Gochujang Barbecue Ribs With Peanuts And Scallions Recipes

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GOCHUJANG BARBECUE RIBS WITH PEANUTS AND SCALLIONS



Gochujang Barbecue Ribs With Peanuts and Scallions image

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

3 racks St. Louis-style spareribs (2 1/2 pounds each)
1/2 cup kosher salt
1/2 cup packed light brown sugar
1/4 cup ground black pepper
1/2 cup gochujang
1 1/2 cups apple cider vinegar
1/2 cup packed light brown sugar
1 teaspoon ground black pepper
1/2 teaspoon chile powder, such as ancho
1/4 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 cup chopped peanuts
1 cup sliced scallions

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.

GRILLED PORK RIBS WITH GOCHUJANG BARBECUE SAUCE



Grilled Pork Ribs with Gochujang Barbecue Sauce image

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

2/3 cup apple cider vinegar
1/2 cup (packed) dark brown sugar
6 Tbsp. gochujang (Korean hot pepper paste)
1/4 cup adobo (from 1 can chipotle chiles in adobo)
2 racks St. Louis-style pork spareribs (about 4 lb.)
Kosher salt, freshly ground pepper
Vegetable oil (for grill)

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 BARBEQUE SAUCE



Gochujang Barbeque Sauce image

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

½ white onion, chopped
3 pounds heirloom tomatoes, chopped
½ cup apple cider vinegar
¼ cup firmly packed light brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons soy sauce
1 tablespoon molasses
4 cloves garlic, crushed
1 ½ teaspoons lime juice

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

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