July 4th Barbecue Ribs with Gochujang Sauce
There's nothing quite like a barbecue in the summertime. The smell of grilled meat wafting through the air, the sound of laughter and conversation, and the feel of a cool breeze blowing through your hair. And what could be more patriotic than grilling up some delicious ribs on Independence Day? Here are July 4th Barbecue Ribs with Gochujang Sauce, featuring a special Korean sauce called gochujang that gives these ribs an exciting flavor profile. Let's get started!
This preparation uses the oven to slow cook the ribs until tender with just salt and pepper for seasoning. Meanwhile, create the sauce by sauteing garlic, scallions, and ginger in oil, then add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, and soy sauce to a simmer and thicken. This is where a side burner like the Power Burner from American Made Grills comes in handy. Made to match each of our grills, the Power Burner brings indoor range functionality to your outdoor kitchen.
Finish the ribs on the grill over medium-high heat, brushing the ribs thoroughly with the sauce until slightly charred and caramelized. Enjoy! Serve with lime wedges for a refreshing, sticky, sweet, and spicy kick, perfect for a day of swimming, games, and fireworks.
July 4th Barbecue Ribs with Gochujang Sauce Ingredients
- 2 racks of baby back pork ribs (about 2 pounds each)
- Kosher salt, freshly ground pepper
- 4 scallions, cut into 1-inch pieces
- 10 garlic cloves, peeled
- 1 3-inch piece peeled ginger, very coarsely chopped
- 2 tablespoons vegetable oil, plus more for the grill
- ¾ cup gochujang (Korean hot pepper paste)
- ½ cup ketchup
- ⅓ cup fresh lime juice
- 3 tablespoons plum sauce
- 2 tablespoons light brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Lime wedges, for serving
July 4th Barbecue Ribs with Gochujang Sauce Directions
- Preheat the oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake for 2–2½ hours until meat yields easily when pierced with a skewer but does not quite fall off the bone. Remove from oven and let sit inside foil until cool enough to handle.
- Meanwhile, pulse scallions, garlic, and ginger in a food processor until finely chopped. Heat 2 Tbsp. of oil in a medium saucepan over medium. Add aromatics and cook, often stirring, until softened, golden, and starting to stick to the bottom of the pan, about 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and ¼ cup water, and stir until smooth. Bring to a simmer and cook, often stirring to prevent scorching, until thick, 5–10 minutes. Remove sauce from heat; season with salt.
- Prepare a grill for medium-high heat; lightly oil grates. Remove ribs from foil (if desired, stir cooking liquid into the sauce) and cut racks in half crosswise. Place ribs on the grill, meaty side down, and grill until lightly charred, about 1 minute. Brush ribs with sauce and turn over. Brush with more sauce and continue to grill, turning ribs one or two more times, until sauce is lightly charred in spots, about 2 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into individual ribs.
- Serve ribs with remaining sauce and lime wedges.
Taken from bonappetit.com https://www.bonappetit.com/recipe/barbecue-ribs-with-gochujang-sauce