
Grilled Pork Ribs with Gochujang Barbecue Sauce
A delicious korean dish. Gluten-free friendly. Dairy-free option.
Total Time
81 min
Serves
6
Rating
0.0 (0)
Ingredients
- 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)
Instructions
- 1
Place a rack in middle of oven and preheat to 350°F.
- 2
Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved.
- 3
Transfer half of sauce to a small bowl and set aside for serving.
- 4
Season ribs all over with salt and pepper.
- 5
Place each rack on a double layer of foil and wrap up.
- 6
Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2–3 hours.
- 7
Prepare a grill for medium-high heat; oil grate.
- 8
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.
- 9
Transfer ribs to a cutting board and cut between bones into individual ribs.
- 10
Serve with reserved sauce alongside.