minutes until nicely caramelized and sticky. Keep an eye so it doesn't burn.
Let the ribs rest 5 minutes, taste the glaze and adjust salt and pepper if needed.
Sprinkle with 2 to 3 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving. If you want extra shine, brush a little honey or warmed corn syrup over the ribs right before serving.
Tips: use the grated pear or apple to both sweeten and tenderize, boil any reserved sauce before using as a glaze, and if the sauce is too thin reduce it on the stove for a few minutes to thicken.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.