What could be better than a rack of pork ribs, cooked low and slow until the meat is falling off the bone? This recipe adds a spicy Korean kick with the inclusion of Gochujang sauce and makes the perfect centerpiece to any dinner.
2 racks Spanish pork spare ribs
10 garlic cloves, peeled
1tbsp chopped ginger
2 tbsp vegetable oil, plus more for grill
¾ cup gochujang
1½ cup ketchup
⅓ cup lime juice
3 tbsp plum sauce
2 tbsp light brown sugar
1 tbsp fish sauce
1 tbsp soy sauce
Salt and pepper
Preheat oven to 300°F. Season ribs generously on both sides with salt and pepper then wrap with tin foil and place on a rimmed baking sheet. Bake for 2–2½ hours until meat yields. Leave to sit in foil outside the oven until cool enough to handle.
Meanwhile, pulse garlic and ginger in a food processor. Heat oil in a saucepan. Add mixture and cook for 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce and ¼ cup water. Bring to a simmer and stir for 10 minutes then remove from heat.
Heat a grill to medium-high and oil lightly. Cut rib racks in half then place ribs on grill, meaty side down for 1 minute. Brush ribs with sauce and then turn. Repeat this step three times until sauce is charred. Allow ribs to rest for 5 minutes before slicing.
Cooking time- Approx. 2 hrs