Korean-style Pork Ribs And Wings

These Korean-style pork ribs and chicken wings are pure flavour – spicy, sticky, and sweet with smoky caramelised edges. They’re slow-baked, then grilled until glazed and glossy, with a cool, crisp cucumber and bok choy salad cutting through the richness beautifully.

Prep: Overnight

Cook: 1 to 2 hours

Serves: Serves 4

Dietary: Dairy-free, Egg-free

By Matt Tebbutt
From Saturday Kitchen Recipes

This Korean-style feast lands a Nutri-Score of D. It’s a treat dish — rich in flavour from honey, soy, and pork, but balanced with refreshing vegetables and spice to keep it lively. Best enjoyed as an indulgent weekend showstopper.

Equipment

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Ingredients

For the Korean-style pork ribs and wings

100g Korean red pepper paste (gochujang)
3 tsp Korean red chilli flakes
50ml light soy sauce
50ml mirin
2 tbsp sesame oil
4 tbsp honey
2 tbsp brown sugar
3 tbsp garlic paste
2 tbsp grated ginger
½ onion, grated
½ Braeburn apple, grated
½ tsp black pepper
500g pork ribs
12 chicken wings

For the bok choy and cucumber salad

2 bok choy, leaves separated and left whole
1 red onion, thinly sliced
1 cucumber, smashed
Pinch of salt

For the dressing

2 tbsp gochujang paste
1 tbsp Korean red chilli flakes
2 tbsp fish sauce
1 tsp sesame oil
1 tsp white sesame seeds
2 tsp ginger syrup
3 garlic cloves, crushed
½ tsp grated ginger

To garnish

2 sliced red chillies
4 chopped spring onions
20g white sesame seeds
20g black sesame seeds
10g fresh coriander leaves

Customise

Swap pork ribs for beef short ribs for extra depth.
Replace mirin with rice vinegar and a little sugar if needed.
For a vegetarian spin, try the glaze with tofu or cauliflower.

Method

Stage 1: Marinate overnight

Mix the marinade. In a large baking tray, combine gochujang, chilli flakes, soy sauce, mirin, sesame oil, honey, brown sugar, garlic, ginger, onion, apple, and black pepper. It should form a thick, red paste that smells incredible.
Add the ribs and wings. Toss them in so everything is coated evenly. Cover and marinate overnight in the fridge — the longer it sits, the juicier and more flavourful the meat becomes.

Stage 2: Bake and grill (1½ hours total)

Preheat the oven to 170°C (150°C fan). Cover the tray with foil and bake for 1½ hours until tender and nearly falling off the bone.
Finish under the grill. Remove the foil, turn the grill to high, and caramelise the ribs and wings until blistered and sticky. Baste with the marinade as they cook for that glossy finish.

Stage 3: Make the salad (30 minutes)

Salt the vegetables. Toss bok choy, onion, and cucumber in salt and leave in a colander for about 30–40 minutes so they soften slightly and release excess water.
Whisk the dressing. Combine gochujang, chilli flakes, fish sauce, sesame oil, sesame seeds, ginger syrup, garlic, and ginger with a splash of water to loosen. Adjust the spice to taste.
Serve beautifully. Lay out the ribs and wings on a large platter. Scatter over chillies, spring onions, sesame seeds, and coriander. Serve the salad on the side, drizzled with dressing.