Korean Pork Ribs with Sweet Heat and Gochujang Glaze – Revolution Barbecue

Ingredients

• 3 racks St. Louis-style pork spareribs (about 3 pounds each)
• 2 tablespoons Japanese mayonnaise, divided
• 3 tablespoons Revolution Barbecue Korean BBQ Rub
• 1 bottle Mexican Coke (made with cane sugar)
• 1/3 cup water
• 1/4 cup apple cider vinegar
• 5 pats unsalted butter
• 1/4 cup light brown sugar
• 1/4 cup Korean rice syrup
• 1/4 cup spritz liquid (from mixture above)
• 1/2 cup gochujang
• 1/4 cup dark brown sugar
• 4 tablespoons light soy sauce (Aloha Shoyu preferred)
• 4 tablespoons Korean rice syrup (or substitute with agave or honey)
• 2 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons minced garlic
• 2 tablespoons Revolution Barbecue Korean BBQ Rub
• 2 tablespoons water
• 1 tablespoon sesame oil
• 2 tablespoons liquid reserved from foil wrap