Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 racks pork spare ribs (about 5 lb / 2.3 kg total)
- 2 tbsp yellow mustard (binder)
- Rub: 3 tbsp packed light brown sugar, 1 tbsp kosher salt, 2 tsp smoked paprika, 2 tsp black pepper, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp ground ginger
- 1 cup apple juice (for wrapping)
- Wood: apple or cherry chunks/pellets
- Glaze: 1/2 cup honey, 1/3 cup gochujang, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 3 cloves garlic, 2 tsp grated ginger
- Sesame slaw: 6 cups shredded cabbage, 1 cup shredded carrots, 4 scallions, 1/4 cup mayo, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp soy sauce, 2 tsp honey, 2 tbsp toasted sesame seeds
Do This
- 1. Heat smoker to 250°F; add apple/cherry wood.
- 2. Remove rib membrane, coat with mustard, apply rub; rest 20 minutes.
- 3. Smoke ribs meat-side up at 250°F for 3 hours.
- 4. Wrap tightly with 1/2 cup apple juice per rack; cook at 250°F for 2 hours.
- 5. Simmer glaze 5 minutes; unwrap ribs, brush glaze on both sides.
- 6. Return unwrapped; cook 15–20 minutes (still around 250–275°F) until glossy and tacky.
- 7. Rest 10 minutes; toss sesame slaw; slice and serve.
Why You’ll Love This Recipe
- Big BBQ flavor with a Korean-inspired finish: smoky ribs + sweet-spicy gochujang-honey shine.
- Home-cook friendly method that works on a smoker or a charcoal/gas grill set up for indirect heat.
- Perfect texture: tender ribs with a glaze that sets up glossy (not runny).
- Great balance on the plate: rich ribs + crunchy, tangy sesame slaw.
Grocery List
- Meat: pork spare ribs (2 racks, about 5 lb / 2.3 kg)
- Produce: green cabbage or napa cabbage, carrots, scallions, garlic, fresh ginger (optional cilantro for garnish)
- Dairy: mayonnaise
- Pantry: gochujang, honey, soy sauce, rice vinegar, toasted sesame oil, yellow mustard, light brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground ginger, toasted sesame seeds, apple juice
Full Ingredients
Pork Ribs
- 2 racks pork spare ribs (about 5 lb / 2.3 kg total)
- 2 tbsp yellow mustard (binder)
- 1 cup apple juice (for wrapping; 1/2 cup per rack)
- Wood for smoke: apple or cherry wood chunks/pellets (amount as needed for your smoker)
Savory BBQ Rub
- 3 tbsp packed light brown sugar
- 1 tbsp kosher salt
- 2 tsp smoked paprika
- 2 tsp freshly ground black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground ginger
Gochujang-Honey Glaze
- 1/2 cup (170 g) honey
- 1/3 cup (85 g) gochujang (Korean chili paste)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 3 garlic cloves, finely grated or minced
- 2 tsp fresh ginger, finely grated
- 2 tbsp (30 ml) water (optional, to thin if needed)
Sesame Slaw (for serving)
- 6 cups (360 g) shredded cabbage (green cabbage, napa cabbage, or a mix)
- 1 cup (110 g) shredded carrots
- 4 scallions, thinly sliced
- 1/4 cup (60 g) mayonnaise
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) soy sauce
- 2 tsp (10 g) honey
- 2 tbsp (18 g) toasted sesame seeds
- 1/4 tsp kosher salt (plus more to taste)
Step-by-Step Instructions
Step 1: Preheat the smoker (or set up your grill for indirect heat)
Preheat your smoker to 250°F (121°C). Add apple or cherry wood for a slightly sweet smoke that plays especially well with the gochujang-honey glaze.
If you’re using a charcoal or gas grill, set it up for indirect heat and stabilize the temperature as close to 250°F as you can. Keep a thermometer at grate level if possible.
Step 2: Prep the ribs (remove membrane, season well)
Flip each rack so the bone side faces up. Slide a butter knife under the thin membrane on the back of the ribs, then grab it with a paper towel and peel it off in one sheet (it’s slippery, the paper towel helps).
Pat the ribs dry. Lightly coat both sides with 2 tbsp yellow mustard total (this won’t taste “mustardy”; it just helps the rub stick). In a small bowl, mix all rub ingredients, then season both sides of the ribs evenly, pressing so it adheres. Let the ribs sit at room temperature for 20 minutes while the smoker finishes preheating.
Step 3: Smoke the ribs for deep flavor
Place ribs on the smoker meat-side up. Smoke at 250°F for 3 hours, maintaining steady heat and clean smoke.
During this phase you’re building bark (that flavorful, darkened exterior). Avoid opening the lid too often; temperature swings slow down the cook.
Step 4: Wrap with apple juice to tenderize
Lay out two large sheets of heavy-duty foil (one set per rack). Place a rack in the center of each foil set, then pour 1/2 cup (120 ml) apple juice around the ribs in each packet.
Wrap tightly to prevent leaks (this is where tenderness happens). Return the wrapped ribs to the smoker and cook at 250°F for 2 hours.
Step 5: Make the gochujang-honey glaze (quick simmer for a glossy finish)
About 20 minutes before the wrap time is done, make the glaze. In a small saucepan over medium heat, whisk together:
1/2 cup honey, 1/3 cup gochujang, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 3 grated garlic cloves, and 2 tsp grated ginger.
Bring to a gentle simmer and cook for 5 minutes, whisking often, until smooth and slightly thickened. If it becomes too thick to brush easily, whisk in up to 2 tbsp water.
Step 6: Unwrap, glaze, and set the sauce
Carefully open the foil packets (hot steam will rush out). The ribs should feel tender when you poke between the bones. Remove ribs from foil and place them back on the smoker unwrapped, meat-side up.
Brush a generous layer of glaze over the top and sides. Cook at 250–275°F (121–135°C) for 15–20 minutes, until the glaze looks deeply glossy and tacky (it should cling to the ribs, not look wet).
For extra shine, brush on a second thin coat of glaze halfway through this setting time.
Doneness note: For tender spare ribs, you’re typically aiming for an internal temperature around 195–203°F (90–95°C) and a “bend” where the rack flexes easily and the surface begins to crack slightly when lifted.
Step 7: Toss the sesame slaw while the ribs rest
Let the ribs rest for 10 minutes (this helps keep them juicy and makes slicing cleaner).
In a large bowl, combine 6 cups shredded cabbage, 1 cup shredded carrots, and 4 sliced scallions. In a small bowl, whisk together 1/4 cup mayo, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp soy sauce, 2 tsp honey, and 1/4 tsp kosher salt. Toss with the vegetables, then finish with 2 tbsp toasted sesame seeds.
Step 8: Slice and serve
Flip ribs bone-side up to see the bones clearly, then slice between them into individual ribs. Serve hot with sesame slaw on the side for crunch and tang.
If you like, drizzle a little extra glaze over the ribs right before serving (warm it briefly so it pours easily).
Pro Tips
- Steady heat beats high heat: Keep the smoker close to 250°F the whole time for the best texture and smoke flavor.
- Wrap tight, then set the glaze: Foil wrapping makes ribs tender, but unwrapped time at the end is what makes the glaze sticky and glossy.
- Adjust the spice level: Gochujang varies by brand. If yours is very spicy, start with 1/4 cup gochujang and add more to taste.
- Don’t burn the honey: Keep the glaze at a gentle simmer and avoid high heat when setting it. If your smoker runs hot, set the glaze at 225–250°F a little longer instead.
- Best slicing trick: Turn the rack bone-side up and slice between bones with a sharp chef’s knife for clean cuts.
Variations
- Oven finish option: After smoking and wrapping, you can set the glaze in a 300°F (149°C) oven for 15–20 minutes on a foil-lined sheet pan.
- Extra tangy glaze: Add 1 tbsp extra rice vinegar to the glaze and finish with a squeeze of 1 tsp lime juice off heat.
- Spicier, smokier rub: Add 1 tsp gochugaru (Korean chili flakes) and 1/2 tsp ground cumin to the dry rub.
Storage & Make-Ahead
Refrigerate: Store leftover ribs and slaw separately in airtight containers. Ribs keep for 4 days; slaw is best within 2 days (it will soften over time).
Reheat ribs: Wrap ribs in foil with 2–3 tbsp water (or apple juice) and warm in a 300°F (149°C) oven for 20–25 minutes, then unwrap and brush with a little extra glaze for the last 5 minutes.
Make-ahead tips: Mix the dry rub up to 1 month ahead. Make the glaze up to 5 days ahead and refrigerate; warm gently to loosen before brushing. You can shred the slaw vegetables 1 day ahead and keep them dry and chilled; toss with dressing right before serving.
Nutrition (per serving)
Approximate, per serving (1/6 of recipe, including slaw): 820 calories, 46 g protein, 54 g fat, 43 g carbohydrates, 24 g sugars, 1,650 mg sodium.
