Barbecue Ribs With Gochujang Sauce Recipes
GRILLED PORK RIBS WITH GOCHUJANG BARBECUE SAUCE
These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want-heat, sweetness, and palate-gripping acid-but with extra tang.
Provided by Chris Morocco
Categories Bon Appétit Dinner Summer Pork Pork Rib Grill/Barbecue Backyard BBQ Vinegar Hot Pepper Grill
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.
- Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2-3 hours. Let cool.
- Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8-10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.
GOCHUJANG BARBECUE RIBS WITH PEANUTS AND SCALLIONS
The simplest dishes are the hardest to get right, and barbecue ribs are no exception. That is why the chef Joseph Lenn, of J.C. Holdway in Knoxville, Tenn., always quick-cures the ribs with an overnight rub of salt, black pepper and brown sugar. This ensures the meat is seasoned evenly throughout, and is something he recommends for any slow-cooked or braised meat. Mr. Lenn's mop sauce, a homage to the Dixie Sweet sauce at Martin's Bar-B-Que Joint in Nashville, is fired up with gochujang, a Korean chile paste. It works equally well on bone-in chicken breasts and wings.
Provided by Jane Black
Categories dinner, lunch, barbecues, meat, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- The day before you plan to cook the ribs, use a paper towel to help you pull the silver skin off the backside of the ribs. Combine salt, light brown sugar and black pepper to make a rub, then generously season ribs with the rub on both sides. (You may have some rub left over.) Place on a rimmed baking sheet, wrap in plastic, put in the refrigerator, and let sit overnight.
- For the sauce, combine all ingredients and whisk until brown sugar is dissolved. (You can use a hand mixer if you'd like.)
- The next day, prepare a charcoal grill (preferably a kamado, the egg-shaped ceramic grill) and warm it to 225 to 250 degrees. If your grill doesn't have a thermometer, use an oven thermometer to try to keep the temperature consistent. (See note.) Place ribs on a rack so they are not sitting directly on the grate. Cook 3 to 3 1/2 hours, turning and basting ribs with barbecue sauce every hour.
- Glaze the ribs with the sauce once more before serving. Cut the ribs and then sprinkle with peanuts and scallions and serve.
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!)
Provided by Edward Lee
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- 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.)
- 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.
- 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.)
- 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.
- 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.
GOCHUJANG BARBEQUE SAUCE
This is a unique barbeque sauce I made using heirloom tomatoes from my backyard. For longer storage, can the sauce in a water bath. Make sure the water completely covers Mason jars, and the water reached a rolling boil for 15 minutes. If using the sauce within the next week, store it in the refrigerator.
Provided by Naomi Gutierrez
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add tomatoes, vinegar, brown sugar, Worcestershire sauce, gochujang, soy sauce, molasses, garlic, and lime juice. Bring to a simmer. Remove from heat and allow sauce to cool for at least 15 minutes.
- Fill a blender with the sauce. Puree until smooth.
- Strain sauce through a sieve and pour into sterilized Mason jars.
Nutrition Facts : Calories 30.9 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 116.5 mg, Sugar 4.9 g
More about "barbecue ribs with gochujang sauce recipes"
GRILLED PORK RIBS WITH GOCHUJANG BARBECUE SAUCE RECIPE
2018-05-22 Step 1. Place a rack in middle of oven and preheat to 350°. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is …
From bonappetit.com
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- Place a rack in middle of oven and preheat to 350°. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.
- Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2½–3 hours. Let cool.
- Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.
BARBECUE RIBS WITH GOCHUJANG SAUCE RECIPE | BON APPéTIT
2016-06-21 Step 1. Preheat oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, …
From bonappetit.com
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- Preheat oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake until meat yields easily when pierced with a skewer but is not quite falling off the bone, 2–2½ hours. Remove from oven and let sit inside foil until cool enough to handle.
- Meanwhile, pulse scallions, garlic, and ginger in a food processor until finely chopped. Heat 2 Tbsp. oil in a medium saucepan over medium. Add aromatics and cook, stirring often, until softened, golden, and starting to stick to bottom of pan, about 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and ¼ cup water and stir until smooth. Bring to a simmer and cook, stirring often to prevent scorching, until thick, 5–10 minutes. Remove sauce from heat; season with salt.
- Prepare a grill for medium-high heat; lightly oil grates. Remove ribs from foil (if desired, stir cooking liquid into sauce) and cut racks in half crosswise. Place ribs on grill, meaty side down, and grill until lightly charred, about 1 minute. Brush ribs with sauce and turn over. Brush with more sauce and continue to grill, turning ribs one or two more times, until sauce is lightly charred in spots, about 2 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into individual ribs.
GOCHUJANG RIBS: THIS KOREAN CHILI PASTE IS KILLER - BACON IS …
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BARBECUE RIBS WITH GOCHUJANG SAUCE | RECIPE | RIB RECIPES, …
Apr 17, 2018 - This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken. Apr 17, 2018 - This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review …
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2018-06-13 Add gochujang, ketchup, lime juice, plum sauce, sugar, shoyu, and water and stir until smooth. Bring to a simmer and cook, stirring often to prevent scorching, about 5-10 minutes until thick. Remove sauce from heat. Heat outdoor grill on medium high heat; lightly oil grates. Remove ribs from foil and cut racks in half crosswise.
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GRILLED PORK RIBS WITH GOCHUJANG BARBECUE SAUCE – SIZZLING …
2021-07-07 Place a rack in the middle of the oven and preheat to 350°. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of the sauce to a small bowl and set aside for serving. Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up.
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2017-06-30 Cover pan with foil to close tightly. Bake 2 hours. Preheat grill to medium-high. Place ribs on grill. Brush both sides of ribs with remaining 1/4 cup Gochujang Sauce. Cook 5 minutes on each side, turning once and brushing with additional sauce, as desired. Serving Suggestions: Serve ribs with grilled corn on the cob, cole slaw, and potato salad.
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BARBECUE RIBS WITH GOCHUJANG SAUCE | RECIPE - PINTEREST.COM
Jul 6, 2020 - This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken. Jul 6, 2020 - This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and …
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From reddit.com
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