Instructions

01
Pat the rack of baby back ribs dry with paper towels. Sprinkle both sides evenly with kosher salt and set on a rimmed baking sheet.
02
In a medium bowl, whisk together brown sugar, soy sauce, gochujang, rice vinegar, sesame oil, garlic, ginger, and the white parts of the scallions.
03
Reserve 1/3 cup of the marinade in a small bowl for glazing later. Pour the remaining marinade over the ribs and rub to coat thoroughly.
Herb says
Marinating in a bag means every nook gets flavor, less dishwashing, more diffusion.
04
Cover the ribs with plastic wrap or seal in a large zip-top bag. Refrigerate for at least 2 hours, preferably overnight.
05
Preheat your grill for indirect heat: Light one side to medium-high and leave the other side off. Oil the grates well.
06
Remove excess marinade from the ribs (but don’t rinse). Place ribs, bone side down, on the cool side of the grill. Cover and cook for 1 hour, maintaining grill temp around 300°F.
07
Flip the ribs, cover, and cook another 45 minutes to 1 hour until tender and a toothpick slides through with little resistance.
Herb says
Low and slow lets collagen melt into gelatin, hello, juicy ribs.
08
Move ribs to the hot side of the grill, bone side down. Brush with some reserved glaze and cook uncovered 2-3 minutes per side, flipping and glazing, until lacquered and lightly charred.
09
Transfer ribs to a cutting board. Rest 10 minutes, then slice between the bones.
10
Arrange on a platter, drizzle with any remaining glaze, and sprinkle with green scallion tops and toasted sesame seeds.
Herb says
Garnish delivers crunch, color, and the illusion of unstoppable chef energy.
11
Serve immediately with extra napkins and your favorite sides.

HERB

Seoul Train BBQ

Ingredients

Instructions