Smoked Gochujang Baby Back Ribs
By Katherine OwenJanuary 27, 2025
Smokey Ribs in 3-2-1:
These Smoked Gochujang Baby Back Ribs deliver bold, Korean-inspired flavors with perfectly tender, fall-off-the-bone meat. The goated 3-2-1 method—three hours of smoking, two hours foil-wrapped for tenderness, and one hour to glaze and caramelize—guarantees consistent results. Honestly, I don’t know what else to tell you other than they were SO good and you should make them. I know I’m going to again soon. By swapping traditional BBQ flavors for the spicy-sweet tang of gochujang and kecap manis, this recipe creates a unique fusion of smoky, savory, and umami-packed goodness that’s always sure to impress.
Essential Tools for Smoked Gochujang Baby Back Ribs:
- Smoker: For slow smoking the ribs at a consistent low temperature.
- Wood Chips: Hickory, cherry, or applewood for smoky flavor.
- Aluminum Foil: For wrapping the ribs during the tenderizing stage.
- Spray Bottle: For spritzing the ribs with apple cider vinegar and water.
- Basting Brush: For coating the ribs with sauce during the final stage.
- Meat Thermometer: To monitor internal temperatures if needed.
Serving Suggestions
Pair these Smoked Gochujang BBQ Sauce Baby Back Ribs with a bright, fresh cucumber salad, a side of lettuce and perilla leaves, and a serving of steamed white rice for a complete meal. The cucumber salad provides a crisp and refreshing contrast to the smoky, spicy ribs, while the lettuce and perilla leaves allow you to create Korean-style wraps. Add a scoop of rice to each wrap for a balanced bite. This spread is perfect for sharing and will transport your taste buds to a smoky BBQ feast with Korean-inspired flair!
Recipe Information
Prep Time: 30 minutes
Cook Time: 6 hours
Yield: Serves 4-6
Ingredients
- Dry Ingredients:
- 1 large leek, cleaned, trimmed, and cut into 1-inch medallions
- 3 medium potatoes, peeled and cubed
- 2 parsnips, peeled and chopped
- 3 cloves garlic, thinly sliced
- 5 cups chicken stock (or vegetable stock for a vegetarian option)
- 1/2 cup pastina (Stellette or any small pasta)
- 2 sprigs fresh thyme
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 1 slice crusty bread per serving, toasted and buttered (optional)
Instructions
- For the Ribs:
- 2 racks of baby back ribs
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- For the Wrapping:
- 2 tbsp honey
- 3 tbsp black vinegar (or apple cider vinegar)
- For the Gochujang BBQ Sauce:
- 1/2 cup gochujang (Korean red chili paste)
- 1/3 cup ketchup
- 1/4 cup kecap manis (sweet soy sauce)
- 1/4 cup rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tsp fresh grated ginger
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/4 cup water (to adjust consistency)
Directions
- Prepare the Ribs:
- Remove the membrane from the back of the baby back ribs by sliding a knife under it and pulling it off with a paper towel for grip.
- In a small bowl, mix kosher salt, black pepper, smoked paprika, onion powder, and brown sugar. Rub this mixture evenly over both sides of the ribs.
- Let the ribs sit at room temperature for 30 minutes while you prepare the smoker.
- Preheat the Smoker:
- Preheat your smoker to 225°F (107°C) and add your favorite wood chips (e.g., hickory or cherry) for a smoky flavor.
- Smoke the Ribs (3 hours):
- Place the seasoned ribs directly on the smoker grates, bone-side down. Smoke the ribs for 3 hours at 225°F, spritzing with a mixture of black vinegar and water every 45 minutes to keep them moist.
- Wrap the Ribs (2 hours):
- After 3 hours, remove the ribs from the smoker. Lay each rack on a large piece of aluminum foil. Brush with honey and spray with black vinegar. Wrap the ribs tightly in the foil.
- Return the wrapped ribs to the smoker and cook for 2 hours at 225°F.
- Prepare the Gochujang BBQ Sauce:
- While the ribs are cooking, combine gochujang, ketchup, kecap manis, rice vinegar, honey, sesame oil, brown sugar, grated ginger, minced garlic, smoked paprika, and water in a saucepan.
- Simmer the sauce over medium heat for 10-15 minutes, stirring frequently, until it thickens slightly. Adjust the consistency with water as needed.
- Finish the Ribs (1 hour):
- Carefully unwrap the ribs and place them back on the smoker, bone-side down. Brush a generous amount of the gochujang BBQ sauce on both sides of the ribs.
- Cook the ribs uncovered for an additional 1 hour, basting with the sauce every 20 minutes.
- Serve:
- Remove the ribs from the smoker and let them rest for 10 minutes. Slice between the bones and serve with any remaining gochujang BBQ sauce on the side.
Chef’s Notes
- Use fresh, high-quality gochujang paste for the best flavor—it’s the star of the sauce!
- If you’re new to smoking, start with milder wood chips like apple or cherry for a subtle smoky flavor that complements the gochujang.
- For a slightly spicier kick, add a teaspoon of red chili flakes to the sauce while simmering.
- This recipe works great with spare ribs as well; just adjust the cooking time as needed.
- Leftover ribs can be reheated in the oven or enjoyed cold for a flavorful snack.
