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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.
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