Gochujang Fried Ribs Recipe

Pat the riblets dry with paper towels. Trim any excess fat or loose bits so they are relatively uniform in thickness.

Season the riblets evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

In a bowl, combine minced garlic, grated ginger, rice vinegar and 2 tbsp neutral oil. Rub this mixture over the ribs to coat. Let rest at room temperature for 20–30 minutes, or cover and refrigerate for up to 2 hours for more flavor.

In a small saucepan over medium-low heat, combine 1/4 cup gochujang, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp honey, 1 tbsp mirin, 1 tsp sesame oil and 2 tbsp water. Whisk to incorporate.

Bring the sauce to a gentle simmer, stirring frequently so the sugar dissolves and the gochujang loosens. Simmer for 3–5 minutes until slightly thickened but still brushable. Taste and adjust sweetness or heat (add a splash of water if too thick or a little extra gochujang/sriracha for heat). Remove from heat and keep warm.

Set up a dredging station: in a shallow bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/4 tsp pepper and 1/2 tsp kosher salt.

Heat a Dutch oven or heavy-bottomed pot with 3–4 cups neutral oil to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles and rises to the surface.

Working in batches to avoid crowding, lightly dust each riblet in the flour-cornstarch mixture, shaking off excess. For an extra-crisp finish, dip once more in the dry mixture for a thin double coating.

Carefully lower riblets into the hot oil and fry 3–4 minutes per side (6–8 minutes total) until golden brown and an instant-read thermometer inserted near a bone reads 145–160°F (63–71°C). Smaller riblets will cook faster; monitor closely.

Transfer fried riblets to a wire rack set over a sheet pan to drain and rest for 3–5 minutes. Keep in a warm oven (200°F/95°C) if holding while you finish remaining batches.

Place the warm fried riblets in a large bowl or on a sheet tray. Spoon or brush the warm gochujang BBQ sauce over the riblets, tossing gently to coat every piece evenly. Use slightly less sauce if you prefer a lighter glaze; reserve any extra sauce for serving.

Arrange the glazed riblets on a serving platter. Sprinkle toasted sesame seeds and sliced scallions over the top. Serve immediately with lime wedges for squeezing, if desired.