JOIN! 12 Weeks for $1

Gochujang-Glazed Baby Back Ribs

4-6 Servings

4 hours 45 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Korean dwaeji kalbi are pork ribs seasoned with gochujang (a fermented chili paste), garlic, sugar and a few other high-impact ingredients. The ribs typically are grilled for only enough time to cook the pork through, not for hours on end to render the meat American-barbecue tender. However, for our version, which is a riff on Sohui Kim’s recipe from “Korean Home Cooking,” we use the oven for convenience and we cook the ribs to that ultra-tender state. Look for gochujang in the international aisle of the supermarket or in Asian grocery stores. When shopping for baby back ribs, try to select meaty racks of equal size so they cook at the same rate.




Don’t use regular foil, as it’s too thin and narrow to securely wrap the racks of ribs. Be sure to use extra-wide (18-inch) heavy-duty foil. When wrapping the ribs in foil, be sure to position the racks meaty side down and keep them that way when placing them on the rack before baking. This allows the meat to braise in the pork juices that collect in the foil.

4 hours

45 minutes active



Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Michael S.
August 15, 2022
Sweet and the right heat
Tyler B.
June 27, 2022
Perfect recipe! Best ribs of my life!
Sheri H.
May 25, 2023
Go Gochjang!
Will definitely be adding this to the rib rotation! My two foodie daughters loved this recipe and served up the compliments. The flavor is rich without being overwhelmingly spicey, the technique straightforward, and the cooking time delivers extremely tender ribs. Two things I especially appreciated: being able to use the same sauce for cooking and then basting at the end; and the slicing of the membrane rather than removing it entirely. The latter will be a real time saver moving forward. Served with rice and broccoli for a completely satisfying first-time. Milk Street meal!
Robert J.
May 15, 2023
Fantastic recipe. A huge hit every time. My only suggestion is to use a fat separator in Step 3 rather than trying to skim the fat with a spoon in Step 4. This past weekend I doubled the recipe to prepare 4 racks. I put two on the upper-middle oven rack and two on the lower-middle rack, and it worked out great. I left the rack in the upper-middle spot for broiling.
Beth M.

Just made these today. I had cut out a rib recipe from another mag to have this week between the holidays but then saw this one published. Amazing. I would not change a thing. The only thing I noticed that a normally detailed Milk Street didn't state was where the rack should be in the oven when broiling. Due to the lack of comment I at first left it in the middle where it was stated to be for the cooking portion of the ribs. I moved it up one right away though as even for a 2 minute broiling time in the first step I could tell there was not enough broiling happening. The upper middle level was perfect. The ribs were amazingly tender with a wonderfully flavored sauce that had just a little zing. Well done Milk Street. This is a good "Tuesday Night" meal when one works from home during a pandemic. Very little active time so I threw these in the oven at a little after 2 and they were done by a little after 4:30. I then threw some potatoes in to roast while the ribs were resting so the timing on everything was perfect.

Thomas K.

Made these today for staff meal at my restaurant. Phenomenal. Perfect balance of sweet and spicy. Wouldn’t change a thing.

Sean K.

I whipped these up on Sunday morning for lunch and caused quite a ruckus around the nook table as we lapped these up hungrily. Absolutely delicious! The only thing I did differently was cooking them sous vide at 91ºC for 3 hours instead of in foil in the oven. Once I brushed on the reduced juices plus reserved marinade and stuck them under the broiler, people really stood up and took notice! I served them with the Gamja Jorim from Milk Street May-June 2018 as a side and it made for a phenomenal lunch. Our only regret: we wanted more ribs! Next time: double recipe.

Daphne K.

Sous vide, great idea before broiler the ribs!!

Jennifer B.

Great ribs and easy on the eyes. A little bit messy, but ok, it was worth it.