Spicy Korean Ribs

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  • 4 racks baby back pork ribs
  • salt and ground black pepper to taste
  • 1 small onion, sliced
  • 1 cup kochujang (Korean hot sauce)
  • ¼ cup white vinegar
  • ¼ cup minced garlic
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 (1 1/2 inch) piece fresh ginger root, minced, or to taste
  • 1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste
  • 1 (12 fluid ounce) bottle pilsner-style lager
  • 1 ½ teaspoons toasted white sesame seeds
  • 1 ½ teaspoons toasted black sesame seeds


  • Step 1: Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
  • Step 2: Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
  • Step 3: Preheat the oven to 325 degrees F (165 degrees C).
  • Step 4: Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
  • Step 5: Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
  • Step 6: Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.

Cook’s Note:

Instead of grilling, you can finish these ribs in the broiler at 400 degrees F (200 degrees C).

Nutrition Facts: