Korean Pork Ribs Recipe
Hoisin BBQ/ sesame/ scallions
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Ingredients
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Pork Ribs & Marinade
Basting Glaze & Finish
Garnish & Serving
Method
Pork Ribs & Marinade
Prep ribs
Pat ribs dry with paper towels. If whole racks, cut into 2–3 bone portions so they fit on a sheet pan and are easy to serve as starters.
Make marinade
In a bowl, whisk together 3 tbs hoisin, 1 tbs gochujang, 2 tbs soy sauce, 2 tbs rice wine (mirin), 2 tbs brown sugar, 1 tbs minced garlic, 1 tsp grated ginger, 1 tsp sesame oil and 1 tsp black pepper until smooth and sugar dissolves.
Marinate
Place rib pieces in a shallow dish or resealable bag. Pour two-thirds of the marinade over the ribs (reserve the rest for basting and glaze). Massage ribs so sauce coats them thoroughly. Marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
Cooking & Basting
Preheat and prepare pan
Preheat oven to 300°F (150°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack with 1 tsp neutral oil to prevent sticking.
Roast low and slow
Arrange marinated ribs on the rack bone-side down, letting excess marinade drip back into the dish. Reserve any pooled marinade. Roast in the oven for 1 hour 15 minutes to 1 hour 30 minutes, until ribs are tender and the meat pulls back slightly from the bone.
Make glaze
While ribs roast, combine the reserved marinade with 2 tbs extra hoisin and 1 tbs honey in a small saucepan. Bring to a low simmer over medium-low heat and cook 3–4 minutes until slightly thickened and glossy. Remove from heat.
Broil for finish
Switch the oven to broil (high). Brush the ribs generously with the warm glaze and broil 3–5 minutes until the glaze bubbles and caramelizes—watch carefully to avoid burning. Remove and turn pieces, brush the other side with glaze and broil an additional 2–3 minutes for even color. If you prefer a charred finish, finish quickly on a hot grill for 1–2 minutes per side instead of broiling.
Garnish & Serve
Season & rest
Transfer ribs to a cutting board and let rest 5 minutes. Sprinkle lightly with 1/2 tsp coarse kosher salt to taste.
Garnish
Scatter 1 tbs toasted sesame seeds and the thinly sliced scallions over the ribs. Add chopped cilantro if using and arrange lime wedges alongside for optional bright acidity.
Portion & serve
Serve warm as starters—about 2–3 bone pieces per person. Offer extra hoisin or the remaining glaze on the side for dipping.