A sticky, sweet and sour marinade infused with Asian flavors that also doubles as sauce will make the taste of these ribs explode in your mouth with just the right amount of heat. For a change of pace try serving these oven baked ribs Caribbean style with fried plantains and yellow rice.
1/2 cup gochujang (Korean hot pepper paste)
2 Tablespoons dark brown sugar
1/2 Tablespoon turbinado sugar
2 Tablespoons reduced-sodium soy sauce
2 Tablespoons rice vinegar
2 teaspoons toasted sesame oil
Kosher salt, to taste
3 pounds baby back pork ribs, separated into individual ribs
Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
Toss ribs and half of marinade in a 13 x 9- inch baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and pour off any fat that has come off the ribs. Increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40–45 minutes longer.
For this dish, I used whole sliced pork spare ribs instead of baby back ribs, as called for in the recipe. You can also use pork belly or another similar cut of ribs, if you like. Be sure to reduce the cooking time by 10 to 15 minutes with boneless pork.
This glaze also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.