Name: Spicy Korean Ribs
Prep time: 15 min
Cook time: 135 min
Total time: 455 min
Ingredients: 4 racks baby back pork ribs; salt and ground black pepper to taste; 1 small onion, sliced; 1 cup kochujang (Korean hot sauce); 0.25 cup white vinegar; 0.25 cup minced garlic; 3 tablespoons sesame oil; 2 tablespoons soy sauce; 1 (1 1/2 inch) piece fresh ginger root, minced, or to taste; 1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste; 1 (12 fluid ounce) bottle pilsner-style lager; 1.5 teaspoons toasted white sesame seeds; 1.5 teaspoons toasted black sesame seeds

Spicy Korean Ribs

4.6

(16)

14 Reviews

4 Photos

These spicy Korean ribs are a family-favorite recipe. I picked it from the local paper. They're best left in the fridge overnight so the flavors get stronger. The more sauce, the better! Serve with sesame coleslaw.

Recipe by NickD

Updated on January 28, 2023

close up view of a pile of Spicy Korean Ribs on a plate

Prep Time:

15 mins

Cook Time:

2 hrs 15 mins

Additional Time:

5 hrs 5 mins

Total Time:

7 hrs 35 mins

Servings:

Yield:

4 rib racks

Jump to Nutrition Facts

Ingredients

4 racks baby back pork ribs
salt and ground black pepper to taste
1 small onion, sliced
1 cup kochujang (Korean hot sauce)
¼ cup white vinegar
¼ cup minced garlic
3 tablespoons sesame oil
2 tablespoons soy sauce
1 (1 1/2 inch) piece fresh ginger root, minced, or to taste
1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste
1 (12 fluid ounce) bottle pilsner-style lager
1 ½ teaspoons toasted white sesame seeds
1 ½ teaspoons toasted black sesame seeds

Directions

Remove membrane from the back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
Purée onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger to onion in the blender; purée into a sauce.
Rub 1/3 of the sauce generously over ribs. Reserve remaining sauce for later. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
Preheat the oven to 325 degrees F (165 degrees C).
Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
Bake in the preheated oven until meat is loosened from ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool for 5 to 10 minutes.
Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
Cook ribs on the preheated grill until browned, about 6 minutes per side. Coat with 1/2 of the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.

Tips

Instead of grilling, you can finish these ribs in the broiler at 400 degrees F (200 degrees C).

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

645	Calories
50g	Fat
7g	Carbs
37g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 645
% Daily Value *
Total Fat 50g	64%
Saturated Fat 17g	86%
Cholesterol 176mg	59%
Sodium 1668mg	73%
Total Carbohydrate 7g	3%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 37g
Vitamin C 6mg	31%
Calcium 85mg	7%
Iron 4mg	23%
Potassium 534mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.