The Wildcard: Gochujang Sticky Ribs Recipe

Sweet, spicy, umami-rich - and just unpredictable enough to turn heads. The Wildcard brings Korean-inspired heat to the table, pairing deep savoury gochujang with honeyed glaze and fall-apart Wichita pork ribs. It’s the dish diners didn’t know they needed -until they taste it.

This is ribs with a punchy twist. Complex, bold, and balanced, it's perfect for chefs looking to add something unexpected and exciting to their menu rotation.

Serves 4–6 as entrée or 3 as a main

Ingredients

• 2kg Wichita pork ribs

• 1 tsp flaky salt

• 1 Tbsp oil

• 2 Tbsp gochujang

• 1 Tbsp soy sauce

• 2 Tbsp honey

• 1 Tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp grated garlic

• 1 tsp grated ginger

  
  

Method

1. Slow and steady: Rub ribs with oil, season with flaky salt, and wrap tightly. Roast at 160°C for 2.5 hours until perfectly tender.

2. Glaze it up: In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer gently until the sauce thickens into a sticky glaze.

3. Grill to finish: Brush the ribs with the glaze and place under a hot grill or on a BBQ for 5–10 minutes, until glossy, caramelised, and just starting to char.

4. Garnish and serve: Top with finely sliced spring onions and a sprinkle of toasted sesame seeds for a fresh, nutty crunch.

Why it works:

• Wichita pork ribs deliver unbeatable quality and tenderness, holding up beautifully to bold global flavours.

• Gochujang brings a slow-building heat, balanced by sweet honey and tangy vinegar.

• It’s ideal as a menu wildcard - surprising, modern, and perfect for sharing.

  
  

Pro tip: Plate with a crisp Asian slaw or pickled daikon, and serve with a chilled Riesling or craft lager to balance the spice.