Description
These easy, slow cooked pork ribs are started with a Korean-inspired homemade dry rub, and finished with a thick, sticky homemade gochujang barbecue sauce, either under the grill or on the barbecue!
Ingredients
Scale
For the Ribs
- 2 tbsp soft brown sugar
- 1/2 tbsp flaky sea salt
- 1/2 tbsp gochugaru Korean chilli flakes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 x rack pork ribs
- toasted sesame seeds, optional to serve
For the Gochujang Barbecue Sauce
- 2 tbsp gochujang
- 2 tbsp maple syrup
- 1 tbsp tomato ketchup
- 1/2 tbsp toasted sesame oil
- 1/2 tbsp rice wine vinegar
- 1 tsp Dijon mustard
- 1 tsp flaky sea salt
Instructions
- Pre-heat the oven to 135C. Combine the dry rub ingredients for the pork ribs, and set aside.
- Lay the ribs out in the middle of a double layer of foil, and remove the membrane if desired.
- Rub the ribs all over with the dry rub, pouring any leftover in the bowl on top of the ribs. Wrap them up in a tight package, and place in a baking dish to catch any accidental leakage. Slow cook for 3 hours.
- Meanwhile, whisk together all the gochujang sauce ingredients until smooth, and set aside.
- Once the foil is cool enough to touch, unwrap the ribs and transfer them to either a foil lined baking sheet (to finish them under the grill) or a large plate or chopping board.
- Brush both sides of the ribs generously with sauce, and either grill on medium on each side until the sauce is bubbling and slightly caramelised in patches, or do the same finishing them on the barbecue – but be careful, this sauce burns really easily which is why I usually use the oven method!
- Serve broken into two half racks (this will probably have already happened handling the slow cooked meat!) and serve sprinkled with sesame seeds, and with any leftover sauce on the side.
Notes
These ribs can be slow cooked and refrigerated in their foil for up to 3 days before being finished with their sauce.