Korean Sticky Ribs Recipe

Prep ribs

Preheat oven to 300°F (150°C). Pat the ribs dry with paper towels. Remove the membrane from the underside of the ribs by sliding a butter knife under it, loosening, and pulling it off with a paper towel.

Season both sides of the ribs with kosher salt and freshly ground black pepper. Rub the neutral oil over the ribs to help the dry rub adhere.

In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, ground ginger, and crushed red pepper flakes. Rub the dry mix evenly over both sides of the ribs, pressing it into the meat.

Place the ribs bone-side down on a rimmed baking sheet or in a roasting pan. Cover tightly with foil. Roast in preheated oven for 2 to 2 1/2 hours, or until the meat is tender and pulls back from the bone slightly (internal temp around 190–203°F if using a probe).

Remove ribs from oven and increase oven temperature to 425°F (220°C). Let ribs rest, covered loosely, 10 minutes while you make the glaze and preheat a broiler or grill pan if preferred.

While ribs finish, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Add 1–2 tablespoons water if needed to reach a brushable consistency.

Bring the glaze to a gentle simmer over medium-low heat for 2–3 minutes, stirring constantly, until glossy and slightly thickened. Remove from heat and keep warm.

Brush a generous layer of the gochujang glaze over the top of the ribs. Place the glazed ribs under the broiler 4–6 inches from the heat for 3–5 minutes, monitoring closely, until the glaze is blistered and caramelized. Alternatively, use a hot grill (medium-high) to crisp the glaze for 3–5 minutes, turning once and reapplying glaze as desired.

Brush a second thin layer of glaze and return briefly to broiler/grill if you want a thicker sticky coating. Be careful not to burn the sugars in the glaze.

Remove ribs from heat and let rest 5 minutes. Cut between the bones into individual ribs or sections.

Squeeze fresh lime over the ribs, sprinkle with toasted sesame seeds, sliced scallions, and chopped cilantro and basil. Serve immediately with extra glaze on the side.