About
Ooh barbecues are never going to be the same after this! Killer Korean Ribs take inspiration from classic Korean cuisine, coating the meaty, tender ribs in a spicy, tangy, savory sauce that's delightfully caramelized until they reach just the right amount of candy-sweet and crunch! These are ribs that taste like they should come out of a white box, but impossibly better at the same time! Killer Korean Ribs really will kill your interest in making other kinds of ribs!
Ingredients
- 1 cup gochujang
- 1/2 cup hoisin sauce
- 1/2 cup ketchup
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/2 cup sake
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh ginger, grated
- 1 tablespoon garlic, finely grated
- 2 tablespoons ground white pepper
- 3 racks (about 8 pounds total) pork spareribs, membranes removed
- kosher salt, to taste
- cilantro, optional, to taste, chopped, for garnish
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -In a medium bowl, add the gochujang, the hoisin sauce, the ketchup, the honey, the soy sauce, the sake, the rice vinegar, the ginger, the garlic, and the white pepper and whisk to combine.
Step 3 -Layer two long sheets of heavy-duty foil on a work surface.
Step 4 -Place one of the racks of ribs on the foil, meat-side up.
Step 5 -Brush the rack evenly with 3/4 cup of the sauce and tightly wrap it with the foil.
Step 6 -Repeat this process with the remaining racks of ribs, reserving some of the sauce for basting.
Step 7 -Transfer the wrapped ribs to two or three large, rimmed baking pans.
Step 8 -Bake the ribs until tender and the meat reaches an internal temperature of 145 degrees F, about 2 hours.
Step 9 -Unwrap the ribs and transfer them to a work surface.
Step 10 -Cut each rack into sections of about 3-4 ribs.
Step 11 -Preheat a grill to high heat.
Step 12 -Season the ribs with the salt.
Step 13 -Grill the ribs, while turning them occasionally and brushing them with the remaining sauce, until caramelized and lightly charred in spots, about 4 minutes.
Step 14 -Transfer the ribs to a platter and serve topped with the cilantro.
