Check out the lacquer on these baby back pork ribs! Incredible! Right!? The taste is just as impressive, and can you believe it was made in the oven!? That’s right, get amazing flavor and texture without having to consult your local pit master. Tender, juicy, sweet, and spicy – you’ll devour these ribs much like a child would eating their first ice cream cone. Your fingers (and perhaps even your face) will be orange and sticky – and you’ll be in foodie bliss. 
Gochujang (a Korean chile paste) is what gives these Spicy Pork Ribs such great flavor and heat. Generally you can find this at any Asian grocery store. If you haven’t used it before, trust me, it won’t be one of those ingredients you buy for one dish and then never use again. It has a rich umami flavor, leaving your tastebuds with a full-bodied experience. Just be aware that gochujang varies greatly in spiciness – depending on the brand, it should indicate the level of heat somewhere on the packaging. I buy the red box, ‘med-hot, level 3′, but feel free to purchase whatever spice level that suits your tastes.
Incase you hadn’t noticed, I’ve been on a Korean food kick recently, but I come by it honestly. My good friend, Seung Hee was classically trained in Korean royal court cuisine (how freakin’ cool is that!?). Every time we spend the day together, it revolves around cooking and/or eating. She is a genius in the kitchen and I always learn something new from her and I’m totally inspired. That being said, last week when we spent the day cooking, she made the most incredible Korean fried chicken I’ve ever had! Several days later I was still thinking about the wonderful flavors of her fried chicken, and I thought… that sauce would be great on some ribs! I replicated the recipe the best I could from taste and memory (I hope I did her recipe justice). Her version was extra fiery, I believe she added gochugaru, a Korean coarsely ground red pepper. I omitted it to keep this recipe more user friendly for grocery store patrons, but feel free to add some if you have it and want that extra kick. Just be aware- add slowly, a little goes a long way.
Sticky and delightfully messy, these Spicy Pork Ribs will bring out your inner caveman… or cavewoman. Just make sure you have lots of napkins on hand… you’ll need them.
- ½ cup gochujang
- ⅓ cup ketchup
- 1 orange
- 1 tablespoon soy sauce
- 1 tablespoon cider vinegar
- 2 tablespoons honey
- kosher salt to taste
- 1½ pounds baby back pork ribs (about one rack)
- 2 teaspoons black sesame seeds, garnish
- 1 tablespoon finely chopped peanuts, garnish
- 1 scallion, green part sliced, garnish
- In a medium-sized bowl, combine the gochujang, ketchup, zest and juice from the orange, soy sauce, cider vinegar, honey, and salt to taste. Whisk until smooth.
- Line a sheet pan with aluminum foil. On the underside of the ribs, remove the silvery membrane by wedging a butter knife just underneath the membrane, and pull it away form the bone. Using a paper towel in your hand, grab that hunk of membrane you just lifted up and pull back. (Click here to see a video demonstration). Place the ribs on a foil-lined baking sheet, meat side down. Pour half of the marinade over the ribs and evenly brush all over. Flip the ribs so they're meat side up and pour the remaining half of the marinade over the ribs, brushing all over to coat evenly. Cover the entire baking sheet tightly with foil. Chill for at least 2 hours and up to overnight.
- Place oven rack in the middle of the oven. Preheat to 300 degrees F. Bake the ribs uncovered for 1 hour. Cover with foil and bake for 30 more minutes. Remove from the oven and allow to rest for 10 minutes.
- Slice the ribs into 1 - 2 rib sections. Plate and garnish with black sesame seeds, peanuts, and scallions. Serve and enjoy!
I made it, and the ribs were very dry–they didn’t result in the fall-off-the-bone texture it seems others had at all–it’s like the worst of rubbery boiled pork loin :(. When your recipe said 2 hours, that’s all the time I had, so I couldn’t let it marinate for 2 hours, but I wouldn’t imagine it would change the texture that much. I also change the temp to 325 in the middle of them baking to make sure they were done in time. Could that have changed it? Any idea what I did wrong? I normally hate making pork in the oven for this very reason. Help me be good at it like you!
