Seoul Food Symphony
Grilled Korean BBQ Baby Back Ribs with Kimchi Cabbage Slaw
2 hours 30 minutes
Serves 4
DinnerKorean
Herb's take
Inspired by Korean barbecue joints and the flavor science of fermentation, these ribs get a gochujang bath before meeting the grill, then land next to a zingy kimchi slaw that’s half side dish, half palate cleanser. You’ll master marinade magic, rib grilling, and the crunch-chemistry of quick slaw.
Equipment needed
- Grill (charcoal or gas)
Ingredients
Yield
4
Instructions
- 01In a medium bowl, combine brown sugar, soy sauce, gochujang, 1/4 cup rice vinegar, sesame oil, ginger, garlic, half the scallions, honey, black pepper, and 1 teaspoon salt to make the marinade.
- 02Place the baby back ribs in a large resealable bag or baking dish. Pour the marinade over the ribs, turning to coat thoroughly. Refrigerate for at least 1 hour, preferably 4 hours or overnight for maximum flavor.
- 03Preheat your grill for indirect heat to 325°F. If using charcoal, bank the coals to one side; for gas, turn off one burner.
- 04Remove the ribs from the marinade and let excess drip off. Reserve 1/2 cup of marinade for basting. Place ribs meaty side up on the cooler side of the grill. Cover and cook for 90 minutes, turning and basting with reserved marinade every 30 minutes.
- 05While the ribs cook, make the kimchi slaw: In a large bowl, toss together cabbage, carrot, kimchi, remaining scallions, mayonnaise, remaining 2 tablespoons rice vinegar, sugar, lime juice, and 1 teaspoon salt until evenly coated. Chill until ready to serve.
- 06After 90 minutes, move ribs over direct heat. Grill 3 to 4 minutes per side, basting once, until the exterior is lacquered and lightly charred.
- 07Transfer ribs to a cutting board and let rest 10 minutes before slicing into individual bones.
- 08Serve ribs alongside generous heaps of kimchi slaw. Sprinkle with sesame seeds before devouring.
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