1 rack pork ribs (an be baby back or spare ribs)
½ cup apple cider vinegar
1 cup Korean BBQ sauce
1 cup ketchup
¼ cup Gochujang Paste
2 Tbsp Rice Wine Vinegar
1 Tbsp Brown Sugar
1 Tbsp Soy Sauce
2 Cloves Garlic, Minced
1 tsp Ginger, Grated
2 tsp Sesame Oil
3 Tbsp Water
1 Tbsp Maple Syrup
Experience a smoky symphony of flavors with this recipe from Lakeshore Technical College's Culinary Club for Smoked Pork Ribs with Korean BBQ Sauce. Delight in a tantalizing blend of smokiness and Asian-inspired sweetness in every succulent bite.
Prepare ribs by removing the membrane (usually attached to the underside of the rib cage). Sometimes, the butcher does this before you buy them. Rub both sides of ribs with salt. Wrap tightly and store in the refrigerator 6 hours to overnight. If you’re in a hurry, skip the refrigeration and start the cooking process.
Set smoker to smoke with the lid open for 5 minutes. Unwrap ribs and place on grill. Close lid. Smoke ribs for 3 hours.
Open lid. Increase temperature from smoke to 225°F. Line a baking sheet with heavy-duty aluminum foil twice the length of the ribs and transfer the ribs to the foil using tongs. Wrap the foil up around the ribs to make a bowl. Pour the apple cider vinegar over the ribs. Wrap the ribs in the foil, taking care not to let the vinegar spill out. Cook for 2 hours.
Remove ribs from foil and place back on the grill. With the heat still set at 225°F, cover the ribs with the barbecue sauce and cook for one additional hour.
The ends of the bones should be exposed and the meat should be extremely tender. Take great care lifting them off the grill so as not to have them fall apart.
Remove plastic wrap and transfer to a large piece of heavy-duty aluminum foil (twice the length of the ribs) in such a way that the package can hold liquid. Before sealing up, pour vinegar over ribs. Wrap tightly and bake in preheated 250°F oven for 3 hours.
Remove the ribs from the oven and place on a foil-lined baking sheet. Cover with barbecue sauce.
Set the oven to broil and place ribs back in oven until sauce is slightly browned and firm but not burned.
Heat Sesame Oil in a large saucepan on medium heat. Add the Ginger and Garlic, stirring till fragrant.
Add the Ketchup, Gochujang, Rice Wine Vinegar, Brown Sugar, Maple Syrup, and Soy Sauce to the saucepan. Stir until well combined.
Reduce to low heat and simmer the BBQ sauce for a couple minutes. Add the water to the sauce 1 Tbsp at a time till desired consistency.
Allow the sauce to simmer 2 more minutes before taking it off the heat, stirring occasionally.
Use immediately or store in an airtight container.