Hi Amanda! I’m so sorry for my super late response! My husband and I recently moved across the country with a newborn (due to an unexpected job change) and we’ve been in temporary housing while we look for a new home – yada, yada… it’s been a little crazy around here 🙂 In any event, yes, all of those factors can change the outcome of the dish. The vinegar and acids in the marinade help to tenderize the meat. Likewise, increasing the heat (even if you cut the time) can dry out the dish – low and slow is generally the way to go. I hope this helps and I hope you enjoy the rest of your week! 🙂
Congrats on your move! And even more on your newborn! Wow. I’m sure you are SO busy. I am honored you took the time to reply. You’re totally right. But there’s still hope for others rubbery meat. I was able to re-cook it covered on low for long periods of time and it re-tenderized. Amazing, right? Well, you’re wonderful. Thanks for these recipes and your comments. Warm wishes for a lifetime of joy. <3
Thanks so much, Amanda! I’m so glad it ended up working for you – that makes me so happy! And thank you so much for your warm wishes, we’re absolutely smitten 🙂
This pork dish is finger licking good!
Thanks, Raymund!
When I decided to make these ribs, I realized my square red box of Gochujang was out-dated so I had to throw it away (with all that spice, it probably wouldn’t have killed me). I found a brand I did not recognize and bought it because I wasn’t certain if I could find it at the other stores in the area – I wasn’t happy because the heat level was on the lower end of the scale. I then found Gochujang at another local store, a major brand of Asian foods with a higher heat level, so I bought that. The 3rd store had the same brand as the first store. Anyway, after the 3 different stores trek, I didn’t feel like driving the 5 miles into the area where the amazing Korean grocery store is located and I thought -“maybe what I have will be just as good”. At any rate, the Gochujang I used for the ribs was the consistency of Ketchup and just didn’t have the same layers of flavors or kick as the red box. With that said, these ribs were absolutely unforgettable and, in my opinion, will be taken to an entirely different level with the red box Gochujang. I had made this same 3 store trek when I made your Spicy Thai Curry Noodle Soup looking for lemongrass and ended up with lemon grass in a tube. Lesson learned — drive the 5 miles over the hill. . . .
Lol! Aww, Cherie – I can’t tell you how many times I’ve done the same thing! And yes, I have bought lemongrass in a tube when I haven’t felt like driving the extra couple of miles to my favorite Asian grocery store – that stuff is not even close to the real thing! Thanks for the gochujang tip! I haven’t explored outside of using the red box, but after your review of the other variations, I’ll just stick to the box I know 😉 Hope you enjoy the rest of your week!
How easy was this? Not only that, it was beyond delicious. I do have to say, the first time I used Gochujang was when I made your Miso Glazed Salmon and it was love at first bite. These ribs are so tender and the orange is such a great flavor to add to that kick of spice from the Gochujang. If some of your fans have never used Gochujang before, my personal recommendation is to buy the product in the square red box. I couldn’t find it at my 3 local stores and purchased a different brand, there is definitely a difference (for me anyway) in the depth of flavor. (Oh, and line your pan with foil :). Great recipe.
Hi Cherie! I’m so glad that you enjoyed the dish! Gochujang truly is an amazing ingredient – it has so much amazing flavor! And thanks for the tip – I’ve only bought the red box, did you originally buy the jar? Good to know that one is better than the other, I’ll make a note for my readers. Thanks! 🙂
I bought a jar of gochujang for making kimuchi but have not made it yet and it has been just sitting in the fridge. Tomorrow is kind of a game day for us so I am going to make this:D. I wish I have Korean chef friend too;)
Oh I love gochujang – it’s one of my favorite ingredients to work with, such wonderful flavor! Hope you have a great game day and enjoy the ribs! 🙂
I’m just popping by to let you know that since I stumbled across this recipe Gochujang has CHANGED OUR LIVES ! ! !
Your blog is pretty high up on the list of life changing events too! 😉
Thank-you, Thank-you.
Wow! I can’t tell you how much that means to me! Seriously, I’m grinning from ear-to-ear 🙂 Thank you so much for your kind words.
Isn’t gochujang absolutely incredible?! It’s like miso had a spicy baby… I think it’s going to be the next foodie craze! 😉
What a fabulous recipe – I’ve never tasted gochujang, but clearly that needs to change immediately!!!! 🙂
Thanks, Marissa! Oh please give gochujang a try! It has such a wonderful spicy-umami taste and it has so many fabulous applications! It’s great as a glaze on meats, fish, and even roasted vegetables.
