Spicy Korean Pork Ribs

Transform ordinary pork ribs into an extraordinary Korean feast with these finger-licking good spicy Korean pork ribs that are surprisingly easy to make.

Ingredients

• Baby back pork ribs: Baby back ribs are cut from the back and loin of the pig, making them more tender and leaner than spare ribs. Their curved shape and meat-to-bone ratio make them perfect for this cooking method, and they absorb marinades well due to their relatively thin meat layer.
• Gochujang: This is the backbone of Korean flavor in the dish. Gochujang is a fermented red pepper paste that provides heat with umami and slight sweetness.
• Gochugaru: Korean red pepper flakes add a different dimension of heat and texture compared to gochujang. While gochujang is smooth and rich, gochugaru provides bright, fruity heat with visible flecks that create visual appeal.
• Mirin: This sweet Japanese rice wine tenderizes the meat, adds subtle sweetness, and helps create the glossy, caramelized exterior during roasting.
• Fish sauce: This provides crucial umami depth and saltiness that enhances all other flavors.
• Liquid smoke: Since these ribs are cooked indoors using steam and oven methods rather than traditional grilling or smoking, liquid smoke recreates that essential barbecue flavor.

Substitutions and variations

• Protein: Try this recipe with roasted chicken, beef ribs, or pork loin, adjusting the cooking time accordingly. I recommend using only the oven if using chicken or pork loin.
• Gluten-free: Use gluten-free tamari instead of soy sauce and ensure that your fish sauce and gochujang are also gluten-free.

Recipe

Print Recipe

Spicy Korean Pork Ribs

Total Time1 hour hr 45 minutes mins

Course: Main Course

Cuisine: Korean

Keyword: pork

Servings: 2

Author: Christine Ma

Ingredients

Marinade

• 1 full rack of baby back ribs
• 5 tablespoons Korean red pepper paste (gochujang)
• 1 tablespoon Korean chili flakes (gochugaru)
• 2 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons brown sugar
• 2 ½ teaspoons fish sauce
• 2 ½ teaspoons soy sauce
• 1 teaspoon lemon zest
• 1 ½ teaspoons black pepper
• 1 tablespoon honey
• 2 garlic cloves minced
• ½ medium onion chopped
• 1 tablespoon ginger

Remaining ingredients

• 1 cup water
• ¼ cup apple cider vinegar
• 1 teaspoon liquid smoke

Instructions

• Combine all ingredients for the marinade except the ribs in a blender and puree until smooth. Reserve ½ cup of the marinade and set aside. Pour the remaining marinade over the ribs, turning to coat. Cover and marinate overnight.
• Remove pork from the marinade. Pour apple cider vinegar, liquid smoke, and water in the instant pot. Place the steam rack in the center and an oven safe Pyrex bowl on top. Place the ribs standing up inside the bowl. The meat side of the ribs should face out. Close the lid and set the instant pot to pressure cook on high for 1 hour. Let sit for 15 minutes and release the steam.
• Preheat oven to 400 degrees F.
• Line a baking sheet with parchment paper or aluminum foil. Lay the ribs on the baking sheet, the meat side facing up. Brush on the reserved excess marinade and continue to cook in the oven for 20 minutes. Remove from heat and slice. Serve immediately.

Notes

You can also prepare this recipe with beef ribs.

You can find gochujang and gochugaru at Asian markets.

Step-by-step instructions

Step 1: Marinate ribs

Ribs take a long time to prepare. To remedy that, we're going to use the Instant Pot to cut that time from 6 hours to 2. First, prepare the marinade for the ribs.

Gochujang is a Korean chili paste that can be a little sweet, savory, and spicy all at the same time. Gochugaru is Korean chili flakes similar to red chili flakes. To keep the recipe true to its form, do not substitute these ingredients for other chili pastes or chili flakes.

Puree all the ingredients in a blender until smooth and pour over the ribs. Marinate the ribs overnight and turn them occasionally to allow both sides of the meat to be covered in the marinade.

Step 2: Cook ribs

The following day, set up your Instant Pot or pressure cooker. Pour the apple cider vinegar, liquid smoke, and water into the pot.

Alternatively, you can choose to omit the liquid smoke, but it's what gives it that smoky flavor that ribs so desire.

Next, place the steam rack inside and a heat-safe bowl in the center. Put the ribs in the bowl, standing them upright with the meatier side facing out. If your rack is particularly large, you may have to cut the ribs in half to help them fit.

Close the lid and pressure cook for 1 hour, releasing the steam after 15 minutes of resting time.

Step 3: Finish in the oven

Now that the ribs are tender, we want to finish them in the oven.

Use the reserved excess marinade to brush on the ribs and give them that beautiful glaze. Finally, cook them in the oven for 20 minutes or until slightly charred and caramelized.

Take those bad boys out of the oven and get ready to be amazed.

These spicy Korean pork ribs come together in less than 2 hours, but they taste like they have been smoking for hours. Not to mention, the meat falls off the bone so easily, and the flavor is just incredible!

This may just be my new favorite Korean pork ribs.

For another delicious spicy Korean recipe, check out these Korean spicy pork stuffed mushrooms!

Make-ahead and storage

• Make-ahead: You can cook the ribs in the Instant Pot ahead of time and finish them in the oven before serving.
• Store: Keep leftover ribs in an airtight container in the refridgerator for up to 3 days.

Frequently asked questions

More Korean recipes

Looking for more Korean dishes? Try these: