Gochujang Baby Back Ribs Recipe

korean pork ribs with gochujang glaze glebe kitchen

WebNov 10, 2017 · Make the gochujang glaze. Heat a small saucepan over low heat. Add the vegetable oil, then the garlic and ginger and cook, …

Rating: 4.6/5(30)
1. Pre-heat your oven to 350F.
2. Heat a small saucepan over low heat.
3. Once your ribs have reached an internal temperature of 185 brush them generously with the glaze and return them to the oven. Let cook an additional 10 minutes.

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Gochujang Ribs Mikha Eats

WebJun 19, 2021 · In a bowl, combine all the gochujang bbq ingredients except the shallots, garlic, and ginger. Heat a medium-sized pot on medium …

Rating: 5/5(1)
1. Place baby back ribs on a large tray or cutting board. Remove the membrane (the silver or white shiny lining on the back of the ribs). You can do this by running a knife under the skin, then use a paper towel to grip and pull it off. Pat the ribs dry and season with salt, garlic powder, and black pepper.
2. In the Instant Pot, pour water and apple cider vinegar. Place the Instant Pot rack inside, then wrap the ribs standing along the side of the Instant Pot. Seal the lid, set it to Pressure Cook mode, and cook for 40 minutes.
3. Meanwhile, prepare the sauce. In a bowl, combine all the gochujang bbq ingredients except the shallots, garlic, and ginger. Heat a medium-sized pot on medium heat with about a tablespoon of oil. Add in shallots, garlic, and ginger, then cook for a few seconds until fragrant. Add in the rest of the barbeque sauce mixture and stir until smooth. Simmer for about 5 minutes, then turn off the heat and cover with a lid to prevent it from continuing to thicken. If your sauce thickens too much, add a tablespoon of water at a time to thin it out.
4. Once the ribs are done, carefully release the Instant Pot’s pressure valve. Using tongs, transfer the ribs to a parchment-lined tray and smother with the gojuchang barbeque sauce. Place in the oven with the broiler on, or if your oven doesn’t have the broiler option, set the temperature to 500° degrees. Cook until the sauce is bubbling and caramelized. Remove from oven and let it cool for at least 10 minutes before slicing and serving.

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