When it comes to unforgettable grilled dishes, these Spicy Korean Gochujang Grilled Ribs with Pickled Cucumber are in a league of their own. Marinated in a fiery and deeply savory gochujang-based Korean BBQ marinade, then grilled to sticky, charred perfection, these ribs capture everything we love about Korean street food and backyard cookouts. They're a perfect fusion of bold flavors, featuring the unmistakable umami of fermented chili paste, sweet soy notes, and tangy rice vinegar—all paired with the cooling crunch of quick pickled cucumbers. Whether you’re a fan of Korean pork ribs, crave the sweet-savory balance of Chinese spare ribs recipes, or just want to spice up your grilling game, this dish hits every mark.
Spicy Korean Gochujang Grilled Ribs with Pickled Cucumber
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Marinating time 9 hours hrs
Total Time 10 hours hrs 10 minutes mins
Course Main Course
Cuisine Korean
Grill (charcoal or gas) Charcoal adds a more authentic smoky flavor that pairs beautifully with the gochujang marinade, but a gas grill works well too.
Mixing bowls At least two—one for the marinade, one for the cucumber pickles.
Plastic or Glass Container For marinating the ribs overnight. Avoid metal containers.
Tongs For flipping the ribs on the grill.
Brush or spoon To baste the ribs with marinade as they cook.
Knife and Cutting Board For prep work.
For the Ribs
- 3 lbs pork spare ribs St. Louis-style or baby back ribs work well
- 1/2 cup gochujang Korean red chili paste
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp honey
- 4 garlic cloves minced
- 1- inch piece of ginger grated
- 1 tbsp toasted sesame seeds for garnish
- 2 scallions finely sliced (for garnish)
For the Pickled Cucumber
- 1 large English cucumber thinly sliced
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp crushed red pepper flakes optional
- 1 tsp sesame oil
Step 1: Prepare the Korean BBQ Marinade
In a medium bowl, combine gochujang, soy sauce, rice vinegar, sesame oil, brown sugar, honey, garlic, and ginger. Mix until smooth and taste for balance—adjust with a bit more sugar or vinegar if needed. This marinade is key for achieving the sticky, spicy-sweet flavor associated with authentic korean bbq ribs. It’s a versatile korean short ribs marinade that works beautifully for both beef and pork.
Step 2: Marinate the Ribs
Place the ribs in a shallow dish or sealable plastic bag. Pour the marinade over the ribs, ensuring they’re well-coated. Reserve about 1/4 cup of marinade for basting later. Cover and refrigerate for at least 6 hours, preferably overnight. This step is essential if you want to replicate the rich depth found in traditional korean pork spare ribs recipe or asian short ribs recipe.
Step 3: Make the Pickled Cucumber
While the ribs marinate, toss the cucumber slices with rice vinegar, sugar, salt, red pepper flakes, and sesame oil in a small bowl. Let sit for at least 30 minutes to develop flavor. These pickles balance the heat of the gochujang and add brightness to the dish.
Step 4: Preheat the Grill
Bring your grill to medium-high heat (about 375°F to 400°F). If using charcoal, wait until the coals are ashed over and spread them evenly. Lightly oil the grates to prevent sticking.
Step 5: Grill the Ribs
Remove ribs from marinade and let excess drip off. Place ribs on the grill, meat side down. Cover and cook for about 20 minutes, turning occasionally. Begin basting with the reserved marinade in the last 15 minutes of grilling. Continue flipping and basting every 5 minutes until ribs are deeply charred, sticky, and cooked through—about 45 minutes total.
The technique here works well whether you're following a korean bbq pork ribs approach or riffing off a chinese rib tips recipe. Either way, grilling locks in flavor and caramelizes the sugars for that irresistible crust.
Step 6: Garnish and Serve
Once cooked, transfer ribs to a cutting board and let rest for 5 minutes. Slice between the bones, garnish with sesame seeds and scallions, and serve alongside pickled cucumbers. You can also add steamed rice or lettuce wraps to round out the meal.
Pairings
These spicy Korean gochujang grilled ribs go best with:
Starch-Based Sides
- Steamed Jasmine or Sticky Rice: It absorbs the spicy-sweet sauce beautifully.
- Kimchi Fried Rice: Adds layers of fermented funk and crunch.
- Japchae (Korean Glass Noodles): A slightly sweet, savory noodle dish that balances the bold ribs.
Vegetables
- Grilled Scallions or Zucchini: A smoky char matches the ribs perfectly.
- Spicy Korean Slaw: Think cabbage, carrot, and daikon with a chili-lime dressing.
Drinks
- Soju or Korean Beer (like Hite or Cass): Refreshing and light, ideal to cut through the richness.
- Iced Barley Tea (Boricha): Traditional and cleansing, great with heavy grilled meats.
These pairing ideas are great whether you're making korean bbq short ribs, asian pork ribs, or a fusion version like this one.
FAQs
1. What kind of ribs should I use for this recipe?
Pork spare ribs are ideal here because they have a good ratio of meat to fat, which keeps them juicy during grilling. However, baby back ribs work just as well for a more tender, less fatty result. If you’re aiming for a korean pork ribs vibe, either cut will work.
2. Can I use beef instead of pork?
Absolutely. This marinade is fantastic on beef short ribs too—especially if you’re going for traditional korean beef short ribs or galbi. Just adjust cooking time depending on thickness.
3. Do I have to marinate overnight?
While overnight marination ensures deeper flavor, even 6 hours will do the trick. The gochujang and soy base penetrates the meat quickly thanks to the acidic vinegar and salt content, similar to any good asian pork ribs marinade.
4. Can I bake instead of grill?
Yes, you can bake at 375°F for 45–50 minutes, then finish under the broiler for 5–7 minutes to caramelize the glaze. This approach mirrors the texture found in a classic chinese boneless spare ribs recipe.
5. How spicy is this recipe?
It’s moderately spicy, but the heat is balanced by sweetness and acidity. If you prefer it milder, reduce the gochujang slightly and add more honey. This balance is a hallmark of many popular Korean BBQ recipes.
