Korean Glazed Sticky Ribs Recipe

Preheat and trim

Preheat oven to 300°F (150°C). Remove the membrane from the back of the ribs (use a paper towel to get a grip). Trim any excess fat and cut the rack into 3–4 rib sections for easier handling.

Season

Pat ribs dry with paper towels. Evenly season both sides with kosher salt, black pepper, and garlic powder. Let rest 10 minutes at room temperature while you prepare the glaze.

Sear (optional but recommended)

Heat a large ovenproof skillet or saute pan over medium-high heat and add 1 tbs vegetable oil. When shimmering, sear ribs meaty-side down for 2–3 minutes until browned. Turn and sear the other side 1–2 minutes. This adds flavor but is optional if you prefer to skip.

Bake low and slow

Transfer ribs (seared side up) to a baking dish or keep in the ovenproof skillet. Cover tightly with foil and bake 2 to 2½ hours, until meat is very tender and pulling back from the bones about 1/4–1/2 inch.

Make the sauce base

While ribs bake, whisk together gochujang, soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and minced ginger in a small bowl until smooth.

Simmer

Pour the mixture into a small saucepan and add 1 cup water. Bring to a gentle simmer over medium heat, stirring occasionally. Let simmer 5 minutes to marry flavors.

Thicken

Mix 1 tsp cornstarch with 1 tbs cold water to form a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes until slightly thickened and glossy. Taste and adjust: add a touch more honey for sweetness, soy for saltiness, or gochujang for heat.

Glaze and broil

When ribs are tender, remove foil and spoon or brush a generous layer of the hot glaze over the ribs. Increase oven temperature to 475°F (245°C) or set to broil. Return ribs to oven uncovered and broil/high-heat bake 4–6 minutes until glaze is bubbly and caramelized—watch closely to prevent burning. Remove and brush another thin layer if desired.

Rest and garnish

Let ribs rest 5 minutes, then slice between bones into individual ribs or sections. Sprinkle toasted sesame seeds and sliced green onions over the ribs. Serve with lime wedges on the side if using.