Smoked Gochujang Pork Ribs

 

Now don't get your undies in a bundle if you don't have a smoker or a grill. You can still make this fabulous rib recipe in your oven. Just skip the hickory chunks and prepare the recipe as noted. Then 4 hours in a 300º oven will do the trick.

I would still recommend the water pan on a lower level, underneath the ribs. On a grill or smoker, it provides moisture as well as helping to maintain a consistent 300º cook. When you use an oven, the thermostat will maintain the temp....but the water pan helps to keep the ribs moist. This Cook's Illustrated recipe serves 4 to 6 people.

INGREDIENTS

For the Ribs

1-1/2 tablespoons kosher salt

1 tablespoon red chili flakes (or gochugaru)

1 tablespoon plus 2 teaspoons toasted sesame seeds, divided

1 tablespoon packed brown sugar

2 teaspoons of pepper

1-1/2 teaspoons granulated garlic

2 racks St. Louis-style spareribs (approximately 3 pounds each)

5 medium hickory chunks for smoking

1, 13" X 9" disposable aluminum pan

2 scallions, sliced thin

For the Glaze

1/4 cup gochujang

1/4 cup soy sauce

1/4 cup packed brown sugar

2 tablespoons ginger ale

2 tablespoons toasted sesame oil 

DIRECTIONS

1. Prepare your grill or smoker for a 4-hour, indirect cook at 300º.
2. Prepare the ribs: Combine salt, red chili flakes, 1 tablespoon sesame seeds, brown sugar, pepper and granulated garlic in bowl. Place ribs on rimmed baking sheet and pat dry with paper towels. Flip ribs meaty side down. Sprinkle bone side of ribs with about one-third of spice mixture. Flip ribs and sprinkle meaty side with remaining two-thirds of spice mixture.
3. Add hickory chunks to direct fire/coal side on the lower level. Place disposable aluminum pan on the indirect side of your grill on the lower level. Fill 3/4 full with hot water. 
4. Set cooking grate in place. Place ribs side by side on grill, meaty side up, lengthwise over water pan. Cover grill and open lid vents enough to maintain a temperature of 300º. Cook, without opening grill, for 2 hours. After 2 hours, open grill and rotate ribs 180 degrees. Then cook for 2 more hours.
5. Meanwhile, whisk all glaze ingredients in bowl until sugar is dissolved; set aside.
6. Transfer ribs to rimmed baking sheet, meaty side up. Brush meaty side of each rack with 3 tablespoons glaze. Tent with aluminum foil and let rest for 20 minutes. Sprinkle ribs with scallions and remaining 2 teaspoons sesame seeds. Cut ribs between bones. Serve, passing remaining glaze (if desired).

Wine pairing: Zinfandel

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