Recipe for Slow-Baked Korean-Style Pork Ribs

© 2019 Kotokami LLC
  • 3 Racks of Pork Ribs
  • Preparation:
  • Cooking:
  • Waiting:


  • 2¾-3kg (3 racks, about 6lbs) Pork Ribs
  • Kosher Salt
  • 12g (2T) Ginger
  • 18 Garlic cloves
  • 126g (6T) Honey
  • 120g (6T) Red Pepper Paste (Gochujang)
  • 113g (8T) Unsalted Butter
  • 48g (3T) Soy Sauce


  • Preheat the oven to 250°F (121°C). On a large sheet pan or roasting pan, place the rib racks on enough aluminum foil that you will be able to wrap the meat into a package. Sprinkle salt on both sides of the ribs, and place them meat-side down. Slice the ginger into coins, peel the garlic cloves, and stud them throughout the ribs. Seal the pork ribs in the foil. Bake for 4 hours, or until the meat is tender.
  • Carefully open one end of the foil package. Strain out the liquid into a large pan. Keep the garlic, discard the ginger. Cook the liquid down for about 20 minutes on medium-high flame, stirring occasionally. Add the honey, pepper paste, butter, and soy sauce to the reduced pork liquid, then simmer on low-medium flame for 10 minutes, stirring continuously. The finished consistency should look like barbecue sauce, or honey. Turn off the flame and let the sauce sit for 5 minutes.
  • Open up the foil so that it lays flat on the pan. Brush a generous amount of sauce onto the rib side of each rack. Bake at 425°F (218°C) for 15-20 minutes. Remove from the oven, flip the racks meat-side up, and brush more sauce onto the racks. Put the garlic to one side. Bake again for 15-20 minutes. Take the pork ribs out of the oven and let them rest for 20 minutes.
  • Scoop the garlic into a small bowl. Slice the rack into individual pork ribs and serve with some radish and carrot slaw, or some radish kimchi.

*Bunny Wisdom*

  • If your foil isn't big enough to create a sealed pouch, fold together two long sheets side-by-side to make one large sheet.
  • The garlic can be eaten with the pork ribs, or smashed and stirred into leftover sauce.
  • We made a pouch versus having the ribs tightly wrapped in the foil. This allows the heat to swirl around the meat.
  • The reduced liquid should have an unctuous feel. We boiled down the liquid to about ⅓ of the original amount.
  • Don't be afraid to use a whisk when making the sauce. It helps bring all of the ingredients together.

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