Korean Cuisine

Gochujang Ribs



2/3 cup apple cider vinegar
1/2 cup (packed) dark brown sugar
6 Tbsp. gochujang (Korean hot pepper paste)
1/4 cup adobo (from 1 can chipotle chiles in adobo)
2 racks St. Louis–style pork spareribs (about 4 lb.)
Kosher salt, freshly ground pepper
Vegetable oil

Place a rack in middle of oven and preheat to 350°F.
Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved.
Transfer half of sauce to a small bowl and set aside for serving.
Season ribs all over with salt and pepper.
Place each rack on a double layer of foil and wrap up.
Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2–3 hours. Let cool.
Prepare a grill for medium-high heat; oil grate.
Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes.
Transfer ribs to a cutting board and cut between bones into individual ribs.
Serve with reserved sauce alongside.