Gochujang-Maple-Glazed Smoked Ribs

Name: Gochujang-Maple-Glazed Smoked Ribs
Total time: 6 h 30 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. garlic powder; 2 tsp. gochugaru (optional); Kosher salt and pepper; 2 racks St. Louis–style ribs (about 3 pounds each), membrane removed (see tip below); 1/2 c. mild gochujang; 2 1/2 tbsp. pure maple syrup; 2 1/2 tbsp. rice vinegar; 2 1/2 tbsp. fresh lemon juice; 2 1/2 tsp. toasted sesame oil

Smoky, sticky and spicy-sweet — these are basically everything you'd want ribs to be.

By Kate MerkerPublished: Jul 31, 2025

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sweet and spicy smoked ribs. gochujang maple glazed smoked ribs. side dishes. meat.

mike garten

Yields:

4 serving(s)

Total Time:

6 hrs 30 mins

Cal/Serv:

960

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These tender, fall-off-the-bone ribs are slow-smoked to lock in deep flavor and incredible juiciness. Perfect for a backyard barbecue, these Korean-inspired ribs deliver sweet, smoky heat in every luscious bite.

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Ingredients

2 Tbsp.
garlic powder
2 tsp.
gochugaru (optional)
Kosher salt and pepper
2
racks St. Louis–style ribs (about 3 pounds each), membrane removed (see tip below)
1/2 cup
mild gochujang
2 1/2 Tbsp.
pure maple syrup
2 1/2 Tbsp.
rice vinegar
2 1/2 Tbsp.
fresh lemon juice
2 1/2 tsp.
toasted sesame oil

Directions

1. Step 1In small bowl, stir together garlic powder, gochugaru (if using), 4 teaspoons salt and 1/2 teaspoon pepper (use 1 tsp if not adding gochugaru). On rimmed baking sheet lined with foil, rub spice mixture all over ribs, and let sit at least 15 minutes.
2. Step 2Meanwhile, prepare outdoor smoker with favorite pellets or chips and set to 235°F.
3. Step 3Place ribs on smoker, meat side up, and smoke per manufacturer directions until deep reddish brown, 21/2 to 3 hours (longer if ribs are larger).
4. Step 4In liquid measuring cup, whisk together gochujang, maple syrup, vinegar, lemon juice, and sesame oil.
5. Step 5Transfer each rack to separate sheet of heavy-duty aluminum foil, meat side up, and evenly brush meat side only with 1/2 cup sauce.
6. Step 6Flip meat side down, then wrap each rack in its foil and return to smoker. Smoke until meat has pulled back and exposed about 1/4 inch of bone, 2 to 3 hours.
7. Step 7Unwrap both foil packs; flip each rack meat side up and brush meat side with remaining 1/2 cup sauce. Keeping ribs on foil sheets to catch any drips, return to smoker unwrapped and cook until sauce is set (clinging to ribs), 8 to 12 minutes.
8. Step 8Transfer ribs to cutting board and let rest at least 5 minutes before slicing.

NUTRITIONAL INFORMATION (per serving): About 960 calories, 74.5 g fat (22 g saturated), 246 mg cholesterol, 2,177 mg sodium, 25 g carbohydrates, 0.5 g fiber, 13.5 g sugar (13 g added sugar), 50 g protein

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