Charcoal-Grilled Korean-Style Pork Ribs with Gochujang Glaze

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork ribs grilled over charcoal and coated with a spicy and sweet gochujang glaze, delivering a perfect balance of smoky heat and umami. This Korean-inspired barbecue recipe, ready in about 170 minutes, pairs pork baby back ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 150 min Serves 6 Korean cuisine 420 cal/serving

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Ingredients

3 lbs pork baby back ribs
1 tbsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp ginger powder
1/3 cup gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp minced garlic

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Instructions

Step 1: Remove the silver skin membrane from 3 lbs pork baby back ribs. In a small bowl, mix 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp ginger powder. Rub this seasoning evenly all over the ribs. Wrap ribs in foil and refrigerate for at least 2 hours.
Step 2: Prepare a charcoal grill for indirect heat, maintaining a temperature of about 300°F. Remove ribs from fridge and let rest 30 minutes.
Step 3: In a saucepan over medium heat, combine 1/3 cup gochujang, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp minced garlic. Simmer gently for 5 minutes until glaze thickens slightly. Remove from heat.
Step 4: Place ribs bone-side down on the cooler side of the grill. Cover and cook for 1.5 to 2 hours, maintaining 300°F, until ribs are tender.
Step 5: During the last 20 minutes, brush ribs generously with the gochujang glaze every 5 minutes. Finish ribs directly over coals for 2-3 minutes per side to caramelize glaze, watching carefully to prevent burning.
Step 6: Remove ribs from grill, let rest 10 minutes, then slice between the bones and serve with any remaining glaze on the side.