Best 3 Spicy Korean Glazed Pork Ribs Recipes

**Indulge in a Symphony of Savors with Spicy Korean Glazed Pork Ribs: A Culinary Journey to Korea's Vibrant Cuisine**

Embark on a tantalizing culinary adventure with our Spicy Korean Glazed Pork Ribs, a delectable dish that embodies the vibrant flavors and bold spirit of Korean cuisine. These tender and succulent ribs are lovingly marinated in a symphony of aromatic spices, including gochujang, gochugaru, and ginger, creating a harmonious blend of sweet, spicy, and savory notes. Perfectly grilled to achieve a beautiful char, the ribs are then coated in a luscious glaze made from gochujang, honey, soy sauce, and sesame oil, resulting in a glossy and irresistible finish. Accompanying this main attraction are two equally delightful recipes: Fluffy Steamed Rice, a staple in Korean cuisine, providing a comforting base for the bold flavors of the ribs; and a refreshing Cucumber Salad, offering a crisp and cooling contrast to the richness of the ribs. Get ready to embark on a culinary journey that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY GLAZED PORK RIBS RECIPE - (4.4/5)

Spicy Glazed Pork Ribs Recipe - (4.4/5) image

Provided by á-48383

Number Of Ingredients 7

Ingredients

1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Kosher salt
3 pounds baby back pork ribs, separated into individual ribs

Steps:

Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt. Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours. Preheat oven to 350°. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40-45 minutes longer. Do Ahead: Ribs can be marinated 1 day ahead. Keep chilled.

SPICY KOREAN RIBS

Spicy Korean Ribs image

These spicy Korean ribs are a family favorite recipe, picked it from the local paper. Best if left in the fridge overnight, the flavors are a lot stronger. The more sauce, the better! Serve with Asian sesame coleslaw.

Provided by NickD

Categories World Cuisine Recipes Asian Korean

Time 7h32m

Yield 8

Number Of Ingredients 13

Ingredients

4 racks baby back pork ribs
salt and ground black pepper to taste
1 small onion, sliced
1 cup kochujang (Korean hot sauce)
¼ cup white vinegar
¼ cup minced garlic
3 tablespoons sesame oil
2 tablespoons soy sauce
1 (1 1/2 inch) piece fresh ginger root, minced, or to taste
1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste
1 (12 fluid ounce) bottle pilsner-style lager
1 ½ teaspoons toasted white sesame seeds
1 ½ teaspoons toasted black sesame seeds

Steps:

Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
Preheat the oven to 325 degrees F (165 degrees C).
Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.

Nutrition Facts : Calories 644.5 calories, Carbohydrate 6.9 g, Cholesterol 175.5 mg, Fat 49.7 g, Fiber 1 g, Protein 37 g, SaturatedFat 17.1 g, Sodium 1668.2 mg, Sugar 0.6 g

SPICY KOREAN GLAZED PORK RIBS

Spicy Korean Glazed Pork Ribs image

These succulent ribs, a version of those served at Do Hwa, are adapted from the cookbook Dok Suni: Recipes from My Mother's Korean Kitchen by Jenny Kwak, whose mother owns Do Hwa. Wine: serve with a fruity, low-oak chardonnay

Provided by NcMysteryShopper

Categories Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 lbs pork baby back ribs, trimmed of excess fat
2 quarts water
4 ounces fresh ginger, unpeeled and thinly sliced (about 1 cup)
1/2 cup packed light brown sugar
8 large garlic cloves, minced
1 1/2 cups soy sauce
3 tablespoons sesame oil
3 tablespoons korean red pepper flakes or 2 tablespoons crushed red pepper flakes

Steps:

In a large roasting pan set over 2 burners, cover the ribs with cold water and bring to a boil over moderately high heat. Boil for 5 minutes. Transfer the ribs to a large plate; discard the water.
Return the pan to the 2 burners and add the water. Add the ribs and ginger; bring to a boil. Add the sugar, garlic, soy sauce, sesame oil and chile flakes. Cover with foil and boil over moderately high heat for 7 minutes. Simmer over moderately low heat, turning the ribs a few times, until tender, about 20 minutes.
Preheat the broiler. Transfer the ribs to a large rimmed baking sheet, meaty side down. Boil the braising liquid until thickened and intensely flavored, about 10 minutes. Strain the liquid; you should have about 2 cups.
Generously brush the ribs with the braising liquid and broil 4 inches from the heat, rotating the pan, until glazed and lightly charred, about 3 minutes. Turn the ribs meaty side up and brush again with the braising liquid. Broil, brushing occasionally and rotating the pan, until the ribs are glazed, about 4 minutes. Let rest for 5 minutes, then cut between the ribs, mound on a platter and serve.

Nutrition Facts : Calories 1903.7, Fat 144.9, SaturatedFat 51.1, Cholesterol 459.3, Sodium 6484.4, Carbohydrate 42.5, Fiber 2.7, Sugar 29.3, Protein 104.2

Tips:

Choose the right ribs: Use pork spare ribs, also known as St. Louis-style ribs, or baby back ribs. Spare ribs are meatier and have more flavor, while baby back ribs are leaner and more tender.
Make sure the ribs are trimmed: Remove any excess fat or membrane from the ribs before cooking. This will help the ribs cook evenly and prevent them from becoming tough.
Use a good quality Korean BBQ sauce: The sauce is the key to this dish, so make sure you use a good quality one. You can find Korean BBQ sauce at most Asian grocery stores or online.
Marinate the ribs for at least 30 minutes: This will help the ribs absorb the flavors of the sauce and make them more tender.
Cook the ribs slowly and low: This will help the ribs cook evenly and prevent them from drying out.
Baste the ribs frequently with the sauce: This will help the ribs develop a nice glaze and keep them moist.
Serve the ribs with rice, vegetables, and a dipping sauce: This is a traditional Korean way to serve ribs.

Conclusion:

These spicy Korean glazed pork ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender and flavorful, and the sauce is sweet, spicy, and tangy. Serve them with rice, vegetables, and a dipping sauce for a complete meal.

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