Gochugaru Cherry Bomb Baby Back Ribs
Gochugaru Cherry Bomb Baby Back Ribs are a deliciously spicy and sweet twist on traditional barbecue ribs. This recipe showcases the unique flavors of gochugaru, a Korean red pepper powder, paired with the sweet richness of cherries. The result is sticky, smoky, and incredibly flavorful ribs that are sure to impress your guests. Serve these ribs at your next cookout or family dinner for a meal that will leave everyone raving!
Why You Will Love This Recipe
There are countless reasons to love Gochugaru Cherry Bomb Baby Back Ribs. First, the combination of sweet cherry preserves and spicy gochugaru creates a mouthwatering glaze that perfectly complements the tender, juicy meat. Additionally, the glaze is versatile; feel free to adjust the amount of gochugaru for your desired spice level, making it approachable for everyone at the table. The cooking methods provided also allow for flexibility, whether you prefer to use your oven or a grill. Lastly, they are easy to make, allowing both novice and seasoned cooks to impress at any gathering. Serve with kimchi slaw or grilled corn for a complete meal that celebrates bold flavors.
Ingredients
This Gochugaru Cherry Bomb Baby Back Ribs recipe requires a selection of quality ingredients that enhance the flavor profile of the dish. Here’s everything you’ll need:
For the Ribs:
- 2 racks baby back ribs (about 3-4 lbs)
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
For the Cherry Bomb Glaze:
- 1 cup cherry preserves or fresh pitted cherries, puréed
- 2 tablespoons gochugaru (adjust for heat)
- 1 cup honey or brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang for depth
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon toasted sesame oil
- Optional: 1 tablespoon bourbon for smokiness
For Garnish:
- Toasted sesame seeds
- Thinly sliced scallions
- Fresh cherries, halved for presentation
Instructions
Step 1: Prep the Ribs
Start by removing the membrane from the back of the baby back ribs. This will help tenderize the meat and allow flavors to penetrate better. Once the membrane is removed, rub the ribs evenly with the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Make sure to massage the spices into the meat for maximum flavor.
Step 2: Cook the Ribs – Choose Your Method
You can choose between two methods to cook your ribs: the oven method or the grill/smoker method. For the oven method, preheat your oven to 275°F (135°C). Place the ribs on a baking sheet and cook uncovered for 3 hours. After 3 hours, wrap the ribs tightly in foil and add a splash of apple juice. Cook wrapped for an additional 2 hours. Finally, unwrap the ribs, brush them with the glaze every 15 minutes, and cook for another hour. For the grill/smoker method, preheat your grill or smoker to 225°F (107°C). Add cherry or hickory wood for flavor. Smoke the ribs for 3 hours, then wrap them in butcher paper with butter for an additional 2 hours. Finally, unwrap them, glaze with the cherry bomb glaze, and cook for 30-45 minutes until sticky.
Step 3: Make the Cherry Bomb Glaze
In a medium saucepan, combine cherry preserves (or puréed cherries), gochugaru, honey (or brown sugar), soy sauce, rice vinegar, gochujang, minced garlic, grated ginger, and toasted sesame oil. Heat over medium heat, stirring occasionally. Allow the mixture to simmer for about 5-7 minutes until thickened. If you’re using bourbon for added smokiness, stir it in at the end of the cooking process.
Step 4: Glaze & Finish
During the last 30 minutes of cooking, generously brush the ribs with the prepared cherry bomb glaze. This step is crucial for achieving the delicious sticky coating that everyone loves. Continue cooking uncovered, basting with the glaze every 15 minutes until they reach the desired level of stickiness.
Step 5: Serve
Remove the ribs from the grill or oven and let them rest for a few minutes. Slice between the bones, then serve garnished with toasted sesame seeds, thinly sliced scallions, and halved fresh cherries for an impressive presentation. Pair with kimchi slaw or grilled corn for a perfectly balanced meal.
FAQs
What is gochugaru, and where can I find it?
Gochugaru is a Korean red pepper powder known for its vibrant color and smoky flavor. It can be found in most Asian markets, online, or in the international aisle of many grocery stores.
Can I use other types of ribs for this recipe?
Yes, you can substitute baby back ribs with spare ribs or St. Louis-style ribs. Just adjust the cooking time as needed, since different cuts may require varying cooking durations.
How can I adjust the glaze heat level?
You can adjust the spiciness of the glaze by increasing or decreasing the amount of gochugaru and gochujang. Start with smaller amounts and taste as you go for the perfect heat level.
Can I make the cherry bomb glaze in advance?
Yes, the glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Reheat before using it to glaze the ribs.
What sides pair well with Gochugaru Cherry Bomb Baby Back Ribs?
Consider serving these ribs with sides like kimchi slaw, grilled corn on the cob, or garlic mashed potatoes. These sides complement the sweet and spicy flavors of the ribs beautifully.
Conclusion
Gochugaru Cherry Bomb Baby Back Ribs are a delightful twist on a classic barbecue favorite. With tender, flavorful meat and a sticky, spicy-sweet glaze, these ribs bring memorable flavors to any occasion. Whether you’re firing up the grill this summer or roasting in the oven during the winter, this recipe is sure to bring some excitement to your meal. Enjoy this dish with friends and family for perfect summer evenings filled with laughter and delicious bites.
