Seoul Food, Grill Thrills
Gochujang-Glazed Baby Back Ribs with Sesame Cabbage Slaw
2 hours
Serves 4
DinnerKoreanNut-freeShellfish-free
Herb's take
This dish takes a classic American backyard favorite and gives it a spicy, umami-packed Korean makeover, courtesy of gochujang and soy. Alongside, you'll master a sesame-splashed slaw that adds crunch and coolness, a fusion dinner where big flavor meets balanced technique.
Equipment needed
- Grill (or oven)
Ingredients
Yield
4
Instructions
- 01In a small bowl, combine kosher salt, black pepper, and brown sugar. Pat the ribs dry and rub all over with the mixture.
- 02Whisk together gochujang, soy sauce, rice vinegar, sesame oil, garlic, ginger, and honey in a bowl to make the marinade.
- 03Place the ribs in a large resealable bag or shallow dish. Pour half of the marinade over the ribs, reserving the other half. Marinate in the fridge for at least 1 hour and up to 8 hours.
- 04Preheat your grill for indirect heat, targeting 300–325°F. If using an oven, preheat to 325°F.
- 05Wrap the marinated ribs tightly in foil and set on the cooler side of the grill or on a rimmed baking sheet in the oven. Cook for 1 hour 15 minutes, until tender.
- 06While the ribs cook, toss cabbage, carrot, scallions, and sesame seeds in a large bowl.
- 07In a separate bowl, whisk mayonnaise, lime juice, and 1 tablespoon of the reserved marinade until smooth. Drizzle over the slaw and toss to coat evenly. Chill until serving.
- 08Remove ribs from foil and brush liberally with the remaining marinade.
- 09Grill ribs over direct heat for 8–10 minutes, turning and basting occasionally, until caramelized and just charred at the edges.
- 10Let ribs rest for 5 minutes, then slice between the bones.
- 11Serve warm, topped with extra scallions and a generous mound of sesame slaw.
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