Honey-Sesame Gochujang Baby Back Ribs

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Giới thiệu

Ingredients
For the Ribs:
- 2 racks baby back ribs about 34 lbs
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika

For the Honey-Sesame Gochujang Glaze:
- cup gochujang adjust for spice level
- cup honey or maple syrup for a deeper flavor
- 3 tbsp soy sauce or tamari for gluten-free
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp toasted sesame seeds plus extra for garnish
- 1 tsp gochugaru Korean chili flakes, optional for extra heat

Instructions:
1. Prep the Ribs:
- Remove the membrane from the back of the ribs for tenderness.
- Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.

2. Cook the Ribs Oven or Grill/Smoker:
- Oven Method 3-2-1 Technique:
- 3 hours uncovered at 275F 135C on a baking sheet.
- 2 hours wrapped in foil with a splash of apple juice or broth.
- 1 hour unwrapped, glazing every 15 mins.
- Grill/Smoker Method:
- Smoke at 225F 107C for 3 hours hickory or applewood.
- Wrap in butcher paper/foil with butter & honey for 2 hours.
- Unwrap, glaze, and finish for 30-45 mins until sticky.

3. Make the Glaze:
- In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and gochugaru if using.
- Simmer on low for 5-7 mins until thickened. Stir in toasted sesame seeds.

4. Glaze & Finish:
- Brush ribs generously with glaze in the last 15-30 mins of cooking.
- Garnish with extra sesame seeds and sliced green onions.

5. Serve:
- Cut into individual ribs and serve with extra glaze, kimchi slaw, or steamed rice.

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