Recipe courtesy of Rocco DiSpirito
Hot Chile Crisp Baby Back Ribs
Getting reviews...
- Level: Easy
- Total: 2 hr 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1667
- Total Fat
- 96 g
- Saturated Fat
- 32 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 3 g
- Sugar
- 86 g
- Protein
- 106 g
- Cholesterol
- 369 mg
- Sodium
- 1717 mg
On game day we all want to feast, but sometimes there isn’t time for all the cooking. There is an easier way to capture the flavors of the barbecue season. If you crave ribs but don’t want to turn on the grill, this is the recipe for you.
- Level: Easy
- Total: 2 hr 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1667
- Total Fat
- 96 g
- Saturated Fat
- 32 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 3 g
- Sugar
- 86 g
- Protein
- 106 g
- Cholesterol
- 369 mg
- Sodium
- 1717 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- In a medium pot, combine the brown sugar, vinegar, honey, ketchup, gochujang, chile crisp, sesame oil, liquid smoke, cinnamon and garlic, then sprinkle with salt and pepper. Turn the heat on medium and allow to come to a slight simmer, stirring frequently. Turn off the heat and allow to cool for 5 minutes.
- Place the ribs in a large enough baking dish to hold both racks comfortably and pour enough sauce over the tops just to cover. Cover with plastic wrap and then foil. Place the ribs in the oven and let cook for 2 hours.
- Remove from the oven and turn on the broiler. Remove the foil and plastic wrap, then paint the remaining sauce on the ribs and place under the broiler until slightly charred, about 5 minutes.
- Cut into double rib portions, then place on a platter and serve.
