Korean-style baby back ribs
mouth-watering anddelicious dish that is sure to satisfy your cravings for something savory andsweet
Ingredients
- 2 racks baby back ribs
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1/4 cup gochujang Korean chili paste
- 1/4 cup honey
- 1/4 cup chopped garlic
- 1/4 cup chopped ginger
- 2 tablespoons toasted sesame seeds
- 2 scallions chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Remove the membrane from the back of the ribs and season with salt and pepper.
- In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, honey, garlic, and ginger.
- Place the ribs in a large baking dish and pour the marinade over the top, making sure to coat the ribs evenly.
- Cover the dish and marinade for 2 to 24 hours.
- In a covered dish, bake for 1 1/2 to 2 hours, or until the meat is tender and cooked through.
- Remove the foil and increase the oven temperature to 425°F (220°C).
- Brush the ribs with any remaining marinade and bake for an additional 10 to 15 minutes, or until the ribs are caramelized and crispy on the outside.
- Sprinkle with toasted sesame seeds and chopped scallions before serving.
Notes
You can cook these in a smoker or on a charcoal or gas grill, but it is important to cook these wrapped in the marinade to achieve the flavor profile. Finishing over a wood fire is preferred by me to say the least. It adds a nice BBQ flavor and aroma.