Korean Inspired Baby Back Ribs
by LuciKorean cuisine is celebrated for its harmonious balance of flavours, which often includes sweet, salty, and a bit of heat. Our Korean-inspired Baby Back Ribs capture these flavours in every succulent bite.
Korean Inspired Baby Back Ribs
Rated 5.0 stars by 1 users
Category
Dinner, Main Course
Servings
4
These are a great twist on our classic baby back ribs. Salty, sweet and just a tickle of heat, they are great with a super crisp summer lager.
Ingredients
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2 Racks Baby Back Pork Ribs
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Street BBQ "Hong Kong" Rub
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We Rub You "Gochujang" Korean Hot Sauce (don't worry it's not super hot)
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4tbsp Salted Butter
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4tbsp Honey or Maple Syrup
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2tbsp Sesame Seeds
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4 Spring onions, green tops only, finely sliced on an angle
Directions
Set up your grill for indirect cooking, aiming for 250f/135c.
Prepare your pork ribs by trimming off any excess fat or dangly bits, and remove the membrane from back of ribs (use a spoon to lift up a small corner and paper towel to grip it and pull it off).
Coat both sides of your ribs with Street BBQ "Hong Kong" rub and place in smoker meaty side up.
After about 90 minutes you should have a deep, dark bark forming. Lay out 2 large sheets of heavy duty foil, and put half of the butter and honey on each one. Lay the ribs meat side down, and wrap them tightly, trying to avoid any air pockets. If you tear the foil, wrap another layer on top.
Put the ribs back in the smoker for another hour or so, until they are probing at 195f/90c.
Unwrap the ribs, and brush them all over with We Rub You "Gochujang". Put them back in the smoker for another 10 minutes, until glossy and sticky.
Sprinkle the sesame seeds and spring onion tops over the ribs and serve with pickled carrot and daikon.
Recipe Note
Like it extra hot? Mix your favourite hot sauce in with the glaze.