Gochujang-Glazed Baby Back Ribs | Christopher Kimball’s Milk Street

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Spicy chili paste and savory soy sauce bring bold flavor to Korean-style baby backs

Gochujang-Glazed Baby Back Ribs

4 hours 45 minutes active

Gochujang-Glazed Baby Back Ribs

Korean dwaeji kalbi are pork ribs seasoned with gochujang (a fermented chili paste), garlic, sugar and a few other high-impact ingredients. The ribs typically are grilled for only enough time to cook the pork through, not for hours on end to render the meat American-barbecue tender. However, for our version, which is a riff on Sohui Kim’s recipe from “Korean Home Cooking,” we use the oven for convenience and we cook the ribs to that ultra-tender state. Look for gochujang in the international aisle of the supermarket or in Asian grocery stores. When shopping for baby back ribs, try to select meaty racks of equal size so they cook at the same rate.

4-6

Servings

Tip

Don’t use regular foil, as it’s too thin and narrow to securely wrap the racks of ribs. Be sure to use extra-wide (18-inch) heavy-duty foil. When wrapping the ribs in foil, be sure to position the racks meaty side down and keep them that way when placing them on the rack before baking. This allows the meat to braise in the pork juices that collect in the foil.

4 hours

45 minutes active

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