Korean Gochujang Baby Back Ribs

Mix all the marinade and glaze ingredients in a bowl. Don’t forget: save half of this mix for glazing later – don’t slap it all on the ribs just yet!

Pat your ribs dry and remove the membrane if your butcher hasn’t done it already – it’s that silvery skin on the bone side. It gets in the way of flavour and texture, so bin it.

Season lightly with salt and pepper, then slather the other half of the marinade all over the ribs, front and back.

Cover and chill in the fridge for 5 hours. This marinade is where the magic happens – flavour’s moving in and setting up camp.

Fill up the Ninja Woodfire hopper with cherry wood pellets – fruity wood works great with Korean flavours.

Select ‘SMOKER’, set it to 120°C for 1.5 hours.

Pop the ribs on meat-side up. Shut the lid and let that smoke do its thing.

After 1 hour, probe the thickest part – you’re looking for 71°C. If it’s not there yet, give it another 15 mins. You want it starting to tender up before the wrap phase.

Lay down two sheets of foil. Drop in the butter knobs and drizzle the honey in the middle – this is your flavour sauna.

Place the ribs meat-side down onto the buttery zone, then wrap them up nice and tight – no leaks!

Back into the Ninja Woodfire, this time switch to ‘BAKE’ at 150°C for 1 hour.

You’re aiming for 93°C internal and that beautiful “probe-tender” feel. If it’s not quite there, add 10 mins and recheck.

Carefully unwrap the ribs and flip them meat-side up.

Brush on a layer of that reserved glaze. Let it tack up for a few minutes, then repeat. Do this 2–3 times.

This layering is key – it builds that shiny, sticky glaze that tastes like sweet-spicy heaven.

Rest the ribs for 5 mins so the juices calm down.

Slice into individual bones with a sharp knife.

Sprinkle with sesame seeds and finely sliced spring onions.

Serve with kimchi, Asian slaw, or sticky rice. Maybe all three if you’re feeling proper hungry.