Sticky, Sweet, and Spicy: These Korean Pork Ribs Are a Whole Vibe

Korean Pork Ribs with Sweet Heat and Gochujang Glaze

May 26, 2025

Every time I cook these Korean Pork Ribs, I’m reminded of the first time I experimented with gochujang and realized it was a game-changer. These ribs are everything I love about barbecue—slow-smoked, sauced up, and packed with bold flavor—but with a Korean BBQ twist that delivers savory, sweet, spicy, and umami all in one bite. I season these with our Revolution Barbecue Korean BBQ Rub, then wrap them with butter and rice syrup to get that caramelized richness. What takes them over the top? That sticky gochujang glaze, finished with foil drippings and sesame oil. Whether you’re cooking for a crowd or just treating yourself, these ribs are built to impress.

Sticky, Sweet, and Spicy: These Korean Pork Ribs Are a Whole Vibe

Rated 5.0 stars by 1 users

Cuisine

American

Author: Glenn Connaughton

Glenn Connaughton

Servings

Prep Time

30 minutes

Cook Time

5 hours

Calories

890

These Korean Pork Ribs are smoked low and slow, then wrapped with butter, brown sugar, and Korean rice syrup for that signature sticky finish. Glazed with a gochujang-based Korean BBQ sauce that’s rich, sweet, and spicy, they’re loaded with bold flavor and finished with a kiss of smoke. Made with Revolution Barbecue’s Korean BBQ Rub, these ribs are the perfect fusion of backyard BBQ and Korean flavor. Korean rice syrup adds a mellow sweetness and glossy finish without overpowering the other ingredients—it’s a staple in Korean cooking for a reason. Look for it in your favorite Asian market or online, or substitute with agave or honey if needed.

Cook Mode

Ingredients

For the ribs

3 racks St. Louis-style pork spareribs (about 3 pounds each)
2 tablespoons Japanese mayonnaise, divided
3 tablespoons Revolution Barbecue Korean BBQ Rub

For the spritz

1 bottle Mexican Coke (made with cane sugar)
1/3 cup water
1/4 cup apple cider vinegar

For the foil wrap

5 pats unsalted butter
1/4 cup light brown sugar
1/4 cup Korean rice syrup
1/4 cup spritz liquid (from mixture above)

For the Korean BBQ sauce

1/2 cup gochujang
1/4 cup dark brown sugar
4 tablespoons light soy sauce (Aloha Shoyu preferred)
4 tablespoons Korean rice syrup (or substitute with agave or honey)
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons minced garlic
2 tablespoons Revolution Barbecue Korean BBQ Rub
2 tablespoons water
1 tablespoon sesame oil
2 tablespoons liquid reserved from foil wrap

Directions

Remove the membrane. Use a butter knife to loosen the membrane from the back of the ribs and pull it off with a paper towel for grip. Spread about 2 teaspoons of Japanese mayo on each rack to act as a binder, then coat both sides with Korean BBQ Rub. Let rest while you fire up the smoker.
Preheat your smoker. Set it to 250°F and use hickory wood for a strong, balanced smoke that complements the sweet and spicy profile of the ribs.
Mix the spritz. Combine Mexican Coke, water, and apple cider vinegar in a compression sprayer or spray bottle. Place the ribs meat-side up on the smoker and give them a light spritz. Smoke for 2 hours, spritzing every 40 minutes to help build bark and retain moisture.
Make the sauce. In a medium saucepan, combine gochujang, dark brown sugar, soy sauce, rice syrup, hoisin, vinegar, garlic, Korean BBQ Rub, and water. Simmer over medium-low heat for 15 to 20 minutes, stirring every couple minutes until thickened. Set aside off the heat.
Wrap the ribs. After 2 hours, lay out three large sheets of 18-inch-wide heavy-duty foil. Add pats of butter, brown sugar, rice syrup, and about 1 to 2 tablespoons of spritz liquid to each. Place the ribs meat-side down onto the mixture, wrap tightly, and return to the smoker for another 2 hours.
Unwrap and sauce. Carefully remove the ribs from the foil and reserve the liquid. Add 2 tablespoons of the foil drippings and sesame oil to your Korean BBQ sauce and stir to combine.
Glaze and finish. Place the ribs back on the smoker, meat-side up and unwrapped. Brush with sauce and smoke for 20 minutes. Apply a second coat of sauce and smoke for another 20 minutes to let the glaze set.
Rest and slice. Remove the ribs from the smoker and let them rest for 15 minutes. Slice between the bones and serve with extra sauce on the side.

Recipe Note

If you’ve never used Korean rice syrup before, you’re in for a treat. It gives these ribs their glossy, sticky finish without being cloyingly sweet, and helps the glaze cling to every bite. Paired with the subtle spice and smoky backbone from our Korean BBQ Rub, this dish brings a world of flavor to your backyard. And don’t sleep on that bottle of Mexican Coke in the spritz—it’s made with real sugar and helps build bark while adding depth and just a hint of caramel. Grab a bottle in the soda aisle at your grocery store (look for the glass ones). Your ribs will thank you

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (450 grams)
Calories 890, Fat 52 grams, Polyunsaturated Fat 9 milligrams, Monounsaturated Fat 18 milligrams, Carbs 38 grams, Fiber .5 grams, Sugar 25 grams, Protein 58 grams, Sodium 1180 milligrams, Potassium 820 milligrams, Iron 2.9 milligrams