Gochujang Glazed Ribs

by: Chef Allysa Adamson

Compatible Wolf Appliances:


When preparing ribs, the result should always be a tender, moist, and flavorful final product. However, these elements are often missing because regular ovens dry food out. Cooking with the Wolf Legacy Convection Steam Oven is the secret that will achieve the desired results every single time. Beyond the texture, these ribs are incredibly addictive thanks to the Gochujang, which gives the ribs an unexpected spicy, sweet, and tangy flavor.

Prep Time
Cook Time


Convection Humid

Rack Position

Solid Pan
Position - 2


  • 4 pounds baby back ribs
  • Kosher salt
  • 1/4 cup gochujang
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup maple syrup
  • 5 garlic cloves, grated
  • 4-inch piece ginger, grated
  • 3 tablespoons vegetable oil
  • 1/2 cup whole fat Greek yogurt
  • 3 scallions, thinly sliced on the bias
  • 1 Fresno chile, thinly sliced
  • 1/3 cup toasted sesame seeds
  • 2 limes, quartered


Remove the skin membrane from the ribs using a sharp knife to slice under the skin and pull the skin off the meat. Cut meat into single ribs. Season generously with salt.

Combine the next 7 ingredients in a bowl and mix well. Place ribs in a bowl and pour the marinade over, tossing to coat. Refrigerate for 8 hours or overnight, turning occasionally.

Line the solid pan for the Wolf Legacy Convection Steam Oven with foil and drizzle with oil. Place ribs on the tray, leaving some space between each rib without stacking them. Place in the Wolf Legacy Convection Steam Oven on Convection Humid Mode at 275°F and bake for about 90-120 minutes on rack position 2.

Mix yogurt with 1 1/2 teaspoons salt. Spoon onto a large plate and place the ribs over the yogurt sauce. Top ribs with scallions, Fresno chili, and sesame seeds. Serve with lime wedges on the side.