Slow-Roasted and Grilled Pork Ribs with Spicy Korean Barbecue Sauce

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Course Main Course
Cuisine Korean
Keywords Gluten Free, Spicy
Difficulty Moderate
Servings 10 people
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Wine Pairing

Riesling

These are delicious, melt in your mouth, fall off the bone, barbecue ribs. They are roasted in the oven for 2 hours and then glazed with the sauce while on the grill. Prepare for a lot of advanced preparation and a big mess. You will also need a lot of aluminum foil. The sauce is made with gochujang, a Korean chile paste that can be found at most Asian markets and some conventional grocery stores. The ribs can also be made ahead of time - prepare them through step 4 and refrigerate overnight, then bring to room temperature before grilling and glazing. Serve with corn on the cob, cilantro lime shrimp and rice, and/or the summer tomato salad for the perfect summer barbecue or 4th of July meal.
Servings: 10 people
Calories: 1228kcal

Equipment

  • Aluminum foil

Ingredients

  • 1 cup gochujang sauce
  • 1/2 cup hoisin sauce
  • 1/2 cup natural unsweetened ketchup
  • 1/2 cup honey
  • 1/2 cup tamari soy sauce
  • 1/2 cup sake
  • 2 Tbsp unseasoned rice vinegar
  • 2 Tbsp fresh ginger minced
  • 1 Tbsp garlic minced
  • 2 Tbsp ground white pepper
  • 3 racks pork spareribs (about 8 lbs), membranes removed
  • coarse salt

Instructions

  • Preheat oven to 325°F.
  • In a medium bowl, whisk together all of the ingredients except the ribs and salt.
  • Layer 2 long sheets of heavy duty aluminum foil on a work surface, and set 1 rack of the ribs in the center, meaty side up. Brush with 3/4 cup of the sauce and wrap tightly in the foil. Repeat with the remaining two racks of lamb.
  • Transfer the foil packets to 3 large rimmed baking sheets and bake until the ribs are very tender, about 2 hours.
  • Unwrap the racks and transfer them to a work surface. Be careful as this can be very messy with all the sauce in the foil. Cut the racks into 3- or 4-rib sections.
  • Light a grill. Season the ribs with a little salt and grill over hight heat, brushing with the remaining sauce and turning occasionally, until glazed and lightly charred in spots, about 4 minutes each.
  • Cut into individual ribs if desired, and transfer to a platter to serve. Serve along with any remaining sauce on the side.

Nutrition

Calories: 1228kcal | Carbohydrates: 31g | Protein: 63g | Fat: 92g | Saturated Fat: 29g | Cholesterol: 312mg | Sodium: 1343mg | Potassium: 1100mg | Fiber: 1g | Sugar: 21g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 4mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!