Grilled Korean-Style Pork Ribs with Gochujang Glaze

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 and brushed with a spicy-sweet Korean gochujang glaze for a perfect balance of heat and caramelized flavor. This Korean-inspired barbecue recipe, ready in about 140 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: 120 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
1/4 cup gochujang (Korean chili paste)
2 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves minced garlic
2 tbsp thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Remove the silver skin from the back of 3 lbs pork baby back ribs. Season both sides evenly with 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
Step 2: Preheat a grill to medium heat (350°F). Place ribs bone-side down on indirect heat, cover, and grill for 1 1/2 to 2 hours until tender.
Step 3: While ribs cook, combine 1/4 cup gochujang, 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 2 minced garlic cloves in a small saucepan. Simmer over low heat for 5 minutes until thickened.
Step 4: In the last 15 minutes of grilling, brush the ribs generously with the gochujang glaze every 5 minutes, allowing the sauce to caramelize without burning.
Step 5: Remove ribs from the grill, let rest for 10 minutes, then sprinkle with 2 tbsp thinly sliced scallions and 1 tbsp toasted sesame seeds before slicing between the bones. Serve warm.