When I think summer, I think ribs. So why not Korean (inspired) barbecue ribs?
The main ingredient in this spare ribs recipe is gochujang. Gochujang is a Korean fermented red chili paste. I’ve been seeing this ingredient pop up more and more over the past year, and considering I live near a Korean specialty food market, I obviously had to try it for myself.
The flavor and heat you get from this paste makes a wonderful base for this sauce. Now obviously all the ingredients to this recipe are not Korean. It’s more Korean-inspired. I’m pretty sure hoisin sauce is Chinese and ketchup is American. Also I can’t take full credit for this one. It’s a Food & Wine mag adaptation.
Now after the ribs bake and get tender in the oven, it’s time for grilling. You gotta baste these ribs with more of the delicious sweet and spicy sauce, and get some beautiful char marks on these guys for the perfect final touch. Okay, I need some alone time now. It’s time to dig in.
- 1 rack of St Louis Style pork spare ribs (about 3lbs)
- 6 tbsp gochujang*
- 3 tbsp hoisin sauce
- 3 tbsp ketchup
- 3 tbsp soy sauce
- 1 1/2 tbsp rice wine vinegar
- 2 tsp finely grated ginger
- 1 tsp finely grated garlic
- 1 tsp ground white pepper
- Kosher salt
- Preheat oven to 325F. Cover a sheet tray with enough foil to wrap the ribs.
- Whisk together gochujang through pepper.
- Place ribs on foil over the sheet tray. Coat generously on both sides with about half of the sauce. Reserve the remaining sauce in the fridge.
- Seal ribs tightly in foil. Bake in the center of the oven, meaty side up for about 2 hours or until tender.
- Preheat grill to medium to medium-high heat. Season ribs lightly with salt on both sides, and place on grill. Baste with remaining sauce, and grill, turning occasionally, until charred in spots, about 2-3 minutes per side.
- Slice into individual ribs. Enjoy.
- Gochujang is a Korean fermented, red chili paste which can be found at Asian markets, Whole Foods and online.