Gochujang Korean Ribs Recipes

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

Ingredients

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.

KOREAN BBQ BABY BACK RIBS

Korean BBQ Baby Back Ribs image

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

Ingredients

3/4 cup ketchup
1 stick unsalted butter
1 cup brown sugar
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon freshly ground black pepper
3 cups gochujang, Korean fermented chili paste, available at Asian markets or online
1 cup cider vinegar
4 cloves garlic, minced or grated
1/4 cup kosher salt
1/4 cup brown sugar
1 tablespoon paprika, sweet or smoked
1 tablespoon garlic powder
1 tablespoon Freshly ground black pepper
2 racks baby back ribs, about 3½?4 pounds

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.

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