Korean Pork Ribs with Sweet Heat and Gochujang Glaze
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
Glenn Connaughton
6
30 minutes
5 hours
890
American
Main Dish
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.
Ingredients
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- 3 racks St. Louis-style pork spareribs (about 3 pounds each)
- 2 tablespoons Japanese mayonnaise, divided
- 3 tablespoons Revolution Barbecue Korean BBQ Rub
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- 1 bottle Mexican Coke (made with cane sugar)
- 1/3 cup water
- 1/4 cup apple cider vinegar
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- 5 pats unsalted butter
- 1/4 cup light brown sugar
- 1/4 cup Korean rice syrup
- 1/4 cup spritz liquid (from mixture above)
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- 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.
