Gochujang Korean Ribs Recipes
GOCHUJANG BARBECUE RIBS WITH PEANUTS AND SCALLIONS
The simplest dishes are the hardest to get right, and barbecue ribs are no exception. That is why the chef Joseph Lenn, of J.C. Holdway in Knoxville, Tenn., always quick-cures the ribs with an overnight rub of salt, black pepper and brown sugar. This ensures the meat is seasoned evenly throughout, and is something he recommends for any slow-cooked or braised meat. Mr. Lenn's mop sauce, a homage to the Dixie Sweet sauce at Martin's Bar-B-Que Joint in Nashville, is fired up with gochujang, a Korean chile paste. It works equally well on bone-in chicken breasts and wings.
Provided by Jane Black
Categories dinner, lunch, barbecues, meat, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- The day before you plan to cook the ribs, use a paper towel to help you pull the silver skin off the backside of the ribs. Combine salt, light brown sugar and black pepper to make a rub, then generously season ribs with the rub on both sides. (You may have some rub left over.) Place on a rimmed baking sheet, wrap in plastic, put in the refrigerator, and let sit overnight.
- For the sauce, combine all ingredients and whisk until brown sugar is dissolved. (You can use a hand mixer if you'd like.)
- The next day, prepare a charcoal grill (preferably a kamado, the egg-shaped ceramic grill) and warm it to 225 to 250 degrees. If your grill doesn't have a thermometer, use an oven thermometer to try to keep the temperature consistent. (See note.) Place ribs on a rack so they are not sitting directly on the grate. Cook 3 to 3 1/2 hours, turning and basting ribs with barbecue sauce every hour.
- Glaze the ribs with the sauce once more before serving. Cut the ribs and then sprinkle with peanuts and scallions and serve.
GOCHUJANG KOREAN RIBS
Sweet spicy fall off the bones ribs.
Provided by barbara lentz
Categories Pork
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients together except ribs. Place the ribs in a large bowl pour the gochujang mixture over the ribs. Marinate the ribs in the refrigerator overnight.
- 2. Preheat oven 350 degrees. Bake the ribs covered in foil for about 1 hour 15 minutes. Remove the foil and increase the heat to 450 degrees. Roast for 15 more minutes turning and basting in the sauce every 5 minutes. Enjoy
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- Preheat oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake until meat yields easily when pierced with a skewer but is not quite falling off the bone, 2–2½ hours. Remove from oven and let sit inside foil until cool enough to handle.
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