Spicy Glazed Pork Ribs
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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These spicy glazed pork ribs offer a sophisticated twist on a classic barbecue favourite, utilising the deep, fermented heat of gochujang. By marinating the ribs for several hours, the meat becomes infused with a balance of savoury soy and sweet brown sugar, ensuring every bite is packed with flavour. Slow-cooking under foil keeps the pork succulent, while a final blast of heat creates that sought-after sticky, caramelised finish that is characteristic of great ribs.
As a high-protein main course, this dish is as nourishing as it is indulgent. It is an excellent choice for weekend entertaining or a hearty family meal, especially when served alongside a crisp slaw or steamed greens. For the best results, prepare the ribs a day in advance to allow the spices to penetrate the meat fully, making the final cooking process effortless.
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Ingredients for Spicy Glazed Pork Ribs
80g gochujang (Korean hot pepper paste)
2 tablespoons dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Kosher salt
1.4kg baby back pork ribs, separated into individual ribs
How to make Spicy Glazed Pork Ribs
Back to contentsWhisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
Preheat oven to 177°C. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 232°C. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40–45 minutes longer.
DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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