Korean Glazed Ribs with Chimichurri
Tender baby back ribs low-roasted for three hours in a complex Korean marinade of gochujang, fish sauce, and soy, then finished under high heat with a sticky glaze that caramelizes into a dark lacquer. Served alongside a bright, herbaceous chimichurri blending cilantro, parsley, and sesame oil for contrast. The dual-sauce approach bridges Korean and Argentine traditions, delivering umami depth from fermented ingredients alongside fresh herb brightness. Perfect for entertaining or weekend gatherings when you have time to marinate and slow-cook.
Ingredients
- 2 rack pork baby back ribs, membrane removed
- 1 ½ cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 2 clove garlic, minced
- ½ cup red onion, diced
- ½ tablespoon Korean chili flakes, gochugarucayenne or red pepper flakes0.5:1heat
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- ½ cup olive oil
- ¼ cup sesame oil
- 3 tablespoon rice vinegar
- 1 tablespoon honey
- 1 lime, juiced
- salt, to taste
- ground black pepper, to taste
- 1 red onion, for marinade, chopped
- 6 clove garlic, for marinade, minced
- 1 piece fresh ginger, grated or minced
- ½ cup apple cider vinegar
- ½ cup ketchup
- ½ cup soy saucetamari1:1umamigluten-freegluten-freesoy-freeFull guide →
- ¼ cup gochujang, Korean red chili paste
- ½ cup Korean fish sauce
- 2 tablespoon cumin seeds
- 1 bay leaf
- 2 tablespoon salt, for marinade
- 4 tablespoon Korean chili flakes, gochugaru, for marinadecayenne or red pepper flakes0.5:1heat
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- ⅓ cup brown sugar
- white sesame seeds, to taste, for garnish(optional)
Instructions
- 1
Combine parsley, cilantro, garlic, red onion, Korean chili flakes, olive oil, sesame oil, rice vinegar, honey, lime juice, salt, and pepper in a bowl; mix well and refrigerate.
- 2
Pulse red onion, garlic, ginger, sesame oil, apple cider vinegar, ketchup, soy sauce, gochujang, fish sauce, cumin seeds, bay leaf, Korean chili flakes, and salt in a food processor until smooth.
- 3
Remove the thin membrane from the underside of the ribs using a paper towel to grip and pull firmly.
- 4
Place ribs in a large resealable bag or tray and coat evenly with marinade on both sides. Seal or cover and refrigerate at least 8 hours or overnight.
- 5
Preheat oven to 275F (275°F).
- 6
Remove ribs from marinade, scraping excess into a saucepan. Wrap ribs in foil, place on a foil-lined baking sheet.
- 7
Bake for 3 hours until tender and fully cooked, checking internal temperature reaches 165F (167°F) at the thickest point.
- 8
While ribs cook, add ketchup and brown sugar to reserved marinade in saucepan; reduce over medium heat until barbecue sauce consistency. Blend smooth with hand blender if chunky.
- 9
Increase oven temperature to 425F (425°F) and line baking sheet with fresh foil.
- 10
Brush ribs evenly with glaze, return to oven for 5 minutes. Repeat glazing and baking until sauce darkens and becomes sticky.
- 11
Remove ribs and rest several minutes before serving.
- 12
Serve with chimichurri sauce on the side and garnish with sesame seeds.
Tips
Remove the rib membrane completely; grip with a paper towel for better traction. This allows marinade to penetrate fully and creates tender, evenly cooked meat.
Don't skip the overnight marinade. The fermented components (gochujang, fish sauce, soy) need time to develop complex umami flavors that define this dish.
Apply glaze in multiple thin coats during the final high-heat phase rather than one heavy coating; this builds a glossy, caramelized exterior without burning.
Good to Know
Refrigerate cooked ribs in an airtight container up to 4 days. Chimichurri keeps 5-7 days refrigerated. Freeze cooked ribs up to 2 months; thaw overnight before reheating gently at 275F to prevent drying.
Prepare both sauces 1-2 days ahead. Marinate ribs overnight. Cook ribs fully the day before, refrigerate, then warm through before glazing and crisping.
Serve warm with chimichurri on the side. Pair with steamed rice, pickled vegetables, or a crisp lager. Garnish generously with sesame seeds and fresh herbs.
Common Mistakes
Skip marinating overnight to avoid bland, under-developed flavor.
Don't skip membrane removal to avoid tough, chewy texture.
Apply glaze in one thick coat to avoid burning rather than achieving sticky lacquer.
Don't let ribs rest after cooking to avoid dry meat from carryover temperature loss.
Substitutions
Gluten-Free Swaps
General Alternatives
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FAQ
Can I marinate ribs for longer than overnight?
Yes, up to 24 hours total. Extended marinating deepens fermented flavors without over-curing since there's minimal salt relative to volume.
What if I don't have gochujang or fish sauce?
Substitute gochujang with sriracha (1:1) and fish sauce with anchovy paste (0.5:1). Flavor will shift but remain cohesive. Omitting both creates a generic barbecue taste.
How long do cooked ribs keep and can I freeze them?
Refrigerate up to 4 days; freeze cooked ribs up to 2 months. Thaw overnight and reheat gently at 275F to prevent drying. Avoid refreezing.