Korean-Style Barbecue Ribs


Korean-Style Barbecue Ribs

Gochujang Glazed Ribs: A Korean Twist on American Barbecue

In Korean cuisine, bold flavors and tender meats are highly valued. This recipe takes the classic American barbecue ribs and infuses them with the vibrant and spicy flavors of Korean cuisine. The result is a mouthwatering dish that combines the smoky goodness of barbecue with the heat and tang of gochujang, a Korean chili paste.

Jan Dec

15 minutes

25 minutes

40 minutes

4 servings


Gluten-free, Dairy-free, Nut-free, Low-carb, High-protein


Vegan, Vegetarian, Paleo, Keto, Low-fat


While American barbecue ribs are typically slow-cooked and smothered in a tangy barbecue sauce, Korean-style barbecue ribs are marinated in a mixture of soy sauce, gochujang, garlic, and ginger. The ribs are then grilled to perfection, resulting in a caramelized and slightly spicy glaze that is characteristic of Korean cuisine. We alse have the original recipe for Barbecue Ribs, so you can check it out.


  • Calories: 450 kcal / 1880 KJ
  • Fat: 30g (Saturated Fat: 10g)
  • Carbohydrates: 10g (Sugars: 6g)
  • Protein: 35g
  • Fiber: 1g
  • Salt: 1.5g


  1. 1.
    Preheat the grill to medium-high heat.
  2. 2.
    In a bowl, whisk together the soy sauce, gochujang, minced garlic, grated ginger, honey, rice vinegar, sesame oil, vegetable oil, black pepper, and salt.
  3. 3.
    Place the ribs in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the ribs, ensuring they are evenly coated. Refrigerate for at least 2 hours, or overnight for best results.
  4. 4.
    Remove the ribs from the marinade and let any excess marinade drip off.
  5. 5.
    Grill the ribs over medium-high heat for about 5-7 minutes per side, or until they are nicely charred and cooked through.
  6. 6.
    Remove the ribs from the grill and let them rest for a few minutes.
  7. 7.
    Slice the ribs into individual portions and garnish with sliced green onions and sesame seeds.
  8. 8.
    Serve hot and enjoy!

Treat your ingredients with care...

  • Gochujang — Adjust the amount of gochujang according to your spice preference. Increase or decrease the quantity to make the ribs more or less spicy.
  • Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
  • Sesame oil — Use toasted sesame oil for a stronger nutty flavor, or regular sesame oil for a milder taste.
  • Pork ribs — For the best results, choose meaty and well-marbled ribs. Baby back ribs or spare ribs work well for this recipe.
  • Honey — If you prefer a vegan option, you can substitute honey with maple syrup or agave nectar.

Tips & Tricks

  • For extra tenderness, you can wrap the marinated ribs in foil and bake them in a preheated oven at 150°C (300°F) for 2 hours before grilling.
  • Baste the ribs with the marinade while grilling to enhance the flavor and keep them moist.
  • Serve the ribs with a side of steamed rice and kimchi for a complete Korean meal experience.
  • If you prefer a smokier flavor, you can add a small amount of liquid smoke to the marinade.
  • Leftover ribs can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Korean-style barbecue ribs hot, garnished with sliced green onions and sesame seeds. Accompany them with steamed rice, kimchi, and a refreshing cucumber salad for a well-rounded meal.

Presentation advice

Arrange the sliced ribs on a platter, drizzle any remaining glaze over them, and sprinkle with sesame seeds and sliced green onions. Garnish the platter with fresh herbs or edible flowers for an eye-catching presentation.