Korean-Style Pork Spare Ribs
This is a great recipe if you are looking for something different to do to ribs instead of the traditional BBQ. The marinade used is the same I use for pork bulgogi. For best results, marinate for at least 24 hours. If you prefer baby back ribs to spare, reduce the first initial cooking time from 2 1/2 hours to 2 hours. These ribs can be grilled. I would still keep them in foil for the first 2 hours, cooking them indirectly. After that, take them out of the foil and sear them on the grill to get a nice char. Then brush on the glaze and finish indirectly over the charcoal for another 10 minutes.
Ingredients
- 3-4 lb Spare Ribs riblet removed
Spicy Marinade
- 2/3 cup gochujang
- 1/4 cup soy sauce
- 1/4 cup cooking wine
- 2 tbsp sesame oil
- 4 tbsp honey
- 2 tbsp brown sugar
- 3 tbsp minced garlic
- 2 tbsp ginger grated
- 1/2 medium onion grated
- 1 small green apple grated
- 2 green onion chopped
- 1/2 tsp black pepper
Gochugaru Honey Glaze
- 3 tbsp honey
- 1 tsp gochugaru
Instructions
- In a large bowl, mix all of the marinade ingredients together.
- Set aside.
- Cut the rack of spare ribs in half. This makes it easier to handle.
- Place the ribs in a gallon sized ziplock bag. Add the marinade to the bag. Marinate the ribs for at least 24 hours.
- Preheat your oven to 300 degrees. Wrap the ribs in multiple layers of foil. Cook for 2 1/2 hours.
- After the 2 1/2 hours, turn your oven to broil and set the oven rack 6" from the broiler. Remove the top layer of foil to expose the ribs. Broil for 10 minutes.
- While the ribs are broiling, mix together the honey and gochugaru for the glaze.
- Take the ribs out of the oven. Turn the oven back to 300 degrees, moving the oven rack back to the center. Brush the honey glaze over the ribs. Bake for another 20 minutes.
- Take the ribs out of the oven and let rest for 10 minutes.
- Cut the ribs in between the bones before serving.
- Eat the hell out of these ribs!
