Easy Slow Cooker Gochujang Spare Ribs Tips, FAQ & printable recipe

Tips for success

To add an extra layer of complexity, you can toast the minced garlic in a small amount of oil for one minute before adding it to the slow cooker.

This mellows the sharp, raw bite of the garlic and introduces a deeper, nuttier flavor that complements the fermented notes of the gochujang paste perfectly.

If you enjoy a bit of extra texture, consider finishing the ribs under the broiler for 3 to 5 minutes after they come out of the slow cooker.

Place them on a foil-lined baking sheet and broil until the edges of the meat are slightly charred and crispy. This provides a nice contrast to the soft, braised interior of the pork.

Variations

• Honey Gochujang Ribs: Stir two tablespoons of honey into the gochujang sauce before pouring it over the ribs. The added sugar helps the sauce caramelize beautifully if you decide to broil the ribs before serving.
• Ginger-Infused Ribs: Add one tablespoon of freshly grated ginger to the slow cooker along with the garlic. The ginger adds a bright, citrusy warmth that cuts through the fat of the pork and enhances the Korean flavor profile.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe bag for up to 2 months.

Reheat

Reheat in a covered dish in the oven at 300°F (150°C) until warmed through, adding a splash of water if the sauce appears too thick.

Store any leftover ribs in an airtight container in the refrigerator for up to three days. Ensure the ribs are completely cooled before putting them into the fridge, and try to store them with a generous amount of the sauce to prevent the meat from drying out when you reheat it later.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight.

You can prepare the ribs entirely, let them cool, and then reheat them gently on the stovetop or in the oven. This makes them perfect for stress-free entertaining or quick weeknight dinners.

Serving ideas

Serve these ribs alongside a bowl of steamed white rice, which is the perfect vehicle for soaking up the extra gochujang sauce. A side of blanched bok choy or a crisp cucumber salad with a light vinegar dressing helps to balance the richness of the pork and the intensity of the spicy glaze.

For a more casual presentation, place the platter of ribs in the center of the table and provide plenty of napkins. The ribs are meant to be eaten with the hands, making them a festive and interactive meal.

You can also garnish the final dish with sliced green onions or toasted sesame seeds for a pop of color and extra crunch.

Frequently asked questions

Recipe card

Easy Slow Cooker Gochujang Spare Ribs

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 3 lb spare ribs, cut into sections
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1/2 cup gochujang sauce

Instructions

1. Arrange the spare rib sections evenly around the interior walls of the slow cooker insert. Once the meat is positioned, layer the sliced onions in the center and sprinkle the minced garlic over the top to ensure even distribution of aromatics.
2. Pour the gochujang sauce directly over the ribs and onions. Cover the slow cooker with the lid and set it to cook on low for 8 hours. The sauce will combine with the juices released by the pork and onions to create a rich braising liquid.
3. Once the cooking time is complete, verify the pork is tender and reaches an internal temperature of 145°F (63°C). Let the ribs rest for 5 minutes before serving to ensure the juices redistribute throughout the meat. Transfer the ribs to a serving platter and spoon the thickened sauce over the top.

Contains: soy, gluten

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

12 g

Fat

30 g

Fiber

1.5 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.