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gochujang grapefruit pork ribs with white rice

Gochujang Pork Ribs

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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.
Course Main Course
Cuisine Korean
Keyword baby back ribs, glaze for pork ribs, glaze for ribs, gochujang pork, korean sticky ribs, korean style pork ribs
Prep Time 10 hours
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 10 minutes
Servings 4

Ingredients

Glaze

  • ⅓ cup gochujang sauce
  • ¼ cup soy sauce low sodium
  • ½ cup grapefruit juice
  • 1 full orange juice
  • ¼ cup sweet chili sauce
  • ½ cup brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 clove garlic grated
  • 1 tbsp ginger grated
  • Salt & Pepper

Rub

  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp thyme
  • Orange zest
  • Salt & Pepper

Crumble

  • 40 % cilantro
  • 60 % roasted peanuts

Garnish: Cilantro peanut crumble, fresh scallions and cilantro

Instructions

  • For the glaze: Combine all glaze ingredients in a saucepan and simmer over low-medium heat. Reduce by half.
  • For the crumble: Combine ingredients in a food processor or coffee grinder. Pulse grind slowly until the desired consistency is reached.
  • Pat ribs dry and peel the skin from the backside. Season with salt and pepper. Rub and spread dry rub thoroughly.
  • Roast at 300°F for 2.5 hours.
  • Unwrap, baste generously with glaze, and roast at 425°F (220°C) for 5 - 8 minutes. Repeat 2 more times until ribs are fully glazed and sticky.
  • Remove ribs from the oven and sprinkle the top with crumble.
  • Cut and serve. Garnish with remaining glaze, fresh scallions and cilantro.