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Gochujang BBQ Pork Ribs

by Herman
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Pork ribs smothered in gochujang BBQ sauce
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I love gochujang BBQ pork ribs because they’re a perfect fusion of my two food obsessions: gochujang and pork ribs. When you follow my recipe, you get tender, fall-off-the-bone pork ribs cooked to perfection. Then top it off with a spicy, tangy, and slightly sweet homemade gochujang BBQ sauce and you will never buy BBQ sauce from the grocery store again. There’s simply nothing quite like sinking your teeth into ribs so tender they practically fall off the bone. It’s a flavor adventure I never want to end!

Why you’ll love this recipe

My recipe cooks these ribs in a pressure cooker (I used Instant Pot) to make tender, fall-off-the-bone ribs in less than 30 mins. Additionally, I make a homemade gochujang BBQ sauce that is simply irresistible. The flavor profile is spicy, slightly sweet, and deeply savory, which never ceases to amaze me. Combine these two things together and you get a match made in heaven!

Ingredients

For the Pork BBQ Ribs:

  • Pork BBQ Ribs: These are the star of the show, providing juicy, tender meat that absorbs the flavors of the marinade and sauce.
  • Paprika Powder: Adds a smoky flavor and vibrant color to the ribs.
  • Garlic Powder: Enhances the savory taste and aroma of the ribs.
  • Onion Powder: Adds depth of flavor and complements the other spices.
  • Cayenne Pepper: Provides heat and a spicy kick to the ribs. You can adjust this based on your preferred spice level!
  • Cumin: Adds earthy warmth and enhances the overall flavor profile.
  • Salt and Black Pepper: Season the ribs perfectly, balancing the flavors and enhancing their natural taste.

For the Gochujang BBQ Sauce:

  • Gochujang: The key ingredient, providing a spicy, umami-rich flavor that’s characteristic of Korean cuisine. This is the star of the sauce!
  • Garlic: Adds pungent savory notes to the sauce, enhancing its complexity.
  • Apple Cider Vinegar: Provides tanginess and acidity, balancing the sweetness of the sauce.
  • Hoisin Sauce: Adds sweetness, depth, and a hint of smokiness to the sauce.
  • Brown Sugar: Sweetens the sauce and helps create a caramelized glaze on the ribs.
  • Sesame Oil: Adds nuttiness and richness to the sauce, enhancing its overall flavor.
  • Soy Sauce: Provides saltiness and umami depth to the sauce.
  • Fish Sauce: Adds a savory, umami-rich flavor that compliments the other ingredients and adds depth to the sauce.

How to Make Gochujang BBQ Pork Ribs

  1. Remove the thin membrane at the back of the pork ribs by using a knife and running it carefully to peel off. Mix spices together for a rub and coat evenly all over the ribs.
  2. Cut the rib into 3-4 large blocks and add to a pressure cooker (like Instant Pot) on top of a trivet rack. Set the instant pot to high (manual) pressure for 22 mins.
  3. While the ribs are cooking, make the gochujang BBQ sauce by combining all the ingredients together in a small saucepan and cook on stove top over medium-low heat until thickened and sticky.
  4. Once cooked, keep the vent closed for 10 mins then open the vent and release the remaining pressure. Carefully remove ribs from pressure cooker and transfer to a sheet pan. Brush BBQ sauce all over (about 1/3 of the sauce) the ribs. Set the oven to broil and char the ribs for 5-8 mins until caramelized.
  5. When ribs are done, serve with remaining BBQ sauce
  6. Note: If you don’t have an instant pot, you can bake the ribs instead. Preheat oven to 275F and transfer ribs to a large piece of aluminum foil and wrap ribs loosely. Place wrapped ribs on a large baking dish and bake for 2.5-3 hours. Check around 2.5 hour mark to make sure pork is tender.

Storage

Store in an airtight container in the fridge for up to 3 days.

Pork ribs smothered in gochujang BBQ sauce

Gochujang BBQ Pork Ribs

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 4 voted )

Ingredients

Pork Ribs

1 rack of pork BBQ ribs (3-3.5 pounds)

2 tsp paprika powder

2 tsp garlic powder

2 tsp onion powder

1/2 tsp cayenne pepper

1 tsp cumin

1 tsp salt

1/2 tsp black pepper

Gochujang BBQ sauce

1/3 cup gochujang

2 cloves garlic, minced

1/4 cup apple cider vinegar

2 Tbsp hoisin sauce

3 Tbsp brown sugar

1 Tbsp sesame oil

2 Tbsp soy sauce

1 Tbsp fish sauce

Instructions

  1. Remove the thin membrane at the back of the pork ribs by using a knife and running it carefully to peel off. Mix spices together for a rub and coat evenly all over the ribs.
  2. Cut the rib into 3-4 large blocks and add to a pressure cooker (like Instant Pot) on top of a trivet rack. Set the instant pot to high (manual) pressure for 22 mins.
  3. While the ribs are cooking, make the gochujang BBQ sauce by combining all the ingredients together in a small saucepan and cook on stovetop over medium-low heat until thickened and sticky.
  4. Once cooked, keep the vent closed for 10 mins then open the vent and release the remaining pressure. Carefully remove ribs from pressure cooker and transfer to a sheet pan. Brush BBQ sauce all over (about 1/3 of the sauce) the ribs. Set the oven to broil and char the ribs for 5-8 mins until caramelized.
  5. When ribs are done, serve with remaining BBQ sauce.

Note: If you don't have an instant pot, you can bake the ribs instead. Preheat oven to 275F and transfer ribs to a large piece of alumium foil and wrap ribs loosely. Place wrapped ribs on a large baking dish and bake for 2.5-3 hours. Check around 2.5 hour mark to make sure pork is tender.