Korean Gochujang BBQ Ribs

Ingredients:

2 racks pork baby back ribs

2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon neutral oil

For the gochujang BBQ sauce:

1/3 cup gochujang

1/4 cup soy sauce

3 tablespoons brown sugar

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons ketchup

2 tablespoons water

For garnish:

1 tablespoon toasted sesame seeds

2 scallions, thinly sliced

Directions:

Preheat oven to 300°F (150°C). Line a baking sheet or roasting pan with foil.

Remove the membrane from the back of the ribs if needed, then pat the ribs dry.

Rub the ribs with salt, black pepper, garlic powder, onion powder, and neutral oil.

In a bowl, whisk together gochujang, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, ketchup, and water until smooth.

Reserve 1/3 cup of the sauce for finishing. Brush the remaining sauce lightly over both sides of the ribs.

Wrap each rack tightly in foil and place on the prepared pan.

Bake for 2 hours to 2 hours 30 minutes, or until the ribs are tender.

Remove the ribs from the oven and carefully open the foil. Increase oven temperature to 425°F (220°C).

Brush the ribs generously with the reserved sauce.

Return the ribs to the oven uncovered for 10-15 minutes, until glossy, caramelized, and slightly charred at the edges.

Rest the ribs for 5-10 minutes, then sprinkle with toasted sesame seeds and sliced scallions.

Slice between the bones and serve hot.

Prep Time: 20 minutes | Cooking Time: 2 hours 45 minutes | Total Time: 3 hours 5 minutes

Kcal: 610 kcal | Servings: 4 servings