Gochujang Sticky Oven Ribs
Pork ribs baked slowly until tender, then brushed with gochujang glaze and blasted hot until sticky and lightly charred.
Made with Gochujang marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 40
- LevelEasy
- Costabout £4.16 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your gochujang marinade is ready (see the base recipe). Heat the oven to 150°C (130°C fan). Pour 4 tbsp of marinade into a clean bowl and keep the rest in the jar.
- 2
Rub the ribs all over with the salt and pepper. Wrap them tightly in foil in two parcels and put on a tray.
- 3
Bake for 2 hours until the meat is very tender and pulls back from the bones.
120 min - 4
Open the foil carefully, as hot steam will escape. Turn the oven up to 220°C (200°C fan). Put the ribs on a lined tray.
- 5
Brush with the clean marinade using a clean brush. Roast for 10 minutes, brush again and roast for 10 minutes more, until sticky and lightly charred.
20 min - 6
Rest for 5 minutes, cut into portions and scatter with spring onions and sesame seeds. Serve with lime wedges.
Tips
- Brush the glaze onto cooked ribs only, using a clean brush, so no raw meat contacts it.
- Wrapping in foil steams the ribs so they turn tender before the glaze goes on.
- The sugars burn fast, so watch the ribs in the final roast.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Reheat in a foil covered tray in the oven until steaming hot all the way through. Freeze for up to 2 months.
Questions
Can I use a slow cooker?
Yes. Cook the seasoned ribs on low for 7 hours, then glaze and finish under a hot grill for 10 minutes.
Which ribs are best?
Baby back ribs are leaner and quicker. Spare ribs have more fat and flavour. Either works with the same method.
How do I know the ribs are done?
The meat has shrunk back from the ends of the bones and pulls apart easily. Check the meat is steaming hot all the way through.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
