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Easy tender oven-baked baby back pork ribs in a spicy gochujang-garlicky-soy sauce glaze.
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In a small bowl, whisk together ⅓ cup gochujang, ½ tsp. each of garlic and ginger powder, and 2 Tbsp. each of brown sugar, soy sauce and rice vinegar. In a large baking dish, toss half of the marinade with about 3 lbs. of baby back ribs that have been separated. The other half of the marinade will be used for glazing later. Cover with foil and chill for a few hours or overnight. An hour before baking, take the dish out of the fridge.
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Preheat oven to 350ºF, and bake ribs, covered with foil, for about an hour. A lot of juices will be released. No worries! Increase oven temperature to 425ºF, uncover ribs and continue to bake/roast for roughly another 40-45 minutes. During that time, every 10-15 minutes or so, turn the ribs using tongs, and spoon some of the juices in the baking dish over the ribs. In the last 5 minutes of baking, spoon/brush the reserved marinade over the ribs and continue roasting until they’re very browned and glaze-y. Carefully transfer ribs onto a serving vessel, sprinkle with sesame seeds and thinly sliced scallions. Serve with rice on the side.
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Modified and adapted from the ‘Spicy Glazed Pork Ribs’ recipe from @epicurious & @bonappetitmag
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