Pit notes
Like it extra hot? Mix your favourite hot sauce through the gochujang glaze.
Membrane off. Lift a corner of the membrane with a spoon and grip it with paper towel to pull it off in one go.
Wrap tight. Butter and honey on the foil, ribs meat side down, wrapped with no air pockets. Double-wrap if the foil tears.
Que Club Recipe · Pork · Ribs
Korean-Inspired Baby Back Ribs
Korean 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.
Ingredients
- 2 Racks Baby Back Pork Ribs
- Street BBQ "Hong Kong" Rub
- We Rub You "Gochujang" Korean Hot Sauce (don't worry it's not super hot)
- 4 tbsp Salted Butter
- 4 tbsp Honey or Maple Syrup
- 2 tbsp Sesame Seeds
- 4 Spring onions, green tops only, finely sliced on an angle
How to cook it
Set up your grill for indirect cooking, aiming for 135°C (275°F).
Prepare your pork ribs by trimming off any excess fat or dangly bits, and remove the membrane from the back of the 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 90°C (195°F).
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.
