Ingredients
⅔ cup apple cider vinegar
½ cup (packed) dark brown sugar
6 Tbsp. gochujang (Korean hot pepper paste)
¼ cup adobo (from 1 can chipotle chiles in adobo)
2 racks St. Louis–style pork spareribs (about 4 lb.)
Kosher salt, freshly ground pepper
Vegetable oil (for grill)
Place a rack in middle of oven and preheat to 350°. Whisk
vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is
dissolved. Transfer half of sauce to a small bowl and set aside for serving.
Season ribs all over with salt and pepper. Place each rack
on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until
very tender but not falling apart, 2½–3 hours. Let cool.
Prepare a grill for medium-high heat; oil grate. Grill ribs,
turning several times and beginning to baste with remaining sauce as soon as
ribs begin to brown, until charred and coated with a thick layer of glaze and
heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between
bones into individual ribs. Serve with reserved sauce alongside.
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