Korean Spicy Gochujang Teriyaki Ribs

Ingredients

• 1.5 pounds Pork spare ribs
• 3 tablespoons Gochujang (Korean red pepper paste)
• 2 tablespoons Soy sauce (low-sodium)
• 1 tablespoon Rice vinegar
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, freshly grated
• 1 teaspoon Erythritol or monk fruit sweetener
• 1 tablespoon Olive oil
• 1/2 teaspoon Black pepper
• 2 stalks Green onion, sliced for garnish(optional)

Instructions

1. 1

   1. In a bowl, whisk together gochujang, soy sauce, rice vinegar, minced garlic, grated ginger, sweetener, olive oil, and black pepper to form the marinade.

2. 2

   2. Pat the pork spare ribs dry, then cut them into individual rib sections. Place ribs in a resealable bag or shallow dish and pour the marinade over them, ensuring all pieces are coated. Marinate at room temperature for 20 minutes, then refrigerate for the remaining 15 minutes of prep time.

3. 3

   3. Preheat the oven to 300°F (150°C). Arrange the marinated ribs on a rack set over a baking sheet, reserving any excess sauce. Cover loosely with foil and roast for 80 minutes, basting with the reserved sauce halfway through.

4. 4

   4. Increase the oven temperature to 425°F (220°C) and remove the foil. Roast for an additional 15 minutes, or until the ribs develop a caramelized, slightly charred surface.

5. 5

   5. Heat a grill pan or cast‑iron skillet over high heat. Transfer the ribs and sear each side for 1–2 minutes to achieve a smoky finish.

6. 6

   6. Rest the ribs for 5 minutes, then garnish with sliced green onion before serving.