Korean BBQ Baby Back Ribs

When you live—and cook—in Kentucky, you need to know your ribs. Chef Edward Lee starts his baby back rib recipe with a classic dry rub, then cooks the racks low and slow in a sauce spiked with spicy gochujang, a nod to his Korean roots. (Note: Ribs need to chill overnight in the fridge, so plan ahead!)
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  • Level: Easy
  • Total: 3 hr 30 min
  • Active: 30 min
  • Yield: 8 servings
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Ingredients

Bbq Sauce

3/4 cup ketchup

1 stick unsalted butter

1 cup brown sugar

1/4 cup soy sauce

1/4 cup worcestershire sauce

1 teaspoon freshly ground black pepper

3 cups gochujang, Korean fermented chili paste, available at Asian markets or online

1 cup cider vinegar

4 cloves garlic, minced or grated

Ribs

1/4 cup kosher salt

1/4 cup brown sugar

1 tablespoon paprika, sweet or smoked

1 tablespoon garlic powder

1 tablespoon Freshly ground black pepper

2 racks baby back ribs, about 3½?4 pounds

Directions

  1. BBQ sauce: In a saucepan, bring all ingredients to a simmer over low heat. Cook uncovered, 1–2 hours. (Note: Sauce can also be made while the ribs are baking during the first hour, Step 3.)
  2. Ribs: Combine dry ingredients in a mixing bowl. Place ribs on a rimmed baking sheet lined with parchment paper. Sprinkle rub all over the ribs, using more on the meaty side. Massage the rub into the meat (tip: wear non-latex gloves for easy cleanup). Cover with foil and chill in the refrigerator at least 4 hours, preferably overnight.
  3. Preheat oven to 250 degrees F. Remove ribs from refrigerator and wrap each rack tightly in foil. Place them in a roasting pan side by side and bake 1 hour. (Alternatively, you can smoke the ribs, uncovered, in a smoker at 220 degrees F for 1 hour.)
  4. Take the ribs from the oven and remove the foil. Return the ribs to roasting pan; pour any liquid in the foil over the ribs. Pour the BBQ sauce over the ribs. Loosely cover pan with foil and bake 1 hour 15 minutes to 1 hour 45 minutes, basting halfway through.
  5. Assembly: Remove ribs from oven and place on a cutting board. Cut into two-rib portions and serve stacked on a platter, with extra sauce from the pan on the side.