Sticky Pork Ribs with Gochujang Glaze
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 3hrs 40mins
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- Serves
- 4
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- Calories
- 1226
Deliciously sticky and spicy, these Korean-inspired ribs are slow cooked until tender, and then placed under the grill to caramelise the unctuous glaze to make a great sharing meal.
recipe updated Jul 21, 2025
Ingredients
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- Garlic clove
- 4
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- Ginger
- 15 g
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- Green onion
- 3
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- Pork ribs
- 1.5 kg
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- Fine sea salt
- as needed
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- Gochujang
- 100 g
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- Gochugaru
- 1 tablespoon
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- Light soy sauce
- 2 tablespoons
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- Honey
- 50 g
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- Dark brown sugar
- 50 g
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- Rice vinegar
- 3 tablespoons
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- Ketchup
- 80 g
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- Sesame oil
- 1 teaspoon
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- Water
- 100 g
Tools
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Oven
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Cooking Chef XL
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Small bowl
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Baking tray - large
Step preview
- Preheat the oven - 120ºC
- Season the pork ribs with salt then place on a large piece of tin foil
- Transfer onto a baking tray and set aside
- Fit the Stir Tool
- Add the ingredients into the appliance bowl
- Cook - 6 minutes, 105ºC, speed Stir 2
- Transfer prepared glaze into a small bowl and allow to cool - 10 minutes
- Brush both sides of the ribs with the glaze
- Wrap the ribs tightly with foil ensuring the seam faces upwards
- Bake - 1 hour 30 minutes, 120ºC
- Remove from the oven and carefully open the foil
- Brush the ribs with more glaze, then seal the foil tightly again
- Bake - 1 hour 30 minutes, 120ºC
- Remove from the oven
- Preheat grill to high temperature
- Unwrap the ribs and place onto the baking tray
- Pour any juices from the foil and baking tray into a small bowl with glaze, and mix to combine
- Pour the contents of the bowl over the ribs and place the tray under the grill
- Cook until sticky and slightly charred - 5 minutes
- Top with spring onions
- Serve