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FAST: 1 hour 40 minutes
Slow: 8½ to 9½ hours 25 minutes active
These addictive ribs balance sweet and heat. A thick, flavorful paste made with honey and a handful of basic Asian ingredients acts as both a wet rub and a glaze. Gochujang is a Korean fermented chili paste; look for it in the international aisle of the supermarket or in Asian grocery stores. Racks of baby back ribs, cut so they fit in the pot, are cooked until tender, then glazed and broiled until burnished before being separated into individual ribs. Serve them as a main course with rice and steamed or stir-fried vegetables or offer as an appetizer.
cup hoisin sauce
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