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  • Writer's pictureHelen ModernPepper

🌶SPICY Fall-Off-The-Bone OVEN-BAKED Southern-Style BBQ Pork Ribs w/ Korean BBQ Gochujang Sauce 돼지갈비

Updated: Dec 8, 2019

Summer is all about having lots of fun hanging out with your friends and family over BBQ parties! This BBQ pork recipe is SUPER EASY AND it is Fall-Off-The-Bone-And-Melts-In-Your-Mouth-DELICIOUS! And guess what? You don't need an outdoor grill to make these delicious pork ribs! Shh🤫...THESE ARE OVEN-BAKED RIBS😉

Adding that Korean twist to a Southern Style Dry Rub BBQ Pork Ribs is a Korean Red Pepper Paste (GoChuJang) Glaze. IT IS FINGER-LICKING-GOOD with just a perfect amount of SPICY-HEAT. AND to upgrade your favorite bottled BBQ sauce, add some of this GoChuJang glaze. This mixture of sauces will take your BBQ Pork Ribs to another dimension of YUMMINESS...FOOD Heaven!

You'll find the following below:

- Ingredient List

- links for ingredients and suggested kitchen gadgets for this recipe

- Recipe Instructions

- Instructions For Outdoor Grilling

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Dry Rub Spices

(Serving Size: Enough to fully cover 2 racks of pork ribs and have some leftovers for additional seasoning for your next bbq grilling)

- 1 cup Brown Sugar

- 1/2 Kosher salt

- 1/2 Sweet Paprika

- 1/4 cup Garlic Powder

- 1/8 cup Onion Powder

- 1 Tbsp Dried Oregano

- 1 Tbsp Dried Rosemary

- 1 Tsp Black Pepper

- 1 Tsp Celery Salt

- 2 Bay Leaves

Optional Spices: Korean Red Pepper Flakes and Cayenne Pepper

- 1 Slab/Rack of St. Louis Cut Pork Ribs (can substitute Baby Back Ribs Cut Slab)

Korean Red Pepper Paste (GoChuJang) Glaze

- 1 Tbsp GoChuJang

- 2 Tbsp Water

- 2 Tbsp Honey

- 1 Tbsp Brown Rice Vinegar

- 1/2 Tsp Garlic Powder

- 1 Tbsp Scallion/Green Onions (finely minced)

Smoky BBQ Sauce With Korean Red Pepper Paste (GoChuJang) Glaze

Equal parts of your favorite bottled BBQ sauce and the Korean GoChuJang Glaze using the ingredients listed above.

My favorite bottled BBQ sauce:

Kinder's Organic Mild BBQ Sauce 30 oz Pack of 2 Links For Ingredients & Suggested Kitchen Gadgets:

(CLICK on the links below to view the item, NOT the pictures!)

Chung Jung One Sunchang Hot Pepper Paste Gold (GoChuJang): Korean Red Pepper Paste

Korean Red Hot Chili Pepper Flakes Powder

Simply Organic Cayenne Pepper - Certified Organic

Starwest Botanicals Organic Ground Cayenne Pepper Powder 35K H.U, 1 Pound Bulk Spice

100% Pure Raw & Unfiltered Honey - Kosher Certified

Mizkan Pure Brown Rice Black Vinegar (Domestic Brown Rice 100%)

Wholesome Organic Dark Brown Sugar, Fair Trade, Non GMO, 1.5 LB (Pack of 6)

C&H, Cane Sugar, Dark Brown, 2lb Bag (Pack of 2)

Szeged Sweet Paprika Seasoning Spice

Indus Organics Paprika Powder, 1 Lb Jar, Premium Grade, 100% USDA Certified Organic

Diamond Crystal Kosher Salt, 3 lbs

Pride Of India - Organic Garlic Powder, Half Pound

McCormick Granulated Garlic

Simply Organic Oregano | Certified Organic | 0.75 oz. (3 Pack)

Simply Organic Rosemary Leaf Whole Certified Organic, 1.23-Ounce Container

Gourmet Celtic Sea Salt Organic Celery Seasoned Salt Blend – Classic Celery Salt

Simply Organic Bay Leaf Certified Organic

Spicy World Peppercorn (Whole)-Black Tellicherry

COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch

Clean Ones 513017 500 Count Disposable Poly Gloves

Premium Silicone BBQ Gloves & Grill Gloves in Attractive Gift Box | 13.5" Long for Better Protection | These Grilling Gloves are Best For Barbecue & Oven | Heat Resistant to 442F

USA Pan Bakeware Extra Large Sheet Baking Pan and Bakeable Nonstick Cooling Rack Set

Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set

Reynolds Wrap Heavy Duty Aluminum Foil (75 Square Foot Roll)

Reynolds Wrap Pitmaster’s Choice Super Strength Aluminum Foil (37.5 Square Foot Roll)

Wusthof Classic 8-Inch Chef's Knife

Wüsthof Twelve Piece Block Set

Wusthof Classic 7-piece Slim Knife Block Set


To Make The Dry Rub: In a large mixing bowl, add the spices and mix well. Store the leftover dry rub in a ziplock bag (double/triple bag) and store it in the freezer until next use.

To Make The Korean GoChuJang Glaze: Place all the ingredients in a mixing bowl and mix thoroughly. You can prepare this glaze a few days in advance and store it in the refrigerator.

