Gochujang-Glazed Baby Back Ribs | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
A riff on Sohui Kim’s recipe from “Korean Home Cooking," we use the oven to cook Korean dwaeji kalbi, or pork ribs seasoned with gochujang, for a tender result.
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- ¾ cup gochujang
- ¼ cup rice vinegar
- ¼ cup white sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons finely grated fresh ginger
- 4 medium garlic cloves, minced
- 2 3- to 3½-pound racks baby back ribs, patted dry
- 1 tablespoon sesame seeds, toasted (optional)
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