Ribs with gochujang, fish sauce & honey from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 155) by Julia Turshen

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Notes about this recipe

  • VineTomato on December 18, 2025

    I used this with Juicy Marbles vegan baby ribs and it worked perfectly. I made the sauce as a marinade and then cooked it in the sauce. Delicious. Mr VT did not like it - something about the smell put him off, he thinks it was the fish sauce, I think he just doesn't like gochujang. Served with smashed cucumbers from Good things by Samin Nosrat (so so good!) by and Japanese-style glazed sweet potatoes with sesame from Milk Street's Vegetables - perfect pairings IMO.

  • bernalgirl on December 11, 2025

    I used my own homemade barbecue sauce and this cooking technique, which is fantastic! I used a microbrew lager, filling the pan to halfway up the ribs, which was about 10 oz. of beer. They came out perfectly tender and still clinging to the bone at 2 hours. I like the glazing technique as well, reapplying the sauce at 2 minute intervals under the broiler resulted in a great glaze.

  • Lepa on May 26, 2025

    As other posters mentioned, the sauce is too thin and took about twenty minutes to cook down and thicken. Next time I would not add all the cooking juices. I also had to add a bit of salt. The technique was wonderful and everyone in my family loved this.

  • sambong on May 10, 2025

    Technique was good (especially for making ahead) but flavors were one-dimensional. Lacked complexity, was just very sweet with some spice from the gochujang. I think it would be improved with some ginger and sesame oil, will try that next time.

  • ezwriternc on April 22, 2024

    The ribs came out really juicy using this beer braising method but my sauce was thin. It tasted good but never got syrupy which was disappointing. I had a lot left over so I’ll see if i can cook it again today with the leftover ribs and will report back.

  • cellenly on May 05, 2023

    Made with pork spareribs instead of baby back ribs and used all chicken stock. Took 3.5 hrs to cook. Family loved it.

  • chawkins on July 01, 2022

    Great ribs, the glaze was fantastic. It took me a lot longer than 5 minutes to get the sauce reduced to a syrupy consistency though.

  • KaraCooks on February 14, 2020

    This is my GO-TO rib recipe and also it is fabulous on chicken thighs. I debone the thighs but leave the skin on and BBQ them. Always a big hit!!

  • MollyB on October 28, 2019

    What a great rib recipe! We made it exactly as written, using a lager for the braising and doing the final cooking on the grill. Served it with rice and a Thai cucumber salad with peanuts and cilantro, and those were nice accompaniments. We'll definitely be making it again.

  • Kduncan on May 14, 2019

    As everyone else has said, really great recipe. Though it seems my sauce didn't reduce as much as I wanted it too. The cooking method was great, and I look forward to trying it with other sauces.

  • Zosia on March 19, 2019

    Delicious sauce. It had a good balance of sweet and hot and was a real crowd-pleaser. It went perfectly with pulled pork (2kg pork shoulder cooked for 80 min in instant pot in chicken broth).

  • Nkrieda78 on February 05, 2019

    So incredible!! I accidentally doubled the sauce but kept original measurement of fish sauce and that was perfect for me!

  • TrishaCP on February 13, 2018

    These were really good. The beer braise resulted in perfectly cooked ribs. The one tweak I would make would be to sub out the fish sauce for soy sauce next time - the fish sauce flavor didn't work for me but that's just personal preference.

  • bching on December 13, 2017

    We liked this very much--and appreciate Julia's advice on the make ahead possibilities. I used country style pork ribs rather than spareribs--and didn't glaze and broil them all so this will be another excellent dinner in a few days. I served these on top of a few handfuls of baby arugula and some sliced scallions and even though this time I did this because the arugula was languishing in the fridge, I will make a point of it next time.

  • nomadchowwoman on September 27, 2017

    My new favorite rib recipe. We loved everything about these. Agree, the glaze is phenomenal. Easy, too.

  • clcorbi on September 05, 2017

    I adapted this recipe to use a 2.5lb pork butt rather than ribs. I braised the pork butt on the stovetop rather than in the oven (it's too hot for that!), and added a mix of both beer and chicken stock until the pork butt was about halfway submerged. I braised it like this for 2.5 hours until it was nice and tender, and then I proceeded with the directions as written. The glaze is phenomenal, as promised. I would not hesitate to remake this recipe with ribs--that glaze is a definite crowd pleaser. We really enjoyed it on the pork butt, too, although I will say I didn't love the flavor that the beer added. It could be because we only had a very hoppy beer on hand, but I felt that it detracted from the delicious sweet/sour glaze flavor. Next time I'd braise with chicken stock only.

  • raybun on May 31, 2017

    Excellent flavour in the marinade, the meat was falling off the bones. Not too spicy for the 9 year old either, we'll definitely be making these again.

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