
Spicy Spare Ribs
To give the ribs a really spicy taste, the recipe calls for some gochujang – that’s a type of fermented hot pepper paste from Korea. One caveat though: you almost certainly won’t be able to find a brand of gochujang without soy. Some people will be fine with such a tiny amount of soy as...
Ingredients
- 2 lb pork spare ribs
- 2 tbsp gochujang or hot pepper paste
- 2 cloves garlic minced
- 1 tbsp honey raw
- 1 medium onion sliced
- 3 tbsp coconut aminos
- 2 tbsp rice wine vinegar
- 1 thumb ginger fresh, minced
- salt
- pepper
Instructions
- In a bowl, combine the gochujang, vinegar, garlic, honey, onion, coconut aminos, and ginger. Give everything a good stir and season to taste with salt and pepper.
- Rub the marinade all over the ribs and refrigerate overnight.
- Preheat your oven to 350 F.
- Remove the ribs from the marinade and set the marinade aside.
- Place the ribs in a roasting pan and cover with foil.
- Roast in the oven for 40 to 45 minutes.
- Remove the foil covering the ribs and baste with the remaining marinade.
- Cook the ribs for another 45 minutes, basting every 15 minutes.
Nutrition
Nutrition Facts
Spicy Spare Ribs
Amount per Serving
Calories
679
% Daily Value*
Fat
53
g
82
%
Saturated Fat
17
g
106
%
Cholesterol
181
mg
60
%
Sodium
441
mg
19
%
Potassium
619
mg
18
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
36
g
72
%
Vitamin A
16
IU
0
%
Vitamin C
4
mg
5
%
Calcium
43
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.