Use a Quality Cut of Ribs: For the best results, use baby back ribs or St. Louis ribs, as they have a good balance of meat and fat, making them tender and flavorful.
Marinate for Flavor: Marinate the ribs in a mixture of gochujang (Korean chili paste), soy sauce, sesame oil, garlic, ginger, and a touch of honey or brown sugar for at least 2-4 hours. This enhances the flavor profile and tenderizes the meat.
Slow and Low Cooking: Slow cook the ribs at a low temperature (around 225°F) for 3-4 hours. This allows the meat to become tender while absorbing the flavors of the marinade and the smoky notes from the grill or smoker.
Prepare the Gochujang Sauce: Create the gochujang sauce by mixing gochujang, rice vinegar, soy sauce, honey, and sesame oil. Adjust the heat level by adding more gochujang for spice or honey for sweetness.
Use the "Texas Crutch" for Tender Ribs: For extra tender ribs, wrap them in foil during the first part of cooking. This traps moisture and helps steam the ribs, making them even more tender before finishing with the glaze.
Glaze with Sauce Towards the End: Apply the gochujang sauce during the last 15-20 minutes of cooking to prevent the sugars in the sauce from burning. Brush the sauce on the ribs and let it caramelize slightly for a delicious, sticky finish.
Finish on High Heat: After glazing, increase the heat to caramelize the sauce and create a crispy, flavorful crust on the ribs. This can be done on the grill, in the oven, or under a broiler.
Let the Ribs Rest: After cooking, let the ribs rest for 10-15 minutes. This allows the juices to redistribute, ensuring tender and juicy ribs.
STAY TURNED FOR DEVELOPMENT