Spicy Glazed Pork Ribs

bake roast dinner buffet korean pork rib bon appétit sugar conscious dairy free peanut free tree nut free

The Bon Appétit Test Kitchen

Makes 8 servings

Source

Ingredients

1/2 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

Kosher salt

3 pounds baby back pork ribs, separated into individual ribs

Method

Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.

Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.

Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40–45 minutes longer.

DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.