Gochujang Baby Back Ribs

photo by Ty Meacham

developed for Food52

My dad goes nuts over my baby back ribs. I’ve upgraded from the bottled supermarket stuff of yore to my own creation, a homemade gochujang sauce. The ingredients here are traditional in many Korean meat dishes, but the proportions are amped to mimic more classic, American BBQ flavors. You can cook the ribs in advance, and broil or grill when ready to serve (and reap that parental praise you’ve been searching for).

Serves 3-4

 

Ingredients

Baby back ribs

  • 1 teaspoon gochugaru

  • 1 tablespoon ground ginger

  • 1 tablespoon garlic powder

  • 1 whole rack baby back ribs (about 2 pounds)

  • Salt and pepper, to taste

Gochujang BBQ sauce

  • 1/3 cup gochujang

  • 1/4 cup rice vinegar

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon honey

  • 1 tablespoon sugar

  • 1 1/2 teaspoons minced garlic

  • 1 teaspoon minced ginger

Directions

Preheat oven to 250°F. In a small bowl, combine the gochugaru, ground ginger, and garlic powder and mix well.

Remove the membrane from the underside of the ribs if it hasn’t already been removed. Place the ribs on a piece of aluminum foil, and salt and pepper both sides generously. Sprinkle the dry rub all over, rubbing in with hands to distribute evenly.

Wrap ribs up in the foil so the seam is on top. Place on a baking sheet and bake in the oven for 1 1/2 hours.

Meanwhile, mix together all of the sauce ingredients in a small bowl.

Remove ribs from oven and open up the foil. Pour sauce all over the ribs, spreading to cover the whole top and sides. Rewrap and place back in oven for 30 more minutes.

Remove ribs and preheat the broiler. Open up the foil, and spoon residual sauce over the ribs to coat. Broil for about 5 to 10 minutes until well-charred. Cut into individual ribs and serve. (These ribs are even better the next day!)