As I sit here, contemplating the sheer bliss that is saturating my mouth, I’m trying to think of clever ways to convince you to make these ribs. Three years, can you believe that? These Asian ribs are the culmination of three years of experimentation and my mouth is telling me that it was time well spent.
I don’t actually know if you’re ready for this.
LET’S GET COOKIN’
- Meat: one rack of Baby Back, or St. Louis pork ribs, alternately, this is killer for pork tenderloin or pork chops. Anything pork.
- kosher salt
- brown sugar
- sesame oil
- rice wine vinegar
- soy sauce or tamari or fancy soy sauce
- green onions
I’m using one rack of ribs for this marinade recipe.
Top Tip: Double the recipe and MAKE TWO RACKS OF RIBS! The good feelings will last longer.
Cut your green onions into strips an inch in length and toss them into a Ziplock bag. Peel your garlic and ginger and give them a rough chop (it doesn’t have to be pretty, we’re just looking to expose some surface area and flavor so it can make friends with the ribs).
If you have a food processor, you can blitz the ginger and garlic a few seconds and then toss them into the bag. Combine rest of ingredients before shaking the bag a few times to break up some of that sugar.
Prep your ribs by removing the silver skin, my video goes into depth on the technique. Then, cut your rack in half and place in the marinade.
Seal the ziplock and shake the bag (again, I know, it’s a lot of shaking). Place in your fridge
Top Tip: I suggest setting the bag on a plate, in the likely event that you’ve shaken it too much or the sharp bones have punctured the bag.
The next day…
Take your ribs out and give them a rinse with cool water. You’re removing excess salt and the ginger and garlic chunks that will cling to meat like a mountain goat on a cliff face. Be patient. Be thorough.
Start your grill and get it to temp. I use charcoal because I’m a masochist. Don’t judge.
Wrap your ribs in foil and seal the ends by rolling them onto each other. Again, the video goes into this technique in more detail.
Place ribs on the grill and flip them every ten minutes. After four full flips (forty minutes), uncover the ribs and let them get a nice char on their surface. This shouldn’t take more than 10-minutes (5-minutes per side).
Pull your ribs off, and tent your plate with foil. Grab a mug for your saliva as you wait for 6-14 minutes for your ribs to cool. Maybe you can water a houseplant? No, it’s time to make the sauce!
THE ASIAN RIB SAUCE
Don’t skip the sauce!
It’s a simple process of combining the ingredients, placing them in a pan and simmering on low heat until the sweet and tangy concoction bubbles. Once that happens, add in your corn starch, whisk until smooth and prepare for glory!
Cut your ribs and slather with Gochujjang sauce.
Note: I take no responsibility for you stuffing your face and making a glorious mess. That’s on you.
Enjoy. Don’t eat crappy food!
COMMON QUESTIONS FOR THIS ASIAN RIBS RECIPE
What if I don’t have a grill?
No problem! Set your oven to 275*F/135*C and wrap your ribs in foil. Bake them for 2-2.5 hours in the oven. Remove from foil then hit them naked at 275*F/135*C for another 30-minutes to get some nice spring to the meat (if you don’t remove them from the foil, they’ll run the risk of powdering or getting mushy [not delicious, trust me]).
After that 30-minutes is up, put them on the top rack and broil them for 3-5 minutes.
Top Tip: WATCH YOUR RIBS LIKE A HAWK WAITING FOR A PRAIRIE DOG TO SURFACE! The heat should caramelize the sugar in the marinade, but be careful.
Another Top Tip: open a window to clear the smoke.
Bonus: Your house will smell AMAZING!