Oven-Baked Korean Pork Ribs

Ingredients

Ingredients:

For the ribs:

2 racks (about 3–4 lbs) pork baby back ribs or spare ribs

1 tsp salt

1/2 tsp black pepper

For the Korean marinade/sauce:

1/2 cup soy sauce

1/3 cup brown sugar

2 tbsp honey (or more brown sugar)

2 tbsp gochujang (Korean chili paste) – adjust to taste

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp grated ginger

4 cloves garlic, minced

1 tsp onion powder (optional)

1 tsp gochugaru (Korean chili flakes) – optional for extra heat

2 tbsp water (to thin if needed)

For garnish:

Toasted sesame seeds

Chopped green onions

Directions

Instructions:

1.

Prep the Ribs:

Remove the silver skin from the back of the ribs if it’s still on.

Pat dry and season with salt and pepper.

Place in a baking dish or on a foil-lined tray.

2.

Make the Marinade:

Mix all marinade ingredients in a bowl.

Reserve about 1/3 cup for brushing/glazing later.

3.

Marinate (optional but recommended):

Pour the marinade over the ribs. Rub well to coat.

Cover and refrigerate for at least 2 hours, ideally overnight.

4.

Bake the Ribs (Low and Slow):

Preheat oven to 300°F (150°C).

Cover the ribs tightly with foil.

Bake for 2 to 2.5 hours, until ribs are tender.

5.

Glaze and Broil:

Increase oven temp to 425°F (220°C). Remove foil.

Brush ribs with reserved marinade.

Bake uncovered for 10–15 minutes OR broil for 3–5 minutes to caramelize and char the edges slightly.

Watch closely to avoid burning.

6.

Finish & Serve:

Let ribs rest for 5–10 minutes.

Garnish with sesame seeds and green onions.

Serve with steamed rice, kimchi, or pickled radish.

🔄 Tips & Variations:

No gochujang? Sub with sriracha or another chili paste and a little miso if you have it.

Extra sticky ribs: Brush with extra sauce halfway through broiling.

Grill finish: For smoky flavor, finish the ribs on a hot grill for 3–5 minutes.