Recipe courtesy of Rocco DiSpirito
Hot Chile Crisp Baby Back Ribs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1667
- Total Fat
- 96
- Saturated Fat
- 32
- Carbohydrates
- 99
- Dietary Fiber
- 3
- Sugar
- 86
- Protein
- 106
- Cholesterol
- 369
- Sodium
- 1717
- Total: 2 hr 40 min
- Active: 30 min
Ingredients
8 ounces light brown sugar
6 ounces apple cider vinegar
4 ounces honey
4 ounces ketchup
3 ounces gochujang
3 tablespoons chile crisp
2 tablespoons sesame oil
2 tablespoons liquid smoke
1 teaspoon ground cinnamon
8 cloves garlic, grated
Kosher salt and freshly ground black pepper
2 racks baby back ribs
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.