The Best Recipe For Korean Sweet And Spicy Pork Ribs

I finally perfected my Korean Pork Ribs Recipe with a surprising pantry ingredient that altered the glaze in a way I had to share.

I don’t usually make grand claims but this is the best Korean Sweet and Spicy Pork Ribs I’ve ever messed with. I came up with a Korean Pork Marinade that somehow balances heat and sticky sweetness, with bold gochujang Korean red pepper paste and a hit of grated Asian pear or apple for depth.

It sings on the bone and even picky eaters keep going back for more. If you need a Pork Spareribs Recipe that actually delivers, this one surprises you.

I cant promise it’s elegant, but it will be unforgettable. I tested it on friends and they’d fight for the last rib.

Ingredients

The Best Recipe For Korean Sweet And Spicy Pork Ribs

• Rich in protein, lots of collagen, gives deep savory flavor when slow cooked.
• Sweet, spicy fermented paste, adds umami and carbs, not super high in nutrients.
• Flaky red pepper with smoky heat, low calories, mostly adds spice not nutrition.
• Salty umami boost, low calories, watch sodium levels if youre watching heart health.
• Brown sugar and honey bring caramel sweet, add carbs and glossy glaze, use sparingly.
• Grated pear adds natural enzymes for tenderizing, fiber and gentle sweetness.
• Punchy aromatics, small amounts give antioxidants, depth and bite to the sauce.

Ingredient Quantities

• 3 to 3½ lb pork spareribs (about 1.4 kg), cut into 2 to 3 inch pieces
• 1/2 cup low sodium soy sauce (120 ml)
• 3 tbsp gochujang Korean red pepper paste (45 g)
• 1 to 2 tbsp gochugaru Korean red pepper flakes (8 to 16 g)
• 1/3 cup packed brown sugar (70 g)
• 2 tbsp honey or light corn syrup
• 2 tbsp mirin or rice cooking wine
• 1 tbsp sesame oil
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup grated Asian pear or apple (about 1 small pear)
• 1 medium yellow onion, halved
• 1 cup water or low sodium chicken broth (240 ml)
• 2 scallions, sliced (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)
• Freshly ground black pepper, to taste

How to Make this

1. Trim and cut the 3 to 3½ lb pork spareribs into 2 to 3 inch pieces, remove the thin membrane on the bone side if you can (use a paper towel to grip it), then blanch ribs in boiling water 3 to 4 minutes to remove impurities; drain and rinse.

2. Mix the sauce in a bowl: 1/2 cup low sodium soy sauce, 3 tbsp gochujang, 1 to 2 tbsp gochugaru, 1/3 cup packed brown sugar, 2 tbsp honey or light corn syrup, 2 tbsp mirin, 1 tbsp sesame oil, 6 minced garlic cloves, 1 tbsp grated fresh ginger, 1/2 cup grated Asian pear or apple, and a few grinds of freshly ground black pepper. Stir until smooth.

3. Reserve about 1/3 cup of that sauce in a separate small pot or bowl for glazing later, because once it touches raw pork its contaminated. Marinate the ribs in the rest of the sauce at least 30 minutes, preferably a few hours or overnight in the fridge for best flavor.

4. In a large pot or Dutch oven add the marinated ribs, the 1 medium yellow onion halved, and 1 cup water or low sodium chicken broth. Bring to a simmer over medium-high heat, scraping up any stuck bits, then reduce to low, cover and simmer gently for 45 to 60 minutes until the ribs are fork tender; add a splash more water if it gets too dry.

5. Once ribs are tender remove the lid and turn heat to medium-high to reduce and thicken the sauce, simmer uncovered 10 to 15 minutes while turning ribs occasionally so they get coated and the sauce clings.

6. Meanwhile bring the reserved 1/3 cup sauce to a rolling boil for 2 to 3 minutes to make it safe for glazing, then brush it over the ribs. For extra caramelization transfer ribs to a foil lined baking sheet and broil or grill for 2 to 5 minutes until edges char and sticky, watch them close so they dont burn.

7. Let ribs rest a few minutes, then finish with sliced scallions and 1 tbsp toasted sesame seeds and another crack of black pepper to taste.

8. Serve hot with steamed rice or lettuce leaves and be ready for sticky, spicy sweet fingers.

Equipment Needed

1. Chef’s knife and sturdy cutting board (for trimming ribs, removing membrane)
2. Paper towels (to grip the membrane and pat ribs dry)
3. Large pot or Dutch oven (for blanching and braising)
4. Colander or large sieve (to drain and rinse the ribs)
5. Mixing bowl and measuring cups/spoons (for the sauce)
6. Box grater or microplane (for grated pear/apple and ginger)
7. Tongs and a silicone basting brush (to turn ribs and glaze)
8. Foil-lined rimmed baking sheet and oven or grill-safe rack (for broiling or finishing)

FAQ

The Best Recipe For Korean Sweet And Spicy Pork Ribs Substitutions and Variations

• Pork spareribs: swap for baby back ribs or bone‑in pork shoulder (country style ribs). Shoulder needs a bit longer braise, ribs about 1.5 to 2 hours.
• Gochujang: no paste? Mix 2 parts sambal oelek or sriracha + 1 part mild miso + a pinch brown sugar to mimic the sweet umami heat. Use equal total volume to the gochujang called for.
• Grated Asian pear or apple: if you dont have an Asian pear use a grated sweet apple (Fuji or Gala) or 1/4 cup unsweetened pineapple juice. Apple adds sweetness, pineapple tenderizes faster so cut marinate time.
• Mirin: replace with 1 tbsp sake or dry sherry, or 1 tbsp white wine + 1 tsp sugar. If you only have rice vinegar, dilute with water and add a little sugar to taste.

Pro Tips

– Score the meat and pry off the membrane well, it’ll let the marinade sink in. Use a paper towel to grip that skin, and poke a few shallow fork holes through the meat where the bone meets the flesh so the flavors actually get inside.

– Taste and tweak the sauce before you marinate. Gochujang varies a lot so if it seems too spicy or salty cut it with a bit more brown sugar or pear, if too sweet add a splash more soy or a squeeze of rice vinegar. Dont marinate too long if you add fresh pineapple though, it can turn the meat mushy.

– Keep the simmer gentle and skim the fat as it cooks. A rolling boil will make ribs tough, so low simmer, covered, until fork tender. If the pot goes dry add a few splashes of water or broth, dont let it scorch.

– Always reserve and reboil the glazing sauce, then thicken it slightly before brushing. Sugar chars fast, so broil or blast on the grill for just a couple minutes and watch it like a hawk. Use a foil lined sheet and a rack so heat hits the ribs evenly and they dont stick.

– Rest the ribs a few minutes after you take them off the heat, then finish with lots of sliced scallions and toasted sesame. If you want cleaner hands for eating, serve with lettuce leaves for wrapping so people can tear in without getting totally sticky.