Description
Spicy Korean Gochujang Grilled Ribs with Pickled Cucumber is a bold and flavorful dish featuring ribs marinated in a spicy, savory gochujang-based Korean BBQ sauce and grilled to perfection. It’s a fusion of Korean street food and backyard cookout flavors, complemented by the cool crunch of quick pickled cucumbers.
Ingredients
- 3 lbs pork spare ribs
- 1/2 cup gochujang
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp honey
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tbsp toasted sesame seeds (for garnish)
- 2 scallions, finely sliced (for garnish)
- 1 large English cucumber, thinly sliced
- 1/4 cup rice vinegar (for pickles)
- 1 tbsp sugar (for pickles)
- 1 tsp salt (for pickles)
- 1/2 tsp crushed red pepper flakes (optional, for pickles)
- 1 tsp sesame oil (for pickles)
Instructions
- Prepare the Korean BBQ Marinade: In a medium bowl, combine gochujang, soy sauce, rice vinegar, sesame oil, brown sugar, honey, minced garlic, and grated ginger. Mix until smooth. Reserve about 1/4 cup of marinade for basting.
- Marinate the Ribs: Place the ribs in a shallow dish or sealable plastic bag. Pour the marinade over the ribs, ensuring they are well-coated. Cover and refrigerate for at least 6 hours, preferably overnight.
- Make the Pickled Cucumber: In a small bowl, toss the cucumber slices with rice vinegar, sugar, salt, optional red pepper flakes, and sesame oil. Let sit for at least 30 minutes.
- Preheat the Grill: Bring your grill to medium-high heat (375°F to 400°F). Lightly oil the grates.
- Grill the Ribs: Remove ribs from marinade, allowing excess to drip off. Place ribs on the grill, meat side down. Cover and cook for about 20 minutes, turning occasionally. Baste with the reserved marinade in the last 15 minutes of grilling. Continue flipping and basting every 5 minutes until ribs are deeply charred, sticky, and cooked through, about 45 minutes total.
- Garnish and Serve: Transfer the grilled ribs to a cutting board and let rest for 5 minutes. Slice between the bones, garnish with toasted sesame seeds and sliced scallions. Serve with the pickled cucumbers.
Notes
- Charcoal grilling imparts a more authentic smoky flavor that complements the gochujang marinade.
- Avoid using metal containers for marinating the ribs.
- The pickled cucumbers help balance the heat and add a refreshing element to the dish.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
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