Spicy Glazed Pork Ribs
- 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
- 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 350u0b0F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450u0b0F. 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:
gochujang, brown sugar, soy sauce, rice vinegar, sesame oil, kosher salt, baby back pork ribs
Taken from www.epicurious.com/recipes/food/views/spicy-glazed-pork-ribs-51205120 (may not work)