Sweet and Spicy Spareribs with Korean Barbecue SauceTell a Friend
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Slow-roasted ribs are super-tender; glazed on the grill with sweet and spicy sauce.
Prep Time: 0 min(s)
Cook Time: 0 min(s)
Recipe Type: Public
Posted By: gardner.marilyn
Posted On: Jul 13, 2022
Number of Servings:
- 1 cups - gochujang
- 1/2 cups - hoisin sauce
- 1/2 cups - ketchup
- 1/2 cups - honey
- 1/2 cups - soy sauce
- 1/2 cups - sake
- 2 tablespoons - unseasoned rice vinegar
- 2 tablespoons - finely grated fresh ginger
- 1 tablespoons - finely grated garlic
- 2 tablespoons - ground white pepper
- 3 racks - pork spareribs (about 8 pounds), membranes removed
- - kosher salt
Preheat the oven to 325°F.
In a medium bowl, whisk together all of the ingredients except the ribs and salt. Layer two long sheets of heavy-duty foil on a work surface and set one rack of ribs in the center with the meaty side up. Brush with 3/4 cup of the sauce and wrap tightly in the foil.
Repeat with the remaining 2 racks of ribs. Transfer the foil packets to 2 large rimmed baking sheets and bake the ribs until tender, approximately 2 hours.
Unwrap the racks and transfer them to a work surface. Cut them into 3- or 4-rib sections.
Light a grill. Season the ribs with salt and grill over high heat, brushing with the remaining sauce and turning occasionally, until glazed and lightly charred in spots, about 4 minutes.
Cut into individual ribs if desired. Transfer to a platter and serve.
The ribs can be prepared through Step 1 and refrigerated overnight. Bring to room temperature before grilling and glazing.