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Momofuku Sticky Ribs

A special recipe created in partnership with Momofuku, get ready to get messy with these sticky, spicy, and fall-off-the-bone spare ribs featuring Momofuku's Soy Sauce and Spicy Seasoned Salt.

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Momofuku was founded by chef David Chang in 2004. Today, Momofuku has restaurants in US and Canada as well as a line of restaurant-grade ingredients for home cooks - now available on Umamicart!

180 Minutes
9 Ingredients
Spice Level

Learn to make it

Momofuku Soy Sauce
$14.00 8 oz
Momofuku Soy Sauce
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Momofuku Tamari
$14.00 8 oz
Momofuku Tamari
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Sunchang Gochujang
$10.79 1 kg
Sunchang Gochujang
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Brown Sugar
$3.79 450 g
Brown Sugar
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Recipe for Momofuku Sticky Ribs

Ingredients

For 2-3 servings

  • 2Β½ lbs pork spare ribs
  • β…“ c ketchup
  • β…“ c gochujang
  • β…“ c Momofuku Soy Sauce
  • 2 tbsp Momofuku Spicy Seasoned Salt
  • ΒΌ c brown sugar
  • ΒΌ c honey
  • 4 cloves garlic, minced
  • jalapenos, optional for garnish

Step by step

step 1

Make the marinade: In a large bowl combine Momofuku Soy Sauce, Momofuku Spicy Seasoned Salt, ketchup, gochujang, garlic, brown sugar, and honey. Mix well.

step 2

Toss ribs in marinade to coat evenly and marinate for at least 30 minutes or up to overnight in the fridge.

step 3

Place ribs and leftover marinade into a Dutch oven, arranging the ribs in a single layer. Add in enough water to cover the ribs and cover with a lid.

step 4

Preheat your oven to 350Β° and place the Dutch oven inside to braise for 2 hours undisturbed. Remove ribs from pot and set aside. Meantime, increase the oven to 450Β°.

step 5

Make a reduction with remaining braising liquid by cooking it over high heat. Place the ribs back into Dutch oven and coat with braising liquid.

step 6

In the heated oven, roast ribs for an additional 20 minutes, brushing ribs with the braising liquid once halfway through cooking time.

step 7

Garnish with more seasoned salt and jalapenos. Serve with rice and enjoy!

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