Korean Pork Ribs

Whilst we had an incredible May full of sunshine, June doesn’t seem to quite know what it’s doing. But, if you find yourself able to have a BBQ at some point, then I strongly recommend you prepare these ribs! Here's the latest batch I prepared - look at how juicy they look!

I love to marinade mine the night before so they soak in all the flavours, but you can also slap on the marinade just before it goes in the oven if you don’t have time before. Also, patience is key here. But leaving the ribs to cook in the oven for a couple hours, you get the perfect fall-off-the-bone rib meat which has that extra charring from the barbecue. So, keep the temperature low and just forget about it. I have left it in there for longer than 2 hours before and it’s also been just fine! If you find that you only have a little time, then the shortest time I have kept it in the oven has been 1.5 hours. The meat is cooked but it won’t fall off the bone.

The marinade itself tickles all the senses, you have sourness, spicy, sweet, salty. If you’re a fan of spice, you can add more sriracha or even go as far as adding dried chilli flakes! But, I love this balance and find that gives you the WOW factor without burning your mouth! You can buy the Gochujang paste at most big supermarkets or Asian supermarkets. That's where you will also find the red pepper flakes! So get hold of some and keep it for days like today!

Got leftover ribs?? Why not tear the meat off the bone and then throw it into a sandwich. If you’re reheating the next day, you can do it in the microwave and if you have any leftover marinade, throw that in at the end to get some beautifully saucy meat. Add it between 2 slices of homemade sourdough or a baguette with some sliced cucumber for freshness and some kewpie mayo because, why not and BOOM! You’ve got yourself an incredible leftover sandwich!

Korean Pork Ribs

Serves: 2-3 people

Prep time: 15 minutes + overnight marinading (see note)

Cook time: 2 hours + 10 minutes charring

Total time: 2 hours 25 minutes + overnight marinading


1 Rack Pork ribs

1 Tbsp Sesame seed

2 Spring onions, finely sliced




2 Tbsp Gochujang paste

2 Tbsp Ketchup

2 Tbsp Runny honey + extra for glazing

1 Tbsp Sriracha

1 Tbsp Korean Red Pepper Flakes


The night before/morning of

  1. Remove the membrane from the pack of the ribs, you can ask your butcher to do this if needed. To do this at home, carefully use a small knife to separate the edge of the membrane from the ribs. Then, using a paper towel, grab hold of the loose edge, and with your other hand hold onto the ribs and rip it off. You may need to use the knife to separate the membrane again.

  2. Once removed, season both sides of the ribs with a good pinch of salt and pepper and place on a large sheet of foil.

  3. In a small bowl, combine the marinade ingredients. If you don’t want them too spicy, reduce the sriracha. Spoon 2 Tbsp onto the back of the ribs and use a brush to spread it all over. Turn the ribs over and spoon 2-3 more Tbsps on the top and brush all over. Make sure you coat the edges too.

  4. Cover with clingfilm and leave to marinate in the fridge either over night or for a few hours in the morning.

Day of BBQ

  1. Preheat the oven to 130℃ / 110℃ Fan.

  2. Remove the ribs from the fridge, place on a large baking tray with foil, cover with another sheet of foil and ensure it is completely sealed. Place in the oven for 2 hours.

  3. Light up your barbecue, and when the ribs are out of the oven, place them directly on the barbecue to char for around 5 minutes. Pour over any juices from the foil and you can glaze the ribs using some of the leftover marinade and I love to squirt over some extra honey on the top.

  4. Once nicely charred, sprinkle over some sesame seed and sliced spring onion. Serve with the remainder of the marinade as a dipping sauce.



- If you forget to marinade it the night before or you make a last minute decision to prepare these ribs, then don’t worry, you can still just marinade them and put them in the oven. They will be DELICIOUS regardless!

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© 2021 by The Rosemary Thymes. Cooked with a pinch of love from Italy & the UK 🇬🇧🇮🇹