Gochugaru Rubbed Spare Ribs

Today we’re preparing a batch of Gochugaru Rubbed Spare Ribs. These ribs cook up deliciously moist, and decadently flavorful. We’re using a wet ‘and’ dry rub, featuring Korean red chili flakes, minced garlic, and honey.

We’ll be cooking the ribs low and slow, starting them off with a dry rub. The dry rub is a super simple yet delicious mix of sugar, salt, minced garlic, and Korean red chili flakes. Midway through, we’ll take the ribs out of the oven, and brush them with a wet rub consisting of honey, soy sauce, and more Korean red chili flakes. After that, it’s back in the oven for more low and slow cooking.

The end result is pleasantly complex flavor profile that’s simultaneously sweet, spicy, and savory.

Gochugaru Rubbed Spare RibsPhoto byLiving the Gourmet

Ingredients

• About 2 1/2 lbs. of pork spare ribs

For the Dry Rub:

• 3 tsps. sugar
• 3 tsps. salt
• 3 tsps. garlic powder
• 2 tsps. gochugaru flakes

For the Wet Rub:

• 3 tbs. honey
• 1 tbs. soy sauce
• 2 tsp. dried minced garlic flakes
• 2 tsps. gochugaru flakes

Instructions

1. Combine all of the ingredients for the dry rub in a small bowl. (If you would like more rub or are cooking more ribs, increase the amount of the rub). Set aside.
2. Combine the wet rub ingredients in a small bowl and mix. Set aside.
3. Trim the ribs by removing the large pieces of fat and the 'skirt'. (These pieces can be frozen for later use in soups and sauces).
4. Using kitchen shears cut the ribs along the bone line to separate. Place the ribs in a zip-lock bag, add the dry rub, and shake to coat.
5. Refrigerator the ribs for at least one hour or up to over-night.
6. Preheat the oven to 325 degrees F.
7. Place the ribs in a large cast iron frying pan and cover with tin foil. Poke a few holes in the foil with the tip of a knife.
8. Place the pan on the bottom rack for 1 hour.
9. After one hour drain any liquid at the bottom of the pan.
10. Lower the oven temperature to 300 degrees F.
11. Brush the ribs with the prepared wet rub and place the tin foil back on the pan and place in the oven for one hour.
12. After one hour, remove the tin-foil and cook for 15 – 20 minutes longer uncovered.
13. Serve over rice or alongside your favorite vegetable. Enjoy!

**If you enjoyed today's recipe, visit Living the Gourmet for more delicious meals your family will love!