Meat & Game Chicken & Poultry

Sticky Ginger Beer and Gochujang Glazed Chicken and Ribs

Slow-braised chicken and pork ribs finished with a sticky, deeply flavoured ginger beer and gochujang glaze. Brilliant for summer barbecues or a weekend oven finish, with serious depth and just enough heat.

4 (1 review)
By Ricky Robinson Updated July 7, 2026

This is the kind of recipe that looks impressive on a platter but is more straightforward than it first appears. The chicken thighs and spare ribs are dry-rubbed overnight, then slow-braised in ginger beer until they're completely tender. After that, it's all about the glaze, which is where the real flavour lives.

The overnight dry rub draws out moisture and seasons the meat right through, giving you a much better result than rubbing just before cooking.

Gochujang is a Korean fermented chilli paste with a deep, slightly smoky heat and a hint of sweetness. It's what gives this glaze its complexity beyond a standard barbecue sauce. If you can't get hold of it, Sriracha works as a substitute, though the flavour profile will be a little sharper and less rounded. Either way, the glaze reduces down with ginger beer, ketchup, honey, soy, and lime into something genuinely sticky and glossy. It coats the meat beautifully and chars just enough under the heat to develop that lacquered finish.

Sticky Ginger Beer and Gochujang Glazed Chicken and Ribs recipe image
Sticky Ginger Beer and Gochujang Glazed Chicken and Ribs

The slow braise is the key to getting the ribs properly tender. At 140°C fan, covered tightly in foil, the meat has time to relax and come away from the bone without drying out. The ginger beer keeps things moist and adds a subtle sweetness and spice to the braising liquid. Once the meat is cooked through, you lift it out and that's where the fun starts.

Whether you finish these on a barbecue or under a hot oven grill, the method is the same. Coat the meat in the glaze and keep applying layers as it cooks, turning it regularly. You're looking for that slightly charred, deeply lacquered look where the sugars have caramelised and gone a little dark at the edges. It takes about 10 to 15 minutes and it's worth staying close to the grill for it.

Serve it on a big sharing platter with toasted sesame seeds, sliced spring onions, fresh coriander, and extra lime wedges. This is good for feeding a crowd and works well alongside simple sides like steamed rice or flatbreads.

Sticky Ginger Beer and Gochujang Glazed Chicken and Ribs

Chicken Gochujang Ribs
Total Time 10 hrs 45 min
Servings 6 servings
Calories 620 cal
Protein 48g

Ingredients

Equipment Needed

  • Kitchen Foil
  • Baking Tray
  • Deep Roasting Tin
  • Wire Rack
  • Large Serving Platter
  • Basting Brush
  • Saucepan

Instructions

  1. 1
    Pat the chicken pieces and ribs completely dry with kitchen paper. Mix 2 tsp ground ginger, 2 tsp ground allspice, and 2 tsp salt. Rub this mix all over the meat. Place them on a wire rack over a baking tray and leave them uncovered in the fridge overnight.
  2. 2
    Preheat oven to 140°C fan. Place the chicken and ribs into a deep roasting tin. Add the 2 star anise, 100g sliced fresh ginger, 4 smashed garlic cloves, and 3 chopped spring onions. Pour over 1 litre of the ginger beer and top up with a splash of water until the ribs are submerged. Cover tightly with a double layer of foil and bake for 1 hour 45 minutes.
  3. 3
    In a saucepan, combine the remaining 500ml ginger beer, juice of 2 limes, 300g ketchup, 75ml soy sauce, 75ml honey, 2 tbsp rice wine vinegar, and 1 tbsp Gochujang. Bring to a boil, then simmer for 30 minutes until thick and syrupy. In the last 2 minutes, stir in 1 tbsp of freshly grated ginger and 1 smashed garlic clove.
  4. 4
    Fire up your barbecue (or preheat your kitchen oven grill to high). Lift the cooked ribs and chicken from the braising liquid and coat generously in the glaze. Place them over the heat, turning every few minutes and brushing continuously with more layers of glaze. Let the sugars caramelise and char slightly for 10-15 minutes until sticky and deeply lacquered.
  5. 5
    Transfer the glossy meat to a large platter. Scatter over a handful of toasted sesame seeds, sliced spring onions, and fresh coriander leaves. Serve with extra lime wedges to squeeze over.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Keep it fresh

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 180°C fan for 10-15 minutes, or under a hot grill for a few minutes to revive the glaze. The braised meat (before glazing) can be frozen for up to 3 months.

Plate it up

Serving Suggestions

Serve on a large sharing platter with steamed jasmine rice or warm flatbreads to soak up the glaze. A simple cucumber and spring onion salad cuts through the richness. Extra lime wedges, fresh coriander, and toasted sesame seeds on the side let people finish their own portions to taste.

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