Grilled Pork Ribs with Gochujang Barbecue Sauce

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. 1

   Place a rack in middle of oven and preheat to 350°F.

2. 2

   Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved.

3. 3

   Transfer half of sauce to a small bowl and set aside for serving.

4. 4

   Season ribs all over with salt and pepper.

5. 5

   Place each rack on a double layer of foil and wrap up.

6. 6

   Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2–3 hours.

7. 7

   Prepare a grill for medium-high heat; oil grate.

8. 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. 9

   Transfer ribs to a cutting board and cut between bones into individual ribs.

10. 10

    Serve with reserved sauce alongside.