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

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GOCHUJANG BARBECUE RIBS WITH PEANUTS AND SCALLIONS

The simplest dishes are the hardest to get right, and barbecue ribs are no exception. That is why the chef Joseph Lenn, of J.C. Holdway in Knoxville, Tenn., always quick-cures the ribs with an overnight rub of salt, black pepper and brown sugar. This ensures the meat is seasoned evenly throughout, and is something he recommends for any slow-cooked or braised meat. Mr. Lenn's mop sauce, a homage to the Dixie Sweet sauce at Martin's Bar-B-Que Joint in Nashville, is fired up with gochujang, a Korean chile paste. It works equally well on bone-in chicken breasts and wings.

Provided by Jane Black

Categories     dinner, lunch, barbecues, meat, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 13



Gochujang Barbecue Ribs With Peanuts and Scallions image

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.

3 racks St. Louis-style spareribs (2 1/2 pounds each)
1/2 cup kosher salt
1/2 cup packed light brown sugar
1/4 cup ground black pepper
1/2 cup gochujang
1 1/2 cups apple cider vinegar
1/2 cup packed light brown sugar
1 teaspoon ground black pepper
1/2 teaspoon chile powder, such as ancho
1/4 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 cup chopped peanuts
1 cup sliced scallions

GRILLED PORK RIBS WITH GOCHUJANG BARBECUE SAUCE

These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want-heat, sweetness, and palate-gripping acid-but with extra tang.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Summer     Pork     Pork Rib     Grill/Barbecue     Backyard BBQ     Vinegar     Hot Pepper     Grill

Yield 4 servings

Number Of Ingredients 7



Grilled Pork Ribs with Gochujang Barbecue Sauce image

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.

2/3 cup apple cider vinegar
1/2 cup (packed) dark brown sugar
6 Tbsp. gochujang (Korean hot pepper paste)
1/4 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 grill)

BARBECUED BEEF RIBS

Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.

Provided by Steven Raichlen

Categories     dinner, main course

Time 4h

Yield 4 servings

Number Of Ingredients 18



Barbecued Beef Ribs image

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.

Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger

CHINESE-STYLE BARBECUED RIBS

These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.

Provided by Julia Moskin

Categories     dinner, barbecues, finger foods, meat, appetizer, main course

Time 6h

Yield 4 to 8 servings

Number Of Ingredients 11



Chinese-Style Barbecued Ribs image

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.

3 cloves garlic, smashed and peeled
4 scallions, white and pale green parts only, plus additional sliced scallion for garnish
3/4 cup hoisin sauce
1/2 cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)
1/4 cup honey or light corn syrup, more to taste
1/4 cup soy sauce, more to taste
1/3 cup Chinese rice wine or vodka
1/4 cup rice vinegar or cider vinegar
1/2 teaspoon five-spice powder
2 racks baby back or St. Louis-style pork spareribs, 5 to 10 pounds total (see note)
Cilantro leaves, for garnish

GOCHUJANG BARBECUE SAUCE

The chef Tory Miller dreamed up this spicy, sweet barbecue sauce during the pandemic when he was running his Miller Family Meat & Three pop-up in Madison, Wis. It's an ode to his family's love of grilling and his Korean heritage, which, as an adoptee, he has been exploring more in recent years. Mr. Miller uses this as he would any other barbecue sauce: for basting meats as they finish grilling and for dipping nuggets. He loves the smokiness the bacon adds to the sauce, but here it's optional. (Though if using, you can add the drained bacon to a sandwich with white bread, coleslaw and pickles, or simply keep in the sauce).

Provided by Elyse Inamine

Categories     barbecues, sauces and gravies

Time 55m

Yield About 1 cup

Number Of Ingredients 13



Gochujang Barbecue Sauce image

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.

1 (¼-inch-thick) slice smoky bacon (optional)
1 cup ketchup
1/3 cup brown sugar
2 tablespoons molasses
2 tablespoons gochujang
2 tablespoons cider vinegar
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons yellow mustard
3/4 teaspoon onion powder
3/4 teaspoon granulated garlic
3/4 teaspoon coarsely ground black pepper
3/4 teaspoon cayenne pepper sauce
Pinch smoked paprika

GOCHUJANG-GLAZED EGGPLANT WITH FRIED SCALLIONS

Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin. Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat. The result is divine: As the sticky red sauce clings to the fried eggplant spears, it caramelizes in the heat of the pan and provides a glossy finish. The real star of this dish, though, is the scallion oil. The tangle of thinly sliced scallions crisps in olive oil, lending its oniony flavor to the oil, which is then used to cook the eggplant. This dish is salty, spicy and sweet - everything you want in a banchan - and tastes great with a bowl of fresh white rice.

Provided by Eric Kim

Categories     vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9



Gochujang-Glazed Eggplant With Fried Scallions image

Steps:

  • Place the eggplant in a colander set inside a large bowl or the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture.
  • Meanwhile, in a small bowl, add the gochujang, soy sauce, brown sugar, sesame oil and garlic. Whisk to combine, then set aside.
  • To a large nonstick skillet, add the olive oil and the white parts of the scallions. Turn the heat to medium and fry the scallions, stirring often, until crispy and evenly browned, about 8 minutes. Using a slotted spoon, transfer the fried scallions onto a paper towel.
  • Reserve a small handful of raw scallion greens for garnish, then fry the remaining scallion greens in the oil until crispy and lightly browned, 3 to 5 minutes. Transfer fried scallion greens onto a paper towel.
  • Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup.
  • After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil.
  • When the oil starts to shimmer and you see a wisp of smoke, add half the eggplant, cut sides down, and fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook another minute on the other side. Transfer to a plate, add 2 more tablespoons of scallion oil back to the pan, and repeat to fry the second batch of eggplants. (If you are lucky enough to have any scallion oil left, use it to fry eggs or to dress a salad.)
  • Finally, sauce the eggplants: Add the first batch of eggplants back to the pan alongside the second batch. Reduce the heat to medium-low and pour the reserved gochujang sauce over the eggplants. Toss until evenly coated and the gochujang starts to caramelize, about 1 minute.
  • Plate the eggplants on a large platter and garnish with the fried scallions and the reserved raw scallion greens. Serve immediately. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This dish tastes great cold, straight out of the fridge, or at room temperature.)

1 pound Asian eggplant (about 3 large; preferably Korean, or Chinese or Japanese), halved lengthwise and cut into 4- to 5-inch segments
1 teaspoon kosher salt
2 tablespoons gochujang
1 tablespoon soy sauce
2 packed teaspoons dark brown sugar
1 teaspoon toasted sesame oil
2 garlic cloves, finely grated
1/2 cup olive oil
4 scallions, trimmed, cut into 3-inch segments, then very thinly sliced lengthwise, white and green parts separated

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