Korean Pork Ribs Recipe
Serves: 4
Ingredients
6 lbs pork rib racks
1/2 cup gochujang*
1/2 cup ketchup
1/3 cup Sriracha sauce
6 cloves crushed garlic
1/4 cup finely minced green onions
2 tablespoons brown sugar
3 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 cup regular soy sauce
1 teaspoon kosher salt
Instructions
STEP 1
Use a small paring knife to help you remove the thin white membrane from the underside of the rib racks.
STEP 2
Preheat oven to 275° F.
STEP 3
Combine the gochujang, ketchup, Sriracha, and the rest of the ingredients in a bowl. Reserve 1/3 of a cup of the mixture for basting later. Apply the remaining mixture to the ribs with your hands or a pastry brush. Wrap the rack tightly within 2 sheets of foil, sealed at the edges to form a ‘parcel’.
STEP 4
Roast in the preheated oven for 2 hours.
STEP 5
Remove the ribs from the oven and increase the oven temperature to broil.
STEP 6
Carefully open up the foil parcels. Then take the reserved chili sauce mixture and liberally brush the rack with the sauce. Place the ribs back in the oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
STEP 7
Remove the ribs from the oven and pile onto a serving board or plate. Serve with plenty of napkins!
*NOTES:
Gochujang is a Korean fermented chili paste. It’s available in the Asian aisle of most supermarkets or from an Asian grocery store.
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