Print

Flavorful Gochujang Honey-Glazed Baby Back Ribs Recipe with Easy Kimchi Coleslaw

gochujang honey glazed baby back ribs - featured image
Print Recipe

Sweet, sticky baby back ribs glazed with a spicy gochujang honey sauce paired with a refreshing, tangy kimchi coleslaw. A perfect fusion of bold Korean flavors and comforting textures.

Ingredients

Scale
  • 2–3 pounds baby back ribs, trimmed
  • 3 tablespoons gochujang paste
  • 1/4 cup honey (85g), preferably raw or organic
  • 2 tablespoons soy sauce, low sodium if preferred
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon toasted sesame oil
  • Black pepper to taste
  • 1 cup kimchi (150g), roughly chopped
  • 2 cups green cabbage (150g), thinly shredded
  • 1 medium carrot, julienned or grated
  • 2 stalks green onions, thinly sliced
  • 1/4 cup mayonnaise (60ml) or Greek yogurt for lighter option
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 300°F (150°C). Pat baby back ribs dry with paper towels and remove silver skin membrane from the back of ribs if present.
  2. In a small saucepan over low heat, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Stir constantly for about 5 minutes until smooth and slightly thickened. Lower heat if mixture bubbles aggressively.
  3. Place ribs bone-side down on a wire rack set over a rimmed baking sheet. Cover tightly with foil and bake for 1 hour and 45 minutes.
  4. Remove ribs from oven, discard foil, and brush ribs generously with the gochujang honey glaze. Switch oven to broil and return ribs for 5 to 7 minutes, watching closely to caramelize glaze without burning.
  5. While ribs bake, toss chopped kimchi, shredded cabbage, carrot, and green onions in a medium bowl. In a separate small bowl, whisk mayonnaise, rice vinegar, honey, salt, and pepper. Pour dressing over veggies and mix well. Refrigerate until serving.
  6. Let ribs rest for 5 minutes after broiling. Slice between bones and serve with a generous scoop of kimchi coleslaw.

Notes

Remove the silver skin membrane from ribs for tenderness. Keep heat low when making glaze to avoid burning. Use a wire rack for even cooking and better glaze caramelization. Let kimchi coleslaw sit for 20 minutes before serving for better flavor. Leftover glaze can be brushed on ribs if dry. Store ribs and coleslaw separately in fridge up to 3 days. Reheat ribs covered at 300°F for 15 minutes.

Nutrition

Keywords: gochujang ribs, honey glazed ribs, baby back ribs, kimchi coleslaw, Korean ribs, spicy ribs, easy ribs recipe, Korean fusion, sticky ribs, coleslaw side

Find it online: https://lirafood.com/flavorful-gochujang-honey-glazed-baby-back-ribs-recipe-with-easy-kimchi-coleslaw/