Gochujang Ribs

These easy, slow cooked pork ribs are started with a Korean-inspired homemade dry rub, and finished with a thick, sticky homemade gochujang barbecue sauce, either under the grill or on the barbecue!

📝 Ingredients

• 2 tbsp soft brown sugar
• 1/2 tbsp flaky sea salt
• 1/2 tbsp gochugaru Korean chilli flakes
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 x rack pork ribs
• toasted sesame seeds, optional to serve
• 2 tbsp gochujang
• 2 tbsp maple syrup
• 1 tbsp tomato ketchup
• 1/2 tbsp toasted sesame oil
• 1/2 tbsp rice wine vinegar
• 1 tsp Dijon mustard
• 1 tsp flaky sea salt

👨‍🍳 Instructions

1. 1Pre-heat the oven to 135C. Combine the dry rub ingredients for the pork ribs, and set aside.
2. 2Lay the ribs out in the middle of a double layer of foil, and remove the membrane if desired.
3. 3Rub the ribs all over with the dry rub, pouring any leftover in the bowl on top of the ribs. Wrap them up in a tight package, and place in a baking dish to catch any accidental leakage. Slow cook for 3 hours.
4. 4Meanwhile, whisk together all the gochujang sauce ingredients until smooth, and set aside.
5. 5Once the foil is cool enough to touch, unwrap the ribs and transfer them to either a foil lined baking sheet (to finish them under the grill) or a large plate or chopping board.
6. 6Brush both sides of the ribs generously with sauce, and either grill on medium on each side until the sauce is bubbling and slightly caramelised in patches, or do the same finishing them on the barbecue – but be careful, this sauce burns really easily which is why I usually use the oven method!
7. 7Serve broken into two half racks (this will probably have already happened handling the slow cooked meat!) and serve sprinkled with sesame seeds, and with any leftover sauce on the side.