Gochujang Glazed Pork Ribs

These Gochujang pork ribs I’ve been experimenting with are the perfect balance of sweet, spicy, and savory, slow-roasted to fall-off-the-bone perfection. The glaze for these korean-style pork ribs features gochujang sauce, grapefruit juice, and soy sauce that are simmered and reduced, and later brushed over the ribs to create a super flavorful and sticky crust. They’re messy but well worth the effort.

There’s something magical about slow-roasted ribs—especially when they’re coated in a glossy, spicy-sweet glaze that sticks to your fingers. That’s when you know you got a great glaze. These Gochujang Pork Ribs take inspiration from Korean sticky ribs but with a citrusy twist, thanks to fresh grapefruit juice, giving them an added touch of sweetness and acidity. And of course the Gochujang sauce, the star of the show, adds more sweetness and a spicy kick that’s not too mild and also not too spicy. After a lot of testing, this glaze for ribs really makes this dish one for the (recipe) books!

But we simply can’t have ribs without a great rib dry rub as a foundation of flavor. The usual suspects, paprika (smoked if you have it), garlic powder, dried thyme (fresh works too) and finally orange zest for added citrus notes and aromatics.

While I was testing this recipe out, I happened to have peanuts and cilantro lying around and a lightbulb went off. Why not make a quick crumble with these to add some freshness and nuttiness? So I took some cilantro and roasted peanuts, and ground them up in a coffee grinder or food processor with a few touches. Super simple garnish that adds a new layer of flavor and a unique twist.

Here’s how to make it!

How to make Gochujang Pork Ribs

For the Glaze:

• 1/3 cup gochujang sauce
• 1/4 cup low-sodium soy sauce
• 1/2 cup grapefruit juice (I used store bought, but obviously fresh is better)
• Juice of 1 orange
• 1/4 cup sweet chili sauce
• 1/2 cup brown sugar
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 clove garlic, grated
• 1 tbsp ginger, grated
• Salt & pepper, to taste

For the Dry Rub:

• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp dried thyme
• Zest of 1 orange
• Salt & pepper, to taste

For the Crumble Topping:

• 30% cilantro, chopped
• 75% roasted peanuts, crushed

Garnish:

• Cilantro peanut crumble
• Fresh scallions, thinly sliced
• Fresh cilantro leaves

Step-by-Step Instructions

1. Prepare the glaze: Combine all ingredients for the glaze for pork ribs in a saucepan and simmer over low-medium heat. Reduce by half for about 10 – 15 minutes.
2. Make the crumble: Combine cilantro and roasted peanuts in a food processor or coffee grinder. Pulse grind slowly until the desired consistency is reached.
3. Prepare the ribs: Pat the ribs dry and remove the membrane from the back.
4. Apply the dry rub: Mix the paprika, garlic powder, thyme, orange zest, salt, and pepper. Rub and spread the seasoning thoroughly over the ribs.
5. Slow-roast the ribs: Preheat the oven to 300°F (150°C). Roast for 2.5 hours, wrapped in foil.
6. Glaze and caramelize: Unwrap the ribs, baste generously with glaze, and roast at 425°F (220°C) for 5-8 minutes. Repeat 2 more times until the ribs are fully glazed and sticky. Altogether, this will take 10 – 15 minutes, but you can cook out the glaze longer, depending on how sticky or loose you want the glaze crust to be. For softer, more runny glaze, cook less. For stickier, thicker and more intense flavor, cook longer. 
7. Garnish and serve: Remove the ribs from the oven and let them sit for 10 minutes to allow for the juices to settle before cutting them. Sprinkle the top with the cilantro peanut crumble, and garnish with fresh scallions and cilantro. Serve with remaining glaze.

Variations

• Baby Back Ribs Version: Swap out spare ribs for baby back ribs. These are less fatty and smaller in size so you’ll want to reduce roasting time to 2 hours.
• Grilled Option: Instead of oven-roasting, cook the ribs on indirect heat on a grill at 275°F, basting with glaze in the last 20 – 30 minutes.
• Sticky Chicken Wings: Use the same glaze for ribs for chicken wings and bake at 400°F for 35-40 minutes.

Serving Suggestions

I usually serve these Gochujang Pork Ribs with steamed rice. It gives you a good balance from the concentrated rich flavors from the ribs. But if you want to pair them with something else, here are some of my favorite sides:

• Kimchi slaw – A crunchy, tangy contrast to the rich glaze.
• Grilled corn with miso butter – A sweet and savory side that complements the ribs.
• Cold Korean-style cucumber salad – A refreshing balance to the heat.

Storage and Reheating

To Store:

• Keep leftover ribs in an airtight container in the fridge for up to 3 days.

To Reheat:

• Oven: Wrap in foil and bake at 300°F for 15 minutes.
• Air Fryer: Heat at 350°F for 5-7 minutes.

Microwave: Heat in 30-second intervals, adding a splash of water to keep them moist.

Final Thoughts

There’s something seriously satisfying about biting into a rib that’s sticky, caramelized, and packed with bold, deep flavors. These Gochujang Pork Ribs hit all the right notes—sweet, spicy, savory, and just the right amount of heat. The slow-roasting process makes them melt-in-your-mouth tender, while that glossy, gochujang-infused glaze locks in every ounce of flavor.

Whether you’re firing up the grill for a summer BBQ, making a cozy weekend dinner, or just craving something insanely good, these ribs won’t disappoint. Give them a try, and let me know how they turn out!