You are SO right! The glaze on these looks unreal! Gorgeous photography! I can only imagine how delicious these are!
Thanks for your kind words 🙂 They were super delicious!
Yes…yes…yes. It’s high time for me to bring out my inner cave woman and devour a plate of these lickety split. They do look finger licking good and would fool even the most astute bbq pit master. The hubby is sure to declare these a winner.
Totally finger licking good – the gochujang definitely makes the dish. I hope your hubby enjoys them! 🙂
Ribs is one of those things I’ve only just realised are so unbelievably yummy and I’m dying to give them a go at home!
I LOVE the sound of all those amazing ingredients you’ve put on these, especially the orange … mmmm!
For the longest time, I always thought ribs would be so difficult to make at home, but they couldn’t be easier! Marinate, bake, slice, eat, done! I hope you give these a try, the orange really brightens up the dish.
These are some really delicious ribs! I am also very obsessed with Korean food now (probably by watching too many korean dramas)! The combo of orange and gochujang sounds lovely! Little sweet and little spicy. Can’t wait to try these out!
Absolutely! The spiciness of the gochujang and the sweetness of the orange pair SO perfectly together. I hope you love them as much as I do! 🙂
Yum! Sticky ribs is one of my many weak spots. These look amazing, Kathleen!
Thanks, Thao! I could never turn down a plate of ribs, I have a weakness too 😉
Ooooh yeaaaaah. Gochujang ftw!! Happy to be your kitchen ‘muse.’ Mwah!
Lol! I’m so glad you’re happy to be my muse. If we end up moving, I’m going to have to kidnap you to keep my inspiration 😛
Wow these look incredible Kathleen! That lacquer is calling to me… anytime you say gojuchang I am totally there!
I’m SO with you, Allie! Gochujang is like my new best friend in the kitchen!
I love gochujang and all things Korean! 🙂 Wow, your friend Seung Hee was classically trained in Korean royal court cuisine??!! I didn’t even really know there was such a thing! What?!!! SO COOL!!! love these ribs!!!
I’m so hooked on Korean cuisine, I just love all of the flavors! If I recall correctly, I believe Seung Hee mentioned that there has been a recent revival of traditional high cuisine in Korea. It’s always so interesting to learn some of the old school methods in the kitchen 🙂 Btw, how did your presentation on Korean culture at your daughters school go? Such a great idea!
These look fantastic Kathleen! Love pork ribs! And I’m so happy seeing Korean recipes 🙂 Sounds like a great way to spend a day with your friend – cooking and eating – awesome 🙂
Thanks, Mira! It’s always a good time cooking (and drinking) with friends 🙂
Pork Ribs for dinner is one of my favorites and I love the spice you’ve got going here! These look so rich and delicious. Finger lickin’ good!
Thanks, Annie! Ribs are one of my favorites too! In fact we just had some last night 🙂
I want to dive in and eat 3 bowls of these, they look amazing. I have to try this recipe.
Lol – thanks, Janette! 🙂 I hope you enjoy them!
Ohhh this is soooo lovely! Pure deliciousness! And I love how shiny they are! Definitely pinning and trying this recipe! NOMNOM
Thanks, Mila. I was definitely pleased with how these turned out. I hope you enjoy them as much as I do 🙂
Pork ribs always gets a high five from me – these look particularly tasty and I like the hint of spicy too. PS all my friends are classically trained chefs too 🙂 not……
Thanks, Nancy. The gochujang really brings a wonderfully rich and spicy flavor to these ribs. It’s my new favorite ingredient to use.
Although I don’t eat pork, I know this would be a perfect meal to share with my friends and family. My boyfriend is a huge fan of spicy food and he’d devour these in a heartbeat!
Hi Erin! This marinade is fantastic on chicken as well – baked or fried. That way everyone at your table can enjoy 🙂
The list of ingredients is ridiculously short but as soon as I saw the gochujang, I knew it would taste like you’d used 20….OMG, this is why I love your blog. Shortcut cooking at it’s BEST! Proof you don’t need 20 ingredients for an amazing recipe, as long as you use the right ones!!
Thanks, Nagi! 🙂 Gochujang is my new favorite ingredient! It’s so versatile and adds so much flavor to dishes!