Gochujang Spare Ribs
- Preparation Time: 30 min
- Cooking Time: 2 h 30 min
- Total Time: 3 h
- 4 servings
Ingredients
Spare Ribs
- 8 lb - pork spare ribs, cut lengthwise into 2 inch strips
- Coarse salt and black pepper to taste
- 2 limes, cut into half
- 2 tbsp - toasted sesame seeds
Gochujang Marinade
- 1 cup - Gochujang paste
- ¼ cup - honey
- ¼ cup - Rice vinegar
- ¼ cup - fresh ginger, chopped
- 4 garlic cloves, pressed or finely chopped
- 2 bottles lemon lime soda
Preparation
- Using a butter knife, slide the knife under the rubbery membrane on the underside of each rack of ribs. Lift the membrane slightly and use a paper towel to grip it firmly. Pull the membrane off completely in one motion, using the paper towel to help with grip.
- Season both sides of the ribs with coarse salt and cracked black pepper to taste.
- In a bowl, combine all gochujang ingredients except for the lemon-lime soda.
- Place the ribs in a large baking dish, pour the gochujang marinade over them, and mix to coat evenly. Pour 1 to 2 bottles of lemon-lime soda into the dish to submerge the ribs. Cover and refrigerate for up to 24 hours.
- Preheat your grill for two-zone cooking: arrange hot coals on one half and leave the other half empty.
- Grill the ribs over direct heat, moving them frequently to avoid burning. Once they are charred to your liking, move them to indirect heat, adjust the air vents to maintain a temperature of 275-300°F, and close the lid. If the ribs cook too quickly or start to darken, place them in an aluminum tray covered with foil for the rest of the cooking time. Cook until the meat shrinks about 1/4 inch from the bones or reaches an internal temperature of around 195°F, about 2 hours.
- Remove the ribs from heat and let them rest at room temperature for 20 minutes.
- Slice the ribs between the bones and sprinkle with toasted sesame seeds.