Recipe Detail

Sweet and Spicy Spareribs with Korean Barbecue Sauce

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Number of Servings:


  1. 1 cups - gochujang
  2. 1/2 cups - hoisin sauce
  3. 1/2 cups - ketchup
  4. 1/2 cups - honey
  5. 1/2 cups - soy sauce
  6. 1/2 cups - sake
  7. 2 tablespoons - unseasoned rice vinegar
  8. 2 tablespoons - finely grated fresh ginger
  9. 1 tablespoons - finely grated garlic
  10. 2 tablespoons - ground white pepper
  11. 3 racks - pork spareribs (about 8 pounds), membranes removed
  12. - kosher salt


Preheat the oven to 325°F.

In a medium bowl, whisk together all of the ingredients except the ribs and salt. Layer two long sheets of heavy-duty foil on a work surface and set one rack of ribs in the center with the meaty side up. Brush with 3/4 cup of the sauce and wrap tightly in the foil.

Repeat with the remaining 2 racks of ribs. Transfer the foil packets to 2 large rimmed baking sheets and bake the ribs until tender, approximately 2 hours.

Unwrap the racks and transfer them to a work surface. Cut them into 3- or 4-rib sections.

Light a grill. Season the ribs with salt and grill over high heat, brushing with the remaining sauce and turning occasionally, until glazed and lightly charred in spots, about 4 minutes.

Cut into individual ribs if desired. Transfer to a platter and serve.

Make Ahead
The ribs can be prepared through Step 1 and refrigerated overnight. Bring to room temperature before grilling and glazing.




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