I love this oven baked rib recipe because -
A. I don’t own a BBQ or a smoker
B. You can make it ahead of time – days ahead  and the flavour actually gets better

C. Baking in the oven means ribs at home…in the winter…draped in loose fitting pants

The method is from Bon Appetit and it absolutely lives up to its title ‘Best Ever.’ You can pick up the rib bone and the meat stays intact. When it reaches your mouth, the meat comes off the bone, as opposed to falls off the bone. Big difference.

Note: I haven’t tried the dry rub BA recommends, as I insist on brown sugar in BBQ dry rubs. It's magical.


INGREDIENTS:
2 full racks of pork ribs

DRY RUB
1/4 C brown sugar
1 heaping tbsp smoked paprika
1 heaping tbsp dried oregano
1 heaping tbsp garlic powder
1 heaping tbsp onion powder
2 tsp cayenne pepper or hot pepper flakes
kosher salt & pepper

GOCHUJANG BBQ SAUCE
2 tbsp Korean gochujang paste
1/2 C onion, finely diced
3 garlic cloves, minced
1/4 C soy sauce
1/2 C ketchup
1/3 C brown sugar
1 tbsp garlic powder
2 tbsp Worcestershire
1/4 C apple cider vinegar or rice vinegar
1/3 C reserved rib liquid from baking
splash of white wine
canola oil
Garnish – sesame seeds or sliced green onions

 

INSTRUCTION

1. Preheat the oven to 325 F. Mix all the dry rub seasonings into a bowl and rub all over uncooked ribs. Double wrap the ribs in tin foil, making sure there’s no room for steam to escape. Cook for 3 hours.

2. When ribs are done, let them cool down. If making ahead, when cool, put ribs in the fridge until serving. Save some of the reserve rib liquid for the BBQ sauce for later.

3. When it’s time to serve the ribs, start making the magical BBQ sauce. Preheat the oven to 425F. In a small pot, sauté onions in canola oil until translucent and add garlic. Cook for a couple minutes longer and add gochujang paste. Let cook until some brown bits have formed at the bottom of the pot.

4. Add white wine to deglaze, scraping up brown bits. Add ketchup, soy sauce, Worcestershire and reserved rib liquid. Stir until combined.

5. Add brown sugar, garlic powder and let the sauce reduce. If it’s getting a little too thick, add a little water 1 tbsp at a time until it reaches desired consistency. Baking it in the oven will thicken up the sauce too, so you want to air slightly on the more liquid-y sauce side.

6. Cut chilled ribs into groups of three or four, or serve as a full rack. Brush BBQ sauce on both sides. Sprinkle ribs with sesame seeds (if using) and bake for about 20-22 minutes. Cover with foil for last half of the baking time if getting too charred.

7. Garnish with sliced green onion.

Spicy Korean Gochujang Ribs

© 2017 Michelle Li / miliSashimi