5am ribs

sticky & lacquered. mmmmmm.

I'm pretty sure I'm the only person I know who has eaten ribs at 5:30am. As a matter of fact, I am probably the only person I know up at that hour (besides GJM, of course). And mom, if you're reading this - unfurrow