SWEET AND SPICY BABY BACK RIBS
Marinate tender ribs in a flavorful blend of gochujang, sugar, soy sauce, vinegar, and sesame oil. After a 5-hour marinade, bake until tender at 350°F, then roast at 450°F, basting for a luscious finish. Serve these perfectly browned, sweet, and spicy ribs immediately for an irresistible dining experience.
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Servings: 7 people
Calories: 37kcal
Cost: $50
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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
SUBSTITUTION TIP: Baby back ribs are popular because they’re succulent and so easy to eat, but if you try this with spare ribs or country ribs, you’ll get a meatier, and still outstanding result.
Nutrition
Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 336mg | Potassium: 97mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.3mg
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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.