Korean Barbecue Ribs

Ribs… You can never go wrong with a rack of falling off the bone baby back ribs and after a long night of drinking and merriment with friends, they’re my go to cure for the hangover blues. The best thing here is that we don’t have to fire up the smoker or grill but instead throw things into the oven and set it/forget it. The second best thing is the flavor profile. 

We’re using some staple Korean flavorings that bring the heat, sweet, and tang to the table. These are far from the normal ‘cue flavors you’re used to, but I honestly don’t know why these aren’t a thing yet! I suppose someone has to go out and make Asian/Southern Comfort food a thing. Trust me, they’re incredibly delicious and addictive - enjoy! ;) 

INGREDIENTS
2 TBSP Kosher salt
2 TBSP brown sugar
2 TBSP gochugaru (Korean red pepper flakes
½ TBSP garlic powder
1 tsp ground ginger
2 tsp freshly ground black pepper
2 racks baby back ribs
¾ cup gochujang (fermented Korean chili paste)
½ cup ketchup
1/3 cup of soju, Shaoxing wine, sake, or Dry Sherry
¼ cup brown sugar
1.5 TBSP toasted sesame oil
1.5 TBSP rice wine vinegar
1.5 TBSP soy sauce
1.5 TBSP grated ginger
1.5 TBSP grated garlic
2-3 TBSP water

Combine the Kosher salt, brown sugar, gochugaru, garlic powder, ginger, and freshly ground black pepper in a small bowl and mix until fully incorporated.

Preheat oven to 250F.

Rinse the ribs until cold water and thoroughly pat dry with paper towels. Remove the membrane from the bone side of the ribs. Lay each rack of ribs on to a large, heavy duty sheet of foil meat side up. Generously season both the meat and bone side. Wrap the rack by folding over the sides and then the ends of the foil. Place the ribs bone side up onto a baking sheet and place into a 250F oven for 2.5 hours.

To a saucepan, add 2/3 of a cup of gochunjang (Fermented Korean Chili Paste), a ½ cup of ketchup, a 1/3 of a cup of soju, Shaoxing wine, sake, or Dry Sherry, ¼ cup of brown sugar, 1 and a half tablespoons of toasted sesame oil, 1 and a half tablespoons of rice vinegar, 1 and a half tablespoons of soy sauce, 1 and a half tablespoons of grated ginger, and 1 and a half tablespoons of grated garlic. Bring the mixture to a boil over medium high heat adding 2-3 tablespoons of water to adjust the consistency.

Remove the ribs from the oven after 2 and a half hours and unwrap them. Pour off the liquid that has accumulated and then paint on some of the barbecue sauce on the bone side. Flip the rack over and add a layer of sauce to the meat side. Place them meat side up, unwrapped, back into the oven. Cook them for 10 minutes at 350F. After 10 minutes, removed the ribs and paint on another layer of sauce and return to the oven for another 10 minutes. Repeat this process 3-4 times until the coating is nicely glazed. Top with toasted sesame seeds and minced green onions.