I really fancied some ribs but some spicy ones! I couldn’t find a whole rack of ribs so went for the individually cut ones. It would also be easier to slow cook them as my slow cooker isn’t that big.
The marinade is a super simple all-rounder.
You can pretty much use it with any kind of meat and it’d be tasty.
Pork ribs in spicy gochujang marinade recipe:
500g pork ribs
2 heaped tbs gochujang
3 tbs mirin (or sake, vodka or soju)
3 tbs Maesil-cheong (green plum extract, sub with any fruity jam, reduce to 1 tbs)
3 tbs of sugar
4 fat cloves of garlic, minced
1 tsp grated ginger
4 tbs soy sauce
1-2 tbs gochugaru (depending on how spicy you want it)
plenty of pepper
2 tsp sesame oil
Slash pork ribs with a knife so marinade can get into the meat easier.
Mix all above ingredients and cover pork with it. Message into the meat. Cover and marinade overnight in the fridge.
Add ribs and marinade to a slow cooker and cook for at least 6h on low or 3h on high.
Take out the pork and place on a wire rack. Grill the ribs to give them a nice charred exterior.
Brush each rib with leftover marinade before serving.
Can be eaten with normal BBQ stuff like corn on the cob and coleslaw or with sticky rice.
The leftover sauce would make a great base for fried rice.