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Korean Barbecue Spare Ribs

Servings 4


  • 1 rack of St Louis Style pork spare ribs about 3lbs
  • 6 tbsp gochujang
  • 3 tbsp hoisin sauce
  • 3 tbsp ketchup
  • 3 tbsp soy sauce
  • 1 1/2 tbsp rice wine vinegar
  • 2 tsp finely grated ginger
  • 1 tsp finely grated garlic
  • 1 tsp ground white pepper
  • Kosher salt


  • Preheat oven to 325F. Cover a sheet tray with enough foil to wrap the ribs.
  • Whisk together gochujang through pepper.
  • Place ribs on foil over the sheet tray. Coat generously on both sides with about half of the sauce. Reserve the remaining sauce in the fridge.
  • Seal ribs tightly in foil. Bake in the center of the oven, meaty side up for about 2 hours or until tender.
  • Preheat grill to medium to medium-high heat. Season ribs lightly with salt on both sides, and place on grill. Baste with remaining sauce, and grill, turning occasionally, until charred in spots, about 2-3 minutes per side.
  • Slice into individual ribs. Enjoy.