Description
Sticky, sweet, and spicy Korean-glazed baby back ribs paired with caramelized charred pineapple for a bold, unforgettable fusion dish.
Ingredients
Scale
- 2 pounds Baby Back Ribs
- 3 tablespoons Gochujang
- 1/4 cup Soy Sauce
- 3 tablespoons Brown Sugar
- 1 tablespoon Sesame Oil
- 4 cloves Fresh Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 1 tablespoon Rice Vinegar
- 1 whole Pineapple, peeled and sliced into rings
- 2 stalks Green Onions, thinly sliced
- 1 tablespoon Sesame Seeds
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with foil and place a wire rack on top.
- In a bowl, whisk together gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar. Reserve one-third of the glaze for later.
- Place the ribs on the rack. Brush them with marinade, cover with foil, and bake for 2.5 hours.
- After baking, remove foil and brush with reserved glaze. Preheat grill or broiler.
- Grill or broil ribs for 5–7 minutes, basting and flipping until caramelized. Grill pineapple until charred and juicy.
- Slice ribs and arrange on a platter with grilled pineapple. Garnish with green onions and sesame seeds.
- Serve warm with rice or sides of choice.
Notes
- Marinate ribs overnight for deeper flavor.
- Use a wire rack to prevent ribs from steaming.
- Fresh garlic and ginger give the best results.
- Grill pineapple just until caramelized to avoid mushiness.
- Double the glaze for extra dipping or to use on other proteins.
Nutrition
- Serving Size: 1 portion (approx. 1/4 rack + pineapple)
- Calories: 610
- Sugar: 18g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 13g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
Keywords: Korean ribs, baby back ribs, gochujang glaze, grilled pineapple, Korean BBQ, sticky ribs