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Milly's Korean Sticky Ribs

Milly's Korean Sticky Ribs


1 rack spare ribs
Handful of Coriander (Roughly chopped)
1 Tbsp Black Sesame Seeds

60ml Soy Sauce
60ml Sesame Oil
140g Mild flavoured Honey
1 Tbsp Gochujang*
1 Tbsp Fish Sauce.
4 Garlic Cloves, crushed.
2 Long red chillies, roughly chopped (plus some reserved for garnish)
2 Tsp Cracked Peppercorns (or to taste)
1/2 Tsp Sea Salt

*Gochujang is a savoury, sweet and spicy fermented condiment from Korea. It’s available in good Asian and specialty grocery stores.


Lay the ribs in a single layer in a ceramic baking or roasting dish. Put all the marinade ingredients in a blender and process until smooth. Pour generously over the ribs and sprinkle with the spring onions and sesame seeds. Cover and refrigerate for 6-24hrs.

Heat your oven to 150C. Remove the ribs from the fridge and place them on the rack in a lined roasting dish or baking tray, then cover with aluminium foil. Bake for 2 hours. When ribs are cooked, open the foil and cook for a further 30mins (basting every 10 minutes). Or, place the ribs on your prepared plank and finish according to plank directions. Sprinkle with sesame seeds, chillies and coriander. Serve to your lucky diners with plenty of napkins!

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