Slow-Roasted and Grilled Pork Ribs with Spicy Korean Barbecue Sauce
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.
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Slow-Roasted and Grilled Port Ribs with Spicy Korean Barbecue Sauce
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.
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Servings: 10 people
Calories: 1228 kcal
Net Carbs: 30 g
Ingredients
- 1 cup (232 g) gochujang sauce
- 1/2 cup (138 g) hoisin sauce
- 1/2 cup (120 g) natural unsweetened ketchup
- 1/2 cup (170 g) honey
- 1/2 cup (116 g) tamari soy sauce
- 1/2 cup (120 g) sake
- 2 Tbsp (2 Tbsp) unseasoned rice vinegar
- 2 Tbsp (2 Tbsp) fresh ginger, minced
- 1 Tbsp (1 Tbsp) garlic, minced
- 2 Tbsp (2 Tbsp) ground white pepper
- 3 racks (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: 1228kcalFat: 92gSodium: 1343mgNet Carbs: 30gSaturated Fat: 29gPotassium: 1100mgCarbohydrates: 31gVitamin A: 54IUFiber: 1gVitamin C: 5mgSugar: 21gCalcium: 77mgProtein: 63gCholesterol: 312mgIron: 4mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.