Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spicy Gochujang Pork Ribs
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- Level: Intermediate
- Total: 3 hr (plus overnight marinating)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1120
- Total Fat
- 88 g
- Saturated Fat
- 26 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 13 g
- Protein
- 56 g
- Cholesterol
- 259 mg
- Sodium
- 1458 mg
Sweet, savory and spicy, these tender pork ribs are coated in a bold gochujang marinade, cooked low and slow in the oven and finished on the grill until caramelized and glazed. While Korean BBQ-style pork ribs are often marinated as individual ribs and cooked quickly over high heat, this recipe borrows those same vibrant flavors and pairs them with the classic American low-and-slow approach to ribs. The result is juicy, tender meat with a sticky, flavorful glaze. Serve with potato salad and coleslaw for a traditional barbecue spread, or alongside rice and kimchi for a Korean-style meal. If you don’t have a grill, the ribs can be finished under the broiler with equally delicious results.
- Level: Intermediate
- Total: 3 hr (plus overnight marinating)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1120
- Total Fat
- 88 g
- Saturated Fat
- 26 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 13 g
- Protein
- 56 g
- Cholesterol
- 259 mg
- Sodium
- 1458 mg
Ingredients
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Directions
- Remove the membranes from the backs of the ribs: Slip a butter knife between the bone and thin membrane on one end of each rack. Grab the loosened membrane with a paper towel, then pull it off.
- Season the racks on both sides with 3/4 teaspoon salt and a few grinds of pepper per rack. Cut each rack in half for easier handling and place in a large bowl or food storage container. Let sit while you make the marinade.
- Combine the onion, apple, garlic, ginger, mirin, soy sauce and sesame oil in a blender and blend until smooth. Add the gochujang, brown sugar and gochugaru and blend again until smooth, scraping down the sides as needed.
- Remove 1 cup marinade and spread it all over the ribs until evenly coated. Cover and refrigerate overnight. Refrigerate the remaining marinade and reserve for glazing the ribs.
- Preheat the oven to 300 degrees F. Remove the ribs from the refrigerator 30 minutes before cooking. Line a baking sheet with foil and set a wire rack on top. Arrange the ribs meat-side up on the rack and bake, rotating the pan halfway through, until the meat is tender but not falling apart, 2 hours 15 minutes to 21/2 hours.
- Glaze the ribs: Preheat a grill to medium-high. Clean and oil the grates. Brush the meat side of the ribs with some of the reserved marinade. Arrange the ribs meat-side down on the grill and brush the bone side with more marinade. Grill until lightly charred and the marinade looks set, 1 to 2 minutes. Flip the ribs and brush the meat side again with the remaining marinade. Grill until lightly charred underneath, 1 to 2 minutes. Flip once more to lightly char the meat side, 1 to 2 more minutes. Transfer to a cutting board and sprinkle with scallions and sesame seeds. Cut into individual ribs.
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