Korean Barbeque Baby Back Ribs
Description
We have been eating a lot of ribs lately in my house because my boys and I can’t seem to get enough. We love Pinch of Fancy’s original barbeque rub but this new Korean barbeque is a must try. It’s spicier than the original and has a nice rich umami flavor from the addition of toasted sesame seeds and powdered soy sauce.
Ingredients
Ingredients For Ribs
Ingredients For Sauce
Instructions
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Rub rib with 2 ounces Pinch Of Fancy Korean BBQ spice blend rub, cover with plastic wrap and let sit in the refrigerator, anywhere from a few hours up to a day so the meat can absorb the spice.
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When ready to cook, preheat the oven to 375°. Place seasoned rib into a roasting pan, rub with olive oil and cook uncovered for 20 minutes or until the rib starts to become a golden-brown color.
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Take the pan out of the oven. Lower oven temperature to 325°. Add enough chicken stock so that you have approximately 1/2” to 1” of liquid in the bottom of the pan. Cover the roasting pan tightly with aluminum foil and return to the oven for 2-3 hours.
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When the rib is cooked, pour accumulated juices from the pan into a large measuring cup or a bowl. Allow juices to settle and skim the fat off the top and reserve.
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Take 2 tablespoons of fat skimmed from pan juices and put into a medium saucepan. Put the pan on medium heat and add onions, garlic, and peppers. Cook until onions begin to brown. Add 1-2 tablespoons of Pinch Of Fancy Korean BBQ spice blend rub, the vinegar and the reserved liquid from cooking the rib. Simmer until reduced by half. Add ketchup and remove from heat. Mix well and strain sauce if desired. (I like to puree this mixture with a hand-held immersion blender and strain to get out any small bits.)
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Turn the oven to broil on high. Brush ribs with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Keep an eye on it so it doesn’t burn. Cut in between each bone to separate the rack into individual ribs and serve with extra sauce.
Note
To test to see if your ribs are done, try to twist one of the bones toward the center of the rib. If it still feels a bit tough and the meat doesn’t pull away from the bone, put the cover back on and continue cooking.
