Gochujang Barbecue Ribs


      What could be better than a rack of pork ribs, cooked low and slow until the meat is falling off the bone? This recipe adds a spicy Korean kick with the inclusion of Gochujang sauce and makes the perfect centerpiece to any dinner.


      • 2 racks Spanish pork spare ribs

      • 10 garlic cloves, peeled

      • 1tbsp chopped ginger

      • 2 tbsp vegetable oil, plus more for grill

      • ¾ cup gochujang

      • 1½ cup ketchup

      • ⅓ cup lime juice

      • 3 tbsp plum sauce

      • 2 tbsp light brown sugar

      • 1 tbsp fish sauce

      • 1 tbsp soy sauce

      • Salt and pepper


      1. Preheat oven to 300°F. Season ribs generously on both sides with salt and pepper then wrap with tin foil and place on a rimmed baking sheet. Bake for 2–2½ hours until meat yields. Leave to sit in foil outside the oven until cool enough to handle.

      2. Meanwhile, pulse garlic and ginger in a food processor. Heat oil in a saucepan. Add mixture and cook for 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce and ¼ cup water. Bring to a simmer and stir for 10 minutes then remove from heat.

      3. Heat a grill to medium-high and oil lightly. Cut rib racks in half then place ribs on grill, meaty side down for 1 minute. Brush ribs with sauce and then turn. Repeat this step three times until sauce is charred. Allow ribs to rest for 5 minutes before slicing.

      Serving- 4

      Cooking time- Approx. 2 hrs