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.
When I think summer, I think ribs. So why not Korean-inspired barbecue ribs? These ribs are sweet, spicy and charred to perfection.
- 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
- Heat oven & prep pan: Preheat oven to 325°F. Cover a sheet tray with enough foil to wrap the ribs.
- Make sauce: Whisk together gochujang through pepper.
- Bake ribs: Place ribs on foil over the sheet tray. Coat generously on both sides with about half of the sauce. Seal ribs tightly in foil. Bake in the center of the oven, meaty side up for about 2 hours or until tender. Transfer the remaining sauce in the fridge.
- Grill ribs: 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.
- Serve: Slice and enjoy.
- Gochujang is a Korean fermented, red chili paste which can be found at Asian markets, Whole Foods and online.
- Category: Main
- Method: Bake, grill
- Cuisine: Korean
- Serving Size: 1/4 rack
- Calories: 256
- Sugar: 15g
- Sodium: 947mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
Keywords: korean ribs, korean bbq, korean bbq ribs