Description
Succulent Korean-style BBQ ribs offer a tantalizing fusion of sweet and savory flavors. Marinated in gochujang and soy sauce, these tender ribs promise a memorable culinary experience you’ll crave again and again.
Ingredients
Scale
- 2 racks baby back ribs (or St. Louis-style spare ribs)
- ¼ cup brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- ½ tsp cayenne pepper (optional, for heat)
- ½ tsp mustard powder (optional, for depth)
- 2 tbsps olive oil (for coating)
- 1 cup Barbecue sauce (hickory, honey, or spicy BBQ works great!)
- 2 tbsps honey or maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
Instructions
- Membrane Removal: Gently slide a knife underneath the rib membrane and peel away using a paper towel to enhance meat tenderness and texture.
- Seasoning Preparation: Massage olive oil across rib surfaces, creating an even coating of dry seasoning blend by pressing spices deeply into meat fibers.
- Marination Process: Allow seasoned ribs to rest at room temperature for 30 minutes or refrigerate overnight to intensify flavor complexity.
- Cooking Preparation: Select preferred cooking method – oven at 275°F or grill at 225°F – establishing a controlled cooking environment for optimal meat transformation.
- Moisture Preservation: Completely encase ribs in aluminum foil, creating a sealed packet that prevents moisture loss during slow cooking process.
- Extended Cooking: Roast wrapped ribs on a baking sheet for 2.5-3 hours in the oven, or smoke on the grill for 3-4 hours, ensuring meat becomes extraordinarily tender and nearly separating from the bone.
- Glazing Technique: Craft a vibrant glaze combining barbecue sauce, honey, apple cider vinegar, and Worcestershire sauce, generously brushing across the ribs for complete coverage.
- Caramelization Finish: For oven method, activate broiler and caramelize glazed surface for 5 minutes; for grill, increase temperature to medium-high and sear for 5-10 minutes, creating irresistibly glossy and slightly charred edges.
- Serving Presentation: Allow ribs to rest briefly, enabling internal juices to redistribute, then slice precisely between bone structures and serve alongside complementary sides like cornbread, coleslaw, or baked beans.
Notes
- Remove Membrane Carefully: Peeling off the back membrane ensures tender, more flavorful ribs that absorb seasonings better and become more enjoyable to eat.
- Massage Seasoning Thoroughly: Press spices deeply into meat fibers, creating a robust flavor profile that penetrates beyond the surface for maximum taste intensity.
- Marinate for Maximum Flavor: Letting ribs sit with seasonings at room temperature or overnight allows spices to fully infuse, transforming the meat’s overall taste complexity.
- Temperature Control is Critical: Maintain low, consistent heat (275°F for oven, 225°F for grill) to break down tough connective tissues slowly, resulting in melt-in-your-mouth tender ribs without drying out the meat.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 564
- Sugar: 36 g
- Sodium: 825 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 90 mg