Categories: Pork
Ingredients
- Ribs:
- 2/3 cup light brown sugar
- 3 tbsp. kosher salt
- 2 tbsp. Chinese five-spice powder
- 2 tbsp. plus 2 tsp cayenne
- 1 tbsp. honey
- 2 racks of spare ribs (2 1/2 to 3 lb. each)
- Sauce:
- 3/4 cup gochujang
- 1/4 cup mirin
- 1/4 cup rice vinegar
- 3 tbsp. light brown sugar
- 2 tsp ancho chile powder
- 1 tsp smoked paprika
Directions
-
For the ribs, in a medium bowl, mix the first 5 ingredients and 1 tbsp. pepper; rub all over the ribs. Wrap tightly in plastic wrap and refrigerate for 8 to 24 hours.
-
Preheat the oven to 275. Unwrap the ribs, then wrap in foil. Place the ribs on a baking sheet. Bake until the ribs are tender, 2 to 2 1/2 hours.
-
Heat a grill or a grill pan to medium-high. In a medium bowl, whisk the ingredients for the sauce. Unwrap and grill the ribs, basting with some of the sauce and turning once, until charred in spots, 7-10 minutes. Cut the ribs between the bones into individual ribs. Serve with the remaining sauce.