These Korean-style glazed ribs are smoky, sticky, and seriously packed with flavour—perfect for when you want to take your BBQ game up a notch. Marinated in a bold mix of gochujang, soy, garlic, and sweet notes, then smoked low and slow, wrapped in a buttery honey bath, and finished with a glossy, caramelised glaze, they’re everything you want in a rib: tender, juicy, and falling off the bone. Whether you’re cooking for a weekend crowd or just treating yourself, this recipe delivers big flavour with a punch of Korean-inspired flair.
These smoky Korean-style ribs pair beautifully with sides that balance their rich, bold flavours. A crunchy Asian slaw with sesame dressing adds freshness and texture, while classic kimchi brings tangy heat that cuts through the sweetness of the glaze. Sticky rice or steamed jasmine rice makes a perfect base to soak up those delicious juices. For something a little heartier, try sweet potato mash or crispy Korean-style pancakes (pajeon). Lightly pickled cucumbers or daikon radish offer a cooling, palate-cleansing contrast, and grilled corn with a dash of chilli-lime butter can round things out with a hint of sweetness and char. Whether you go for crisp, cool, or comforting, these sides create a balanced, crowd-pleasing spread.
Yes! You can bake them in the oven at the same temperatures. Use a wire rack over a baking tray to mimic the airflow of a smoker, and add a small pan of water to keep moisture in the oven. You’ll miss the smoke, but the flavour will still shine.
You can marinate the ribs up to 24 hours in advance for deeper flavour. The spring onion garnish and glaze can also be made ahead and stored in the fridge. Just bring everything to room temp before cooking for the best results.
