Skip to main content

Grilled Pork Ribs with Gochujang Barbecue Sauce

4.7

(8)

A slab of pork ribs on a cutting board.
Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want—heat, sweetness, and palate-gripping acid—but with extra tang.

Read More
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.