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Gochujang Marinated BBQ Pork Ribs

Gochujang Marinated BBQ Pork Ribs

By Traeger Kitchen

Sweet, sticky, and kissed with spice, these Korean BBQ ribs = flavor fusion perfection. If you don't have tamarind concentrate a popular substitute is equal parts lime juice and brown sugar.

Prep Time

30 Min

Cook Time

5 Hr




This recipe serves:


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Units of Measurement:
2 Large red onion, chopped
2 Asian pears, chopped
1/4 Cup sesame oil
3 Tablespoon fresh garlic, minced
3 Tablespoon fresh ginger, minced
2 Tablespoon kosher salt, plus more to taste
1/4 Cup brown sugar
1 Cup gochujang, plus more to taste
1 Cup tamarind concentrate
1/2 Cup ketchup
3 Rack St. Louis-style pork ribs


  • 1

    In a blender, purée the red onions and Asian pears until smooth.

  • 2

    In a large heavy-bottom pan over medium-high heat, cook the sesame oil and garlic until lightly golden brown.

  • 3

    Add the ginger and onion and pear purée. Cook until reduced by a quarter, from about 4 cups to 3. Add the gochujang, tamarind, ketchup, salt, and brown sugar. Season with more salt and gochujang to taste..

  • 4

    In a baking dish, coat the ribs with the marinade, cover and refrigerate overnight. Reserve any leftover marinade to brush the ribs with while cooking.

  • 5

    When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

    225 ˚F / 107 ˚C

    Super Smoke

  • 6

    Insert the probe horizontally into the meaty section of the ribs, avoiding the bones. Place the ribs directly on the grill grates. Close the lid and cook for 4 hours. During the last hour of cooking, brush the ribs with the remaining marinade and continue cooking until the internal temperature reaches 190°F, and the ribs are tender, and have pulled away from the bones slightly.

    225 ˚F / 107 ˚C

    190 ˚F / 88 ˚C

    Super Smoke

  • 7

    Remove the ribs from the grill. Enjoy!

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