Sweet and Spicy Baby Back Ribs from Seoul Food Korean Cookbook #Blogiversary #Giveaway
These ribs are falling-off- the-bone tender, and although they require some patience since you have to marinate and cook them for a long time, they require very little hands-on time. Because you can make a lot of these at once, this is a good party recipe and is always a hit.
Servings: 6 -8
Ingredients
- ½ cup gochujang
- 2 tablespoons light brown sugar
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 pounds baby back pork ribs cut into individual ribs
Instructions
- In a small bowl, whisk together the gochujang, sugar, soy sauce, vinegar, sesame oil, salt, and pepper until well combined.
- In a large bowl, toss the ribs with half of the marinade. Marinate, in the refrigerator, for at least 5 hours.
- Preheat the oven to 350°F.
- Transfer the ribs to a baking dish, discarding the marinade they were in.
- Bake the ribs on the middle rack, covered with foil, until meat is tender, about 1 hour. Raise the oven temperature to 450°F and roast the ribs, basting occasionally with the reserved half of the marinade, for about 20 to 30 minutes, or until the ribs are nicely browned.
- Serve immediately.
Notes
SUBSTITUTION TIP: Baby back ribs are popular because they’re succulent and so easy to eat, but if you try this with spare ribs or country ribs, you’ll get a meatier, and still outstanding result.
This recipe is printed courtesy of the publisher, Rockridge Press.