Seoul Food Ribs
Grilled Baby Back Ribs with a Sticky Spicy-Sweet Gochujang Glaze
1 hour 45 minutes
Serves 4
DinnerKorean
Herb's take
Korean barbecue is famous for its bold flavors, and these baby back ribs are a crash course in sweet, spicy, umami magic. You'll master a quick marinade, a sticky glaze, and grilling for max flavor, plus learn why you finish with acid.
Equipment needed
- Grill (charcoal or gas)
Ingredients
Yield
4
Instructions
- 01In a small bowl, mix brown sugar, soy sauce, gochujang, rice vinegar, sesame oil, garlic, ginger, and honey until smooth.
- 02Reserve 1/3 cup of the marinade in a separate bowl for glazing later.
- 03Pat the baby back ribs dry with paper towels. Sprinkle both sides with salt and pepper.
- 04Place the ribs in a large resealable bag or shallow dish. Pour in the marinade (except the reserved 1/3 cup) and coat the ribs well. Marinate in the refrigerator for at least 45 minutes, up to 2 hours.
- 05Preheat your grill for indirect medium heat (about 350°F). Set up for two-zone grilling: coals or burners on one side, none on the other.
- 06Remove the ribs from the marinade, letting excess drip off. Discard used marinade.
- 07Place ribs bone-side down on the cool side of the grill. Cover and cook for 1 hour, flipping halfway through.
- 08Move ribs to the hot side of the grill. Brush with reserved glaze and cook, uncovered, for 3–5 minutes per side, brushing and flipping until lacquered and lightly charred.
- 09Transfer ribs to a cutting board and let rest 10 minutes before slicing.
- 10Slice ribs between the bones, arrange on a platter, and sprinkle with sliced scallions and sesame seeds to finish.
- 11Serve with extra glaze on the side, napkins highly recommended.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.