korean pork ribs with gochujang glaze
Korean pork ribs with gochujang glaze. Sticky. Spicy. Salty. Sweet. Perfect for when you need a really good sticky asian rib fix.
- 2 racks pork back ribs - meaty ones are good here
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp granulated garlic
The gochujang glaze
- 2-3 cloves garlic - crushed
- 1 inch ginger - grated (a microplane works great for this)
- 1/2 cup gochujang
- 1/4 cup mirin
- 1/4 cup brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp fish sauce - optional but it really brings it together
- 1 Tbsp vegetable oil
Cook the ribs
Pre-heat your oven to 350F.
Season the ribs with salt, pepper and granulated garlic.
Place ribs on a sturdy cookie sheet and bake until they reach an internal temperature of 185F, about an hour to 75 minutes. Start checking after 45 minutes.
Make the gochujang glaze
Heat a small saucepan over low heat.
Add the vegetable oil, then the garlic and ginger and cook, stirring constantly, for about 90 seconds. You don't want it to colour - just get cooked through.
Add the remaining ingredients and simmer over low heat for 10 minutes.
Finish the ribs
Once your ribs have reached an internal temperature of 185 brush them generously with the glaze and return them to the oven. Let cook an additional 10 minutes.
If you want extra sticky individual ribs let the ribs rest briefly. Cut them into individual ribs and coat all 4 sides with sauce. Return to the oven as above.
Serving: 4servings | Calories: 817kcal | Carbohydrates: 31g | Protein: 55g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 195mg | Sodium: 1557mg | Potassium: 876mg | Sugar: 20g | Vitamin A: 130IU | Vitamin C: 5.9mg | Calcium: 109mg | Iron: 2.7mg