5-Ingredient Korean Gochujang and Kimchi-Spiced Ribs Recipe
This recipe originates from a fusion experiment by a Korean-American chef, who was eager to introduce his love for traditional Korean flavors - gochujang and kimchi - to his favorite American-style ribs. The result was an exciting blend of bold flavors that struck a harmony between spicy, tangy, and smoky.
Ingredients:
2 racks of baby back ribs
1 cup gochujang (Korean chili paste)
1/2 cup kimchi juice (from a jar of kimchi)
2 tablespoons sesame oil
Salt to taste
Preparation Steps:
Preheat your oven to 275°F (135°C).
Clean the ribs and pat dry. Season both sides with salt.
Combine the gochujang, kimchi juice, and sesame oil to create a spicy, tangy marinade.
Rub this marinade evenly onto the ribs, ensuring they are fully coated. Let the ribs marinate for at least 2 hours, but overnight is best for deeper flavors.
Arrange the ribs on a baking tray lined with foil, bone side down. Cover the tray tightly with another piece of foil.
Bake the ribs in the preheated oven for about 2.5 to 3 hours until they are tender.
After the ribs are done, remove from the oven and increase the oven temperature to 450°F (232°C).
Uncover the ribs and baste them with the remaining marinade.
Return the ribs to the oven and bake uncovered for about 10 minutes, or until the glaze is bubbling and starting to caramelize.
Remove from the oven and let it rest for a few minutes before serving.
Chef's Tips:
For added texture, sprinkle some sesame seeds on top before serving.
For a cooling contrast to the spicy ribs, serve with a side of cucumber salad or white rice.
For an added depth of flavor, add a tablespoon of Korean soy sauce to the marinade.
Drink Pairing: Korean Soju, served chilled, would cut through the spice perfectly. A non-alcoholic option could be a sweet and creamy Korean rice drink, Sikhye.
Cooking Time & Servings: Preparation Time: 15 minutes (not including marination time) Cooking Time: About 3 hours Serves: 4 people
