Grilled Pork Ribs with Gochujang Barbecue Sauce – Sizzling Summer Series

The summer days are blazing with plenty of sunshine and barbecued delights to enjoy. The Sizzling Summer Series is back with another round of delicious recipes for your summer grilling escapades. Grilled Pork Ribs with Gochujang Barbecue Sauce are easy to prepare but have a serious punch of flavor that will keep everyone coming back for more. The gochujang barbecue sauce is a Korean twist that's sure to please the palate with lots of heat, sweetness, and acid. Simple enough for anyone to make, you'll be making this one again and again!

The Korean word “gochu” means chili, and “jang” translates to fermented paste or sauce. Gochujang combines these two words that label and describe this Korean favorite, made from fermented soybeans, rice, and red peppers. These ribs come off the grill with an unmatched explosion of flavor with the spicy, tangy kick of kimchi and scrumptious sweetness. To get the ribs started and cooked through, this preparation bakes them in the oven, wrapped in foil. Glazing them on the grill allows the gochujang barbecue sauce to caramelize, char, and deepen the savory, sticky goodness. Get ready for the best ribs of the summer with one of our favorite recipes for this time of year – this is the Sizzling Summer Series from Summerset Grills!

Serves 4

Grilled Pork Ribs with Gochujang Barbecue Sauce Ingredients

  • ⅔ cup apple cider vinegar
  • ½ cup (packed) dark brown sugar
  • 6 Tbsp. gochujang (Korean hot pepper paste)
  • ¼ cup adobo (from 1 can chipotle chiles in adobo)
  • 2 racks St. Louis–style pork spareribs (about 4 lb.)
  • Kosher salt, freshly ground pepper
  • Vegetable oil (for the grill)

Grilled Pork Ribs with Gochujang Barbecue Sauce Directions

  1. Place a rack in the middle of the oven and preheat to 350°.
  2. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of the sauce to a small bowl and set aside for serving.
  3. Season ribs all over with salt and pepper.
  4. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet and bake until very tender but not falling apart, 2½–3 hours. Let cool.
  5. Prepare a grill for medium-high heat; oil grate.
  6. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs start to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes.
  7. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.

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