As an amateur grill master and ribs enthusiast, I’m always on the hunt for finger-lickin’ good barbecue recipes to try out on my family and friends. There’s just something magical about the smoky, sweet and spicy flavors of slowly cooked ribs that brings people together for good times and great eats.
When I stumbled upon this recipe for Sweet and Spicy Baby Back Ribs from Food and Meal, I just had to give it a go. With my wife’s birthday coming up, I thought it would be perfect to fire up the grill and whip up a special feast to celebrate. Though I’ll admit, my motivation was a bit selfish too – these ribs sounded absolutely mouthwatering!
After getting my hands on some fresh, meaty racks of baby back ribs, I got to work prepping the zesty dry rub made with light brown sugar, chili powder, cumin, and other spices. As the ribs soaked up all that flavor, excitement grew in anticipation of the final results. I could already envision the scene – gathered around the picnic table with good friends, faces sticky with BBQ sauce, sipping ice cold drinks as laughter and conversation flowed.
The aroma of the ribs slow-roasting over indirect heat had everyone who stopped by the backyard drooling. Finally, after allowing them to caramelize, I brushed on the sweet and tangy homemade BBQ sauce and knew this would be a new favorite in my grill rotation. I can’t wait for you to try Food and Meal’s Sweet and Spicy Baby Back Ribs recipe for your next backyard bash! Just be prepared for some very happy guests.
Sweet and Spicy Baby Back Ribs Recipe
SWEET AND SPICY BABY BACK RIBS
Equipment
Ingredients
- 1/2 cup gochujang
- 2 tablespoons light brown sugar
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 pounds baby back pork ribs, cut into individual ribs
Instructions
- In a small bowl, whisk together the gochujang, sugar, soy sauce, vinegar, sesame oil, salt, and pepper until well combined.
- In a large bowl, toss the ribs with half of the marinade. Marinate, in the refrigerator, for at least 5 hours.
- Preheat the oven to 350°F.
- Transfer the ribs to a baking dish, discarding the marinade they were in.
- Bake the ribs on the middle rack, covered with foil, until meat is tender, about 1 hour. Raise the oven temperature to 450°F and roast the ribs, basting occasionally with the reserved half of the marinade, for about 20 to 30 minutes, or until the ribs are nicely browned.
- Serve immediately.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Baked Korean Sweet and Spicy Baby Back Ribs
Embark on a culinary journey by preheating your oven to 275°F. After meticulously preparing the ribs, remove the membrane and season with salt and black pepper.
Craft a delectable marinade by whisking gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Ensure the ribs are well-coated by pouring half the marinade over each rack and wrapping them tightly in foil.
Bake for 2.5 to 3 hours until tender. For an extra flavor boost, open the foil packets, baste the ribs, and broil for a crispy finish. Garnish with sesame seeds and green onions before serving with steamed rice and Korean sides. Elevate your dining experience with these irresistible sweet and spicy baby back ribs.
Serving Suggestions
These finger-licking ribs pair perfectly with some classic barbecue sides like baked beans, coleslaw, corn on the cob, and roasted potatoes. For a cool crunch, I’d suggest making the Kohlrabi Salad or Korean Curry Rice. The tangy kohlrabi and curry spices contrast nicely with the sweet, spicy ribs.
You could also opt for lighter fare like the Scallion Pancakes or Mung Bean Pancakes. Dip the crispy pancakes in the leftover rib glaze for a sweet and savory appetizer. And don’t forget grilled vegetables like the BLW Carrot Fries or Eggplant Parmesan – the smoky flavors complement the ribs.
Wash it all down with a cold, fruity Easy Iced Coffee or Frappuccino. Or for the adults, a nice cold beer like a lager or IPA pairs perfectly with barbecue.
For dessert, make it a true summer feast with seasonal fruit cobblers like Blueberry, Cherry or Cranberry. Or bake up some S’more Cookies for the ultimate campfire-inspired treat!
Cooking Tips
As a self-proclaimed barbecue fanatic, I get so excited when grilling season rolls around. And my absolute favorite thing to slow-cook on the grill are fall-off-the-bone, finger-lickin’ good baby back ribs! When I stumbled upon the Sweet and Spicy Baby Back Ribs recipe on Food and Meal, I was thrilled to try it out.
After multiple attempts tweaking my technique, I’ve learned a few helpful tips for getting the most flavorful ribs that will have your guests begging for more. First, be sure not to skimp on that zesty dry rub – really massage it into the meat so it can penetrate deep down for maximum flavor impact. I also found that low and slow is the way to go – keep the temperature between 225-250°F and let them roast over indirect heat for at least 3 hours, up to 4-5 hours for extra tender results.
My favorite step is basting on that sweet and tangy homemade barbecue sauce during the last 30-60 minutes over higher heat. The sauce caramelizes onto the ribs, forming an irresistible sticky glaze that highlights the smoky, spiced rub underneath.
FAQs of Korean Sweet and Spicy Baby Back Ribs
- Can I store leftover ribs, and if so, how? Absolutely! Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 300°F (150°C) oven for about 20 minutes or until warmed through.
- Can I use spare ribs instead of baby back ribs? Yes, you can use spare ribs if you prefer. However, keep in mind that they may require a slightly longer cooking time due to their size and thickness.
- How can I adjust the spiciness level of the ribs? To control the spiciness, you can adjust the amount of red pepper flakes in the marinade. Start with less for a milder flavor and increase as needed.
- Can I make these ribs in advance for a party? Certainly! You can marinate the ribs a day in advance and bake them just before your event. This allows you to enjoy more time with your guests.
- What beverages pair well with these ribs? For a classic pairing, go for a cold Korean beer or a refreshing Korean barley tea (boricha). If you prefer non-alcoholic options, try a sweet fruit punch or a glass of iced green tea.
Conclusion
As you can see, these Sweet and Spicy Baby Back Ribs from the skilled creators at Food and Meal really deliver on finger-lickin’ flavor. From the expertly crafted spice rub to the insanely delicious homemade barbecue sauce, every component works together to create fall-off-the-bone tender ribs that will have your guests begging for more.
After walking through my journey of grilling up these sensational ribs for my wife’s birthday feast, I hope I’ve inspired you to fire up your grill this season as well. It’s the perfect dish for bringing people together over great food, drinks, and memories that will last long after the last bone has been picked clean.
I’m so grateful I stumbled upon this recipe from the barbecue connoisseurs at FoodandMeal.com. They clearly know a thing or two about creating drool-worthy ribs. So do yourself a favor and head over to their website to check out the complete instructions.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.