Gochujang Barbecue Ribs With Peanuts And Scallions Yield6 To 8 Servings Timeabout 4 Hours Plus Overnight Seasoning Save To Recipe Box Print This Recipeemailshare On Pinterestshare On Facebookshare On

Steps:

• The day before you plan to cook the ribs, use a paper towel to help you pull the silver skin off the backside of the ribs. Combine salt, light brown sugar and black pepper to make a rub, then generously season ribs with the rub on both sides. (You may have some rub left over.) Place on a rimmed baking sheet, wrap in plastic, put in the refrigerator, and let sit overnight.
• For the sauce, combine all ingredients and whisk until brown sugar is dissolved. (You can use a hand mixer if you'd like.)
• The next day, prepare a charcoal grill (preferably a kamado, the egg-shaped ceramic grill) and warm it to 225 to 250 degrees. If your grill doesn't have a thermometer, use an oven thermometer to try to keep the temperature consistent. (See note.) Place ribs on a rack so they are not sitting directly on the grate. Cook 3 to 3 1/2 hours, turning and basting ribs with barbecue sauce every hour.
• Glaze the ribs with the sauce once more before serving. Cut the ribs and then sprinkle with peanuts and scallions and serve.

Steps:

• If using the bacon, cook in a small skillet over medium heat until crisp, 6 to 8 minutes.
• Meanwhile, combine the remaining ingredients in a medium saucepan with ¼ cup water and bring to a boil.
• Add the crisped bacon to the saucepan, if using. Reduce the heat to low and simmer, stirring often, until the sauce has thickened and is deep brown, 45 to 50 minutes.
• Remove the bacon, if using, and let the sauce cool until ready to use. The sauce can be stored in an air-tight container in the refrigerator for up to one month. Before using, allow the sauce to come to room temperature and, if it's is too thick, thin with a teaspoon or two of water.

Steps:

• For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
• Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
• For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
• Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.

Steps:

• In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
• Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
• Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
• When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
• Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
• Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
• Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

Steps:

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

Steps:

• In a large bowl, combine the gochugaru, vinegar, sesame oil, 1 teaspoon of the garlic, 1 teaspoon of the ginger, 1 teaspoon salt, the fish sauce and 1/2 teaspoon of the sugar; mix well. Add bok choy and scallions, and toss with your hands, working the sauce in between and all over the leaves.
• Heat a grill to medium-high or heat a stovetop griddle pan over medium-high. In a large bowl, combine the gochujang, neutral oil, soy sauce, 1 teaspoon black pepper and the remaining 2 teaspoons garlic, 1 teaspoon ginger and 1 tablespoon sugar; mix well. Very lightly season the pork with salt and pepper. Add pork and onion to the marinade and toss, gently massaging the marinade all over the meat (The meat does not need to rest in the marinade before it is grilled, but it can be marinated for up to 3 hours.)
• Grill the pork and onion, in batches if necessary, until nicely charred and caramelized around the edges, and the pork is cooked through, about 3 minutes per side. Transfer to a serving platter.
• Serve the grilled pork and onions with the fresh sesame kimchi and rice on the side.