Ingredients
Scale
3 Slabs of St. Louis Style Pork Ribs, membrane removed
2–18oz Bottles Plain BBQ Sauce, of choice
12oz Gochuchang (Korean Fermented Hot Pepper Paste)
1 Can of Beer, of choice
1/3 Cup Soy Sauce
1 Head of Garlic, cut in half
3 Tablespoons Minced Garlic
2–1” Knobs of Ginger
1 teaspoon Whole Black Peppercorns
1/2 Cup Sugar
2 Tablespoons Sesame Oil
2 Tablespoons White Sesame Seeds, plus more of garnish
Black Pepper, to taste
Instructions
- Section ribs in 3 parts and bring a large pot of water to a boil.
- Add beer, peppercorns, head of garlic, knobs of ginger, soy sauce, and ribs to the pot of boiling water and let boil until tender.
- Drain liquid then break down the ribs into individual pieces, set aside.
- In a large bowl, mix BBQ Sauce, Gochuchang, minced garlic, sugar, sesame oil, black pepper and sesame seeds until well combined.
- Coat and marinade ribs for at least 1 hour. I like to marinade mine overnight.
- Broil ribs for about 8-10 minutes or until sauce is caramelized.
- Enjoy!
Notes
Jikoni Test Kitchen Notes:
For tender fall off the bone ribs, boil them for at least 1 hour.
Keywords: gochujang bbq ribs