Name: Gochujang-Glazed Ribs for a Gas Grill
Total time: 5 h 5 min
Cuisine: SouthernSouthwest (Tex-Mex)
Ingredients: 1½ tablespoons kosher salt; 1 tablespoon gochugaru; 1 tablespoon plus 2 teaspoons sesame seeds, toasted, divided; 1 tablespoon packed brown sugar; 2 teaspoons pepper; 1½ teaspoons granulated garlic; 2 (2½- to 3-pound) racks St. Louis—style spareribs, trimmed; 2 cups oak, hickory, or pecan wood chips; 1 (9-inch) disposable aluminum pie plate; 2 scallions, sliced thin; ¼ cup gochujang; ¼ cup soy sauce; ¼ cup packed brown sugar; 2 tablespoons ginger ale; 2 tablespoons toasted sesame oil

Gochujang-Glazed Ribs for a Gas Grill

By Bryan Roof

Published on May 22, 2026

Time

4¾ hours, plus 20 minutes resting

Yield

Serves 6 to 8

Ingredients

Ribs and Rub

1½ tablespoons kosher salt 1 tablespoon gochugaru 1 tablespoon plus 2 teaspoons sesame seeds, toasted, divided1 tablespoon packed brown sugar 2 teaspoons pepper 1½ teaspoons granulated garlic 2 (2½- to 3-pound) racks St. Louis—style spareribs, trimmed2 cups oak, hickory, or pecan wood chips 1 (9-inch) disposable aluminum pie plate 2 scallions, sliced thin

Glaze

¼ cup gochujang ¼ cup soy sauce ¼ cup packed brown sugar 2 tablespoons ginger ale 2 tablespoons toasted sesame oil

Before You Begin

We developed this recipe using Diamond Crystal brand kosher salt; if using Morton kosher salt, which is denser, use 1 tablespoon. Based on the model of your grill, the cooking time can vary significantly; it is important to determine doneness by the tenderness of the ribs, not by time, which is a guide. If you have a charcoal grill, you can use this recipe instead.

Instructions

for the ribs and rub

Combine 1½ tablespoons kosher salt, 1 tablespoon gochugaru, 1 tablespoon toasted sesame seeds, 1 tablespoon packed brown sugar, 2 teaspoons pepper, and 1½ teaspoons granulated garlic in bowl. Place 2 trimmed racks St. Louis–style spareribs on rimmed baking sheet and pat dry with paper towels. Flip ribs meaty side down. Sprinkle bone side of ribs with about one-third of spice mixture. Flip ribs and sprinkle meaty side with remaining two-thirds of spice mixture.

Using large piece of heavy-duty aluminum foil, wrap 2 cups wood chips in 8 by 4-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet.

Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place; turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 350 degrees.)

Clean and oil cooking grate. Place disposable pie plate over primary burner and add 2 cups water. Place ribs side by side on grill, meaty side up and arranged lengthwise so 1 side of each rack is about 5 inches from heat source.

Cover grill and cook ribs for 1 hour. Turn ribs 180 degrees so sides farthest away from heat source are now closest (keeping ribs meaty side up). Add more water (up to 2 cups) to disposable pan if dry or nearly dry. Continue to cook, turning ribs and adding water to pan as needed every hour, until ribs are tender and paring knife inserted into meat meets little resistance, 3 to 4 hours longer.

for the glaze

Meanwhile, whisk ¼ cup gochujang, ¼ cup soy sauce, ¼ cup packed brown sugar, 2 tablespoons ginger ale, and 2 tablespoons sesame oil in bowl until sugar is dissolved; set aside.

Transfer ribs to rimmed baking sheet, meaty side up. Brush meaty side of each rack with 3 tablespoons glaze. Tent with foil and let rest for 20 minutes. Sprinkle ribs with 2 thinly sliced scallions and remaining 2 teaspoons toasted sesame seeds. Cut ribs between bones. Serve, passing remaining glaze.