Honey-Sesame Gochujang Baby Back Ribs -

Honey-Sesame Gochujang Baby Back Ribs are an irresistible dish that combines the rich flavors of Korean gochujang with the sweetness of honey and a touch of sesame. This recipe offers a delightful twist on traditional barbecue ribs, elevating any meal with its unique flavor profile. In this post, we’ll explore how to prepare these mouth-watering ribs, complete with expert tips and answers to frequently asked questions.

Why You Will Love This Recipe

This recipe for Honey-Sesame Gochujang Baby Back Ribs will become a favorite for several reasons. First, the glaze is a harmonious blend of sweet, spicy, and savory, making every bite a culinary adventure. Second, the cooking methods are versatile, whether you prefer an oven-baked approach or a smoky flavor from the grill. Lastly, these ribs are ideal for impressing guests at gatherings or enjoying during a relaxed family dinner, creating memorable experiences around the table.

Ingredients

For the Ribs:

2 racks baby back ribs, about 3-4 lbs
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp smoked paprika

For the Honey-Sesame Gochujang Glaze:

1 cup gochujang (adjust for spice level)
1 cup honey or maple syrup (for a deeper flavor)
3 tbsp soy sauce or tamari (for gluten-free)
2 tbsp rice vinegar or apple cider vinegar
2 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp toasted sesame seeds plus extra for garnish
1 tsp gochugaru Korean chili flakes (optional for extra heat)

Instructions

Step 1: Prep the Ribs

Begin by removing the membrane from the back of the baby back ribs. This step is crucial as it allows for better flavor penetration and tenderness during cooking. Next, season both sides of the ribs thoroughly with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the seasoning into the meat for optimal flavor.

Step 2: Cook the Ribs Using Oven or Grill/Smoker Method

For the oven method, use the 3-2-1 technique for perfectly cooked ribs. Start by preheating your oven to 275°F (135°C). Place the seasoned ribs on a baking sheet and cook uncovered for 3 hours. Afterward, wrap the ribs in foil with a splash of apple juice or broth and cook for an additional 2 hours. Finally, unwrap the ribs and glaze them every 15 minutes during the last hour of cooking to achieve a sticky finish.

If using a grill or smoker, set the temperature to 225°F (107°C) and add your choice of wood chips, such as hickory or applewood. Smoke the ribs for 3 hours before wrapping them in butcher paper or foil with butter and honey for 2 hours. Unwrap, glaze with the prepared sauce, and finish cooking for another 30-45 minutes until the ribs are caramelized and sticky.

Step 3: Make the Glaze

In a medium-sized saucepan over low heat, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and optional gochugaru. Allow the mixture to simmer gently for 5-7 minutes, stirring occasionally until it thickens slightly. Stir in the toasted sesame seeds for added texture and flavor.

Step 4: Glaze & Finish the Ribs

During the final 15-30 minutes of cooking, generously brush the ribs with the honey-sesame gochujang glaze, ensuring every part is coated for maximum flavor. Optionally, garnish with extra sesame seeds and sliced green onions before serving for a touch of freshness.

Step 5: Serve

Once the ribs are fully cooked, cut them into individual pieces for serving. Pair your ribs with extra glaze on the side, kimchi slaw, or steamed rice for a complete meal. The balance of spicy and sweet flavors will leave everyone reaching for seconds.

Pro Tips for Making Honey-Sesame Gochujang Baby Back Ribs

To enhance your rib cooking experience, here are some pro tips:

If you prefer a milder rib, reduce the amount of gochujang or omit the gochugaru entirely.
For the ultimate tenderness, consider marinating the ribs in the glaze for a few hours before cooking.
Use a meat thermometer to check for doneness. The internal temperature should reach around 190°F (88°C) for perfectly tender ribs.
Let the ribs rest for about 10-15 minutes after cooking to allow the juices to redistribute before slicing.
Experiment with different wood chips in your smoker or grill for varied smoke flavors, such as mesquite or pecan.

Frequently Asked Questions

Can I use spare ribs instead of baby back ribs?

Yes, you can substitute spare ribs for baby back ribs. However, spare ribs tend to be larger and require a slightly longer cooking time to become tender.

What is gochujang, and where can I find it?

Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, powdered fermented soybeans, and salt. It can usually be found in Asian grocery stores or larger supermarkets in the international aisle.

Can I make the glaze ahead of time?

Absolutely! You can prepare the honey-sesame gochujang glaze in advance. Store it in an airtight container in the refrigerator for up to a week. Reheat gently before using.

What can I serve with baby back ribs?

Baby back ribs pair wonderfully with sides like coleslaw, baked beans, grilled corn, or steamed rice. Feel free to get creative with your sides for a well-rounded meal!

How do I store leftover ribs?

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or microwave until warmed through, adding a bit of extra glaze if desired.

Conclusion

With their irresistible glaze and tender meat, Honey-Sesame Gochujang Baby Back Ribs are sure to impress anyone fortunate enough to indulge. This recipe is not only packed with flavor but also easy to make, catering to both oven and grill enthusiasts. Follow the steps outlined, and you will enjoy a deliciously unique dish that brings a taste of Korean flavors to your dining table.