15-Minute Sticky Gochujang Grilled Ribs


Gone are the days of belaboring a smoker for 3 hours in order to enjoy a rack of ribs. These ribs get seasoned well in advance, which helps to keep them juicy, and moist as they cook over medium heat on the grill for just 10-15 minutes. The resulting ribs eat more like a juicy tender pork chop or steak than a fall-off-the-bone braisey piece of meat, but in the most deliciously satisfying and low-lift way. Just be sure you take the time to season them ahead of time, it makes all the difference in the world.

Active Time: 10 Mins

Total Time: 25 mins

Screenshot 2024-05-23 at 10.55.12 PM


  • 1” piece of ginger


  • Kosher salt
  • 3-4 tablespoons bbq spice rub (any store-bought mix)
  • ½ cup gochujang
  • ½ cup apple cider vinegar
  • ¼ cup honey


  • 2 racks baby back pork ribs (about 3½-4 ½ lbs)

1. Season the ribs:

  • Cut 2 racks baby back pork ribs into 3-4 rib sections, slicing downward in between the bones where your knife will easily slide through. Season the ribs all over with kosher salt and a very generous coating of BBQ spice blend of your choice. *You can and should season the ribs up to 2 days in advance. The longer it sits the better the seasoning will penetrate the meat. Cover and refrigerate, but pull them out 30 min or so before cooking. At a minimum, let them sit with seasoning for 2 hours.

2. While the ribs sit, make the gochujang glaze:

  • In a small skillet, combine ½ cup gochujang, ½ cup apple cider vinegar, ¼ cup honey, and a big pinch of salt. Finely grate 1” fresh ginger on a microplane right into the skillet. Whisk well. Set over medium heat and bring to a simmer, whisking until it just begins to burble and thicken, about 2 minutes– don’t over-reduce it, it should be something like the consistency of ketchup.

3. Grill:

  • Prepare a grill or grill pan for medium heat. If you’re using charcoal, you’ll know you’re at medium heat when you can hold your hand over the grates for 4 to 5 seconds without getting burnt.
  • Arrange the ribs, bone side down on the grill, and cook covered, for 5 to 6 minutes. Brush the ribs all over with some of the gochujang glaze before giving them a turn. Continue turning and brushing all over every few minutes until the meat at the thickest part in between two bones registers 170°F when probed with a thermometer. Total cook time will vary greatly depending on how large your ribs are but figure between 10-16 minutes. Brush once more with glaze and then transfer to a cutting board

4. Serve:

  • Slice the ribs in between each bone and arrange on a serving platter. Season with flaky sea salt and serve hot.

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