Gochujang-Glazed Ribs

This is an odd recipe, in terms of how D made it.  He smoked the ribs.
I don't know how to smoke ribs, and I wasn't paying any sort of attention.  So if you know how to do it, it is probably easy to adapt the recipe. If you don't, you'll have to bake in the oven.

Anyway, the ribs were great, and I really enjoyed them. We had with avocado potato salad.

Gochujang-Glazed Ribs

Photo by ALB

Servings 6
Author Lisa Fain from Homesick Texan

Ingredients
For the gochujang sauce:
¼ cup gochujang paste
¼ cup soy sauce
¼ cup orange juice
2 tablespoons apple cider vinegar
2 tablespoons sesame oil
8 cloves garlic, minced
2 tablespoons brown sugar
½ teaspoon ground ginger
Salt
For the ribs:
2 2-pound racks baby back ribs (used 1 rack of Spare Ribs)
1 tablespoon kosher salt
½ tablespoon black pepper
4 scallions, thinly sliced, for garnishing
2 tablespoons sesame seeds, for garnishing

Instructions
To make the sauce, stir together the gochujang paste, soy sauce, orange juice, apple cider vinegar, sesame oil, garlic, brown sugar, and ginger until well blended. Taste and add salt if needed.

For the ribs, salt and pepper each rack on both sides. Line two sheet pans with foil, then lay out 2 (2-feet) pieces of foil and place this foil on top of the sheet pans. Place each rack on the foil, starting with the meat-side down.

Take half the sauce and then evenly spread the sauce on the racks on both sides, reserving the remaining sauce for the final glazing. With the meat-side up, wrap the ribs with the foil leaving the seam on top, then refrigerate for 4 to 8 hours.

To prepare the ribs, preheat the oven to 300°F and remove the ribs and their sheet pans from the refrigerator. Once the oven has heated, slide the ribs into the oven and cook covered for 1 hour and 40 minutes.

After this time, remove the ribs from the oven and gently open the foil and pull it back to expose the meat. The meat should be tender but if you desire it to be more so, return the ribs to the oven and continue to cook until they’re how you prefer.

Once tender, remove the ribs and turn the heat up to 450°F. Gently open the foil and pull it back to expose the meat. With tongs, flip the ribs and spread a couple of tablespoons of the remaining sauce on the bony side. Flip the ribs back over and evenly coat the meaty side with the rest of the sauce. Slide the ribs back into the oven and cook uncovered for 12-15 minutes or until the sauce is beginning to blacken.

Remove the ribs from the oven and allow to rest for 15 minutes before slicing. Garnish with sliced scallions and sesame seeds before serving.