Smoked Gochujang Baby Back Ribs

Written By katherine owen

Smokey Ribs in 3-2-1:

Glossy ribs brushed with vibrant gochujang BBQ sauce.

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!

Smoked Guchujang Baby Back Ribs.

Recipe:

Prep Time: 30 minutes
Cook Time: 6 hours
Yield: Serves 4-6

Ingredients

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

katherine owen
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