Korean Sweet and Spicy Riblets

4 Servings
1 hr 30 min

Has anyone noticed that the price of meat has gone up significantly lately. I mean, food costs has skyrocketed in general but meat has been on the increase to some pretty crazy prices. I recall purchasing a tray of pork belly for under $20 previously but now, it has almost doubled that amount. Baby back ribs have at least doubled in price too! Now, more that ever, I find myself shopping around for deals or avoiding buying meat altogether unless there is a sale. Of course, I could not pass on a pork riblet sale and found myself stocking up my freezer.

Since I’ve been on a Korean food craze lately, I came up with this sweet and spicy riblets recipe. I find the term “sweet and spicy” is used to describe a lot of Korean dishes. The sweet is always there to balance out the spice. For these riblets, you can add as little or as much spice as you want to customize them to your taste. If I’m cooking for the whole family and feeding my kids I’ll tend to be more conservative however if I’m making them for myself then I’ll go all in with the spice.

The ribs are marinated overnight and then baked in the oven but I’m sure they would be great on the trip as well. I’d probably do a slower and longer cook first before putting them directly over the heat to get a bit of char on them.

Korean Sweet and Spicy Riblets
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 75 Minutes Total time: 1 hr 30 min
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Marinade for riblets
  • 3 flats of riblets
  • 1 tbsp dark soy sauce
  • 2 tbsps soy sauce
  • 2 tbsp gochujang
  • 2 tbsps honey
  • 1 tbsp oyster sauce
  • 1 tbsp ketchup
  • 1-3 tsp gochugaru (Korean chili pepper flakes)
  • 2 cloves garlic, finely minced
  • 1/2 tsp kosher salt
  • Black pepper
  • 2 tbsp honey
  • 1 tsp soy sauce
  • 1 tsp water

Take the riblet flats and cut them into riblets between each rib bone.
Place them into a large mixing bowl.
In the large mixing bowl, add the remainder of the marinade ingredients. Mix well to ensure the riblets are well coated.
Cover the bowl and refrigerate overnight.
The next day, when you are ready to cook, line a baking sheet with a layer of foil and a piece of parchment paper. I do this anytime I’m baking something with sugar and may have a tendency to burn. I don’t want the ribs to get stuck to the foil and rip it.
Preheat the oven to 300F.
Place the riblets in a single layer on the tray.
Bake the riblets for 1 hour, flipping halfway. After an hour, they should be tender. Change the oven to broil.
In a small bowl, mix together the glaze ingredients. Drizzle them over the riblets and broil until the ribs are glazed and have a bit of a char. Flip and repeat.
Serve and enjoy!
  • The riblets make a great dish to serve with rice or will also make a great appetizer.