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Sticky Oven-Baked Korean BBQ Ribs with Sweet & Spicy Gochujang Sauce
RECIPES

Sticky Oven-Baked Korean BBQ Ribs with Sweet & Spicy Gochujang Sauce

#등갈비구이

If you're craving bold, savory flavors with minimal effort, these oven-baked Korean BBQ ribs are the perfect solution. Inspired by the traditional galbijjim (braised short ribs) method, we start by simmering the ribs for tenderness before finishing them in the oven for that caramelized, fall-off-the-bone texture.

Each rib is coated in our BOMBOM Sweet & Spicy Gochujang BBQ Sauce, adding a glossy, finger-licking finish packed with Korean flavor.

🛒 SHOPPING LIST

  • 800g (about 1.75 lbs) baby back pork ribs
  • 200g (about ¾ cup) BOMBOM Sweet & Spicy Gochujang BBQ Sauce
  • 1 bay leaf
  • A few black peppercorns






🍳 LET'S COOK

  1. In a large pot, add the pork ribs, bay leaf, and black peppercorns. Fill with enough water to cover the ribs. Bring to a boil over high heat, then reduce to a simmer for about 30 minutes. This step helps to make the ribs extra tender and reduces oven time.
  2. Carefully remove the ribs from the pot and let them cool slightly. If they’re too wet, pat them dry with paper towels.
  3. Preheat your oven to 425°F (220°C).
  4. Place the ribs meat-side up on a baking sheet lined with foil or parchment paper. Generously brush them with BOMBOM Sweet & Spicy Gochujang BBQ Sauce.
  5. Bake for 10 minutes. Then flip the ribs so the bone side is up, and brush on more sauce. Return to the oven for another 5 minutes.
  6. For extra flavor and a sticky finish, repeat the flipping and basting step 1–2 more times, until the ribs are nicely glazed.
  7. The ribs are ready when the meat is fully cooked and pulling away from the bones. Serve hot with extra BOMBOM Gochujang BBQ Sauce on the side.