Sticky, spicy, and totally moreish—these gochujang pork ribs are what comfort food dreams are made of. The slow-roasting makes the ribs fall-off-the-bone tender, while the final grill gives them that perfect charred, caramelised finish. Paired with a crunchy peanut satay slaw that’s creamy, zingy and fresh, this dish delivers big bold flavours with minimal fuss. Whether you’re cooking for date night or just treating yourself, this one’s a guaranteed crowd-pleaser.
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Pork Ribs
¼ cup gochujang (Korean chilli paste)
3 tbsp sriracha (adjust to taste)
¼ cup tomato sauce
2 x 500g pork rib racks
Peanut Satay Dressing
2 tbsp smooth peanut butter
¼ cup coconut milk
3 tbsp lime juice
1 tsp palm sugar
1 garlic clove, roughly chopped
1 tbsp fish sauce
2 tbsp vegetable oil
Crunchy Coleslaw
4 cups shredded cabbage (red, white, or a mix)
1 cup julienned or coarsely grated carrot
½ cup podded edamame beans
½ cup mint leaves
2 spring onions, finely sliced
2 tbsp roasted peanuts, roughly chopped
2 tbsp fried shallots*
- Preheat your oven to 120°C (250°F).
- In a bowl , mix together the gochujang, sriracha, and tomato sauce until well combined.
- Lay two large sheets of foil on your benchtop. Place a rib rack in the centre of each, then generously coat both sides with the gochujang mixture using a spoon or pastry brush. Wrap tightly to create a foil parcel.
- Place the parcels on a baking tray and roast for 1 hour 30 minutes, or until the ribs are tender and juicy.
- While the ribs are cooking, make the satay dressing by whisking together all the dressing ingredients in a bowl until smooth. Set aside.
- Once the ribs are done, turn your oven grill to high. Carefully open the foil parcels and spoon any cooking juices over the ribs.
- Grill the ribs for 5–10 minutes or until the edges are slightly charred and caramelised.
- For the coleslaw, combine the cabbage, carrot, edamame, mint, spring onions, and peanuts in a large bowl . Pour over the satay dressing and toss gently to combine. Top with extra mint and a sprinkle of fried shallots.
- Serve the sticky ribs piled high with a generous side of the crunchy satay coleslaw. Dig in and enjoy!
- Notes: *Gochujang is a fermented Korean chilli paste found in the Asian aisle of most supermarkets or Asian grocers. *Fried shallots can be found pre-packaged in most Asian aisles or stores.