To Make The Smoky BBQ Sauce With GoChuJang Glaze: Add equal parts of your favorite smokey BBQ sauce and the GoChuJang glaze, and mix thoroughly. You can also prepare this sauce a few days in advance and store it in the refrigerator.

In a large baking sheet (wide enough to accommodate the width of the slab of ribs), place a long sheet of HEAVY DUTY aluminum foil (if you are not using the heavy-duty grade, please use two layers of the aluminum sheets), with the midpoint of the sheet, over the backing sheet. Then place the slab of the ribs on top of the aluminum foil.

Preparing The Slab Of Pork Ribs: Turn the slab over so the bones are facing up. Using a butter knife, gently go under the membrane over the bones (as shown in the video). Once you have enough membrane skin to start pulling, use a paper towel or a kitchen towel to hold the piece of the membrane skin and start pulling. Remove ALL of the membrane skin. Sometimes the membrane skin will come off in one big piece and other times, you'll need to pull off small sections at a time.

Once the membrane skin is removed, it is ready for the dry rub. Generously sprinkle the dry rub on both sides of the ribs. Remember to move around the flap of fat and meat to generously coat the dry rub. It is critical to gently massage the dry rub into the flesh of the meat. It is also important to NOT overcoat the dry rub on the meat. The dry rub should adhere to the meat so that if you picked up the slab of ribs to shake off any excess, there should not be any falling off.

Place the dry-rubbed slab of ribs (covered in the aluminum foil) in the refrigerator for overnight/12 hours. If you don't have enough room in the refrigerator to store the baking sheet, you can roll up the slab of ribs and place it in the large ziplock back and store it in the refrigerator. IF YOU ARE IN A PINCH, let the dry rub rest of the meat for 2-3 hours before baking.

Gently fold over the extra flap of the aluminum foil on both sides (as shown in the video). PREHEAT your over to 350 degrees (this is absolutely critical!). Place the ribs in the oven and bake for 30 minutes.

Then unroll the extra foil on both sides and gently fold over the fully cover the ribs (as shown in the video). Turn the over down to 250 degrees. Add the Bay Leaves on top of the ribs before covering with the aluminum foil. Place the ribs back in the oven and bake for 3 hours.

NOW IF YOU ARE USING Baby Back Ribs, bake only for 1.5 hours.

Then transfer the cooked ribs (with the bones facing down) to a baking rack on a baking sheet, using heat-protected gloves. This process is to "dry out" the excess fat oil on the ribs. The ribs can be very hot so please make sure to use heat-protected gloves to avoid burning your hands. Please handle the meat with care for your safety. Discard the aluminum foil and its fat and liquid. TIP: IF you want to "finish off" the ribs on an outdoor grill, this part of the step would be ideal to do so. So, place the slab on your outdoor grill (about medium heat) and grill on both sides for 3 - 5 minutes each/until lightly charred, with the grill cover fully closed. Then follow the steps below in adding the sauce/glaze of your choice. Then, lower the grill heat and let the sauce heat up and get thick on the meat (about 3 - 5 minutes) with the grill cover fully closed.

Generously coat the meat with your favorite smokey BBQ sauce, smokey BBQ sauce with equal parts of the GoChuJang Glaze premixed, OR just the GoChuJang glaze.

Then place the ribs back in the oven at 250 degrees for 20 minutes for the sauce/glaze to heat up and get all sticky on the meat.

Remove from the oven and let it rest for 5 minutes before cutting.

TIP: When cutting the slab of ribs, just follow the line of each bone to cut.

NOW if you are a purest, you would never put any sauce directly on the meat. Maybe, you might have the sauce on the side...:-)

INSTRUCTIONS FOR MAKING THESE RIBS USING YOUR OUTDOOR GRILL: Preheat you grill to 350 degrees/high heat. place the slab on the grill and sear both sides for 3-5 minutes/until lightly charred. Fully encase/cover the slab well with heavy-duty aluminum foil (as shown in the video). Then lower the grill to 250 degrees/low heat (OR only leave one section of the burner on a low heat setting and place the aluminum covered ribs on the part of the grill no burners turned on. This is to avoid direct heat on the meat so it can slowly cook at low temperature). Cook at low temperature (with the internal temperature at 250 degrees) for 3 hours. (IF using a Baby Back Ribs Cut Slab, cook for 1.5 hours.)

Then, remove the foil and discard the fat and liquid. Place the slab back on the grill (at about medium-high heat) and grill on both sides for 3 - 5 minutes each/until lightly charred, with the grill cover fully closed. Then follow the steps below in adding the sauce/glaze of your choice. Then, lower the grill heat and let the sauce heat up and get thick on the meat (about 3 - 5 minutes) with the grill cover fully closed.


1. Double/triple bag it and store it in the freezer. Once you are ready to consume, defrost in the refrigerator (or in the microwave), then wrap in a foil and back at 250 degrees for 20 minutes. Then remove the foil and bake for another 10 minutes at 250 degrees.

2. Strip off all the meat from the bones and shred the meat with your hands. You can serve the meat like pulled pork sandwiches. All some coleslaw to the meat on a bun and serve with a side of warm BBQ sauce and/or the GoChuJang glaze.

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