Bibim-Rib-Bap
Korean-Style Baby Back Ribs with Gochujang Glaze, Char-Grilled and Garnished
2 hours 15 minutes
Serves 4
DinnerKorean
Herb's take
Today, we're fusing the primal joy of ribs with the bold, unapologetic flavors of Korean barbecue. Prepare for a deeply savory, spicy-sweet glaze that clings and caramelizes, this is rib science you can sink your teeth into.
Ingredients
Yield
4
Instructions
- 01In a bowl, whisk together gochujang, soy sauce, brown sugar, rice vinegar, honey, sesame oil, garlic, ginger, black pepper, and water to create the glaze.
- 02Pat the baby back ribs dry, then use a butter knife and a paper towel to remove the thin membrane on the bone side. This helps the flavors get into the meat and keeps things tender.
- 03Sprinkle both sides of the ribs with kosher salt, then place in a large zip-top bag or shallow dish. Pour in half the glaze, reserving the rest for later. Massage to coat evenly.
- 04Marinate the ribs in the fridge for at least 1 hour, and up to 8 hours.
- 05Preheat your grill for indirect cooking, medium heat on one side, low/none on the other. Brush the grates with neutral oil.
- 06Remove ribs from marinade, let excess drip off, and place ribs bone-side down on the cool side of the grill. Cover and cook for 90 minutes, turning once halfway through.
- 07Brush ribs all over with reserved glaze. Move to the hot side of the grill, meaty side down, and sear for 2 to 3 minutes per side until caramelized and sticky.
- 08Transfer ribs to a cutting board and let rest 10 minutes. Slice between the bones.
- 09Arrange on a platter, scatter with scallions and toasted sesame seeds. Serve immediately, napkins mandatory.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.