Ribs Any Time
Ribs are something we tend to gravitate towards in the summer but truth be told good ribs are all about oven roasting. You can finish them on the grill as easy as you can finish them in the oven by cranking up the broiler.
Emily made these incredible spicy ribs that we devoured. I keep thinking about having more ribs 12 months a year.
½ cup gochujang (Korean hot pepper paste)
2 tablespoons dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
3 pounds baby back pork ribs, separated into individual ribs (this is the call and you can get your butcher to cut them for you)
Whisk gochujang, brown sugar, soy sauce, vinegar and oil in a bowl until smooth.
Toss the ribs with half the marinade. Put into a baking dish and set in the fridge for at least 4 hours.
Preheat the oven to 350. Bake the ribs, covered with tin foil, about an hour. Then uncover and increase the oven to 450. Roast for another 45 minutes. Take the reserved marinade and brush the ribs in the last 5 minutes until they are browned, glazed and tender. You can also take them out of the oven, toss them on the grill or just crank up the broiler. The ribs will get a little crispy and caramelized, just how I like them.
Sprinkle with sesame seeds before serving. Just an added touch.