If you're looking for a recipe that's packed with bold flavour yet requires very little effort, these slow cooker gochujang pork ribs are an excellent choice. Slow cooking transforms the ribs into tender, juicy meat that falls effortlessly from the bone, while a rich glaze made with gochujang, honey, soy sauce, garlic and ginger creates the perfect balance of sweet, savoury and gently spicy flavours.
Gochujang is one of Korea's most iconic ingredients. This fermented chilli paste adds much more than heat - it brings layers of sweetness, umami and depth that develop even further during slow cooking. Combined with garlic, fresh ginger, soy sauce and a touch of honey, it creates a glossy sauce that clings beautifully to the ribs.
One of the biggest advantages of this recipe is its flexibility. After a few minutes of preparation, the slow cooker does almost all the work. Once the ribs are tender, a quick finish under the grill caramelises the glaze, creating sticky edges and extra depth of flavour. That final step gives the ribs a restaurant-quality finish while keeping the inside succulent.
These ribs are ideal for relaxed family dinners, weekend entertaining or batch cooking. Serve them with steamed jasmine rice, coconut rice, kimchi, crunchy Asian slaw or grilled vegetables for a complete Korean-inspired meal. They're equally delicious tucked into bao buns, wrapped in crisp lettuce leaves or shredded into fried rice the next day. Alternatively serve them with some red and white coleslaw and chunky oven chips!
The recipe is also easy to customise. Increase the gochujang for more heat, add more honey for a sweeter glaze or finish with a sprinkle of toasted sesame seeds and sliced spring onions for extra texture and freshness. Whether you're already a fan of Korean flavours or trying gochujang for the first time, these slow cooker pork ribs are a simple way to create a memorable meal at home.
Tips
- Optional variations:
- Honey gochujang ribs - increase the honey for a sweeter glaze.
- Extra spicy version - add gochugaru or chilli flakes to the marinade.
- Garlic lover's version - double the garlic in the marinade.
- Smoky Korean ribs - add smoked paprika to the marinade.
- Boneless pork version - use pork shoulder and shred it into the sauce.
- Beef short rib version - use the same glaze with beef short ribs.
- This slow cooker gochujang pork ribs recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Gochujang is a fermented Korean chilli paste that delivers a balance of heat, sweetness and savoury umami flavour.
Yes - but finishing them under the grill creates a sticky caramelised glaze that's well worth the extra few minutes.
Yes - freeze the cooked ribs and sauce for up to 3 months. Defrost overnight in the fridge before reheating.
They have a gentle to medium heat. Adjust the amount of gochujang or add chilli flakes to suit your preference.
Baby back ribs are leaner and cook quickly, while spare ribs are meatier and become exceptionally tender during slow cooking.
Yes - the marinade can be prepared up to 3 days in advance and kept in the fridge.
Store cooked ribs in an airtight container in the fridge for up to 3 days.
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How to make these Slow Cooker Gochujang Pork Ribs
Ingredients
- 1.4kg pork ribs
- 500ml cold water
- 1 tbsp sesame seeds, to garnish
- 2 to 3 spring onions, finely sliced, to garnish
For the marinade:
- 7 cloves garlic, crushed
- 35g fresh ginger, unpeeled and finely chopped
- 85g light brown sugar
- 7 tbsp rice vinegar
- 7 tbsp runny honey
- 5 tbsp gochujang
- 3.5 tbsp tomato ketchup
- 1.5 tbsp dark soy sauce
- 1.5 tbsp sesame oil
Instructions
- Whisk the marinade ingredients in a bowl until the brown sugar dissolves. Reserve 130ml of the marinade for steps 3 and 4.
- Put the ribs in the slow cooker and pour over the rest of the marinade. Stir to coat the ribs, then pour in the cold water. Cook on low for 8 hours. Near the end of the cooking time, heat the grill to high.
- Cover a large baking tray with tin foil, then carefully remove the ribs onto the tray in a single layer. Brush the ribs with half the reserved marinade and grill for 2 minutes.
- Turn the ribs over and brush over the rest of the reserved marinade and grill for another 2 minutes. Transfer the ribs to a platter or serving dish and garnish with the sesame seeds and sliced spring onions.
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Slow Cooker Gochujang Pork Ribs
Ingredients
- 1.4 kg (3.1 lb) pork ribs
- 500 ml (2 cups) cold water
- 1 tbsp sesame seeds to garnish
- 2 to 3 spring onions finely sliced, to garnish
For the marinade:
- 7 cloves garlic crushed
- 35 g (1.2 oz) fresh ginger unpeeled and finely chopped
- 85 g (3 oz) light brown sugar
- 7 tbsp rice vinegar
- 7 tbsp runny honey
- 5 tbsp gochujang
- 3.5 tbsp tomato ketchup
- 1.5 tbsp dark soy sauce
- 1.5 tbsp sesame oil
Instructions
- Whisk the marinade ingredients in a bowl until the brown sugar dissolves. Reserve 130ml of the marinade for steps 3 and 4.
- Put the ribs in the slow cooker and pour over the rest of the marinade. Stir to coat the ribs, then pour in the cold water. Cook on low for 8 hours. Near the end of the cooking time, heat the grill to high.
- Cover a large baking tray with tin foil, then carefully remove the ribs onto the tray in a single layer. Brush the ribs with half the reserved marinade and grill for 2 minutes.
- Turn the ribs over and brush over the rest of the reserved marinade and grill for another 2 minutes. Transfer the ribs to a platter or serving dish and garnish with the sesame seeds and sliced spring onions.
Notes
- Optional variations:
- Honey gochujang ribs - increase the honey for a sweeter glaze.
- Extra spicy version - add gochugaru or chilli flakes to the marinade.
- Garlic lover's version - double the garlic in the marinade.
- Smoky Korean ribs - add smoked paprika to the marinade.
- Boneless pork version - use pork shoulder and shred it into the sauce.
- Beef short rib version - use the same glaze with beef short ribs.
- This slow cooker gochujang pork ribs recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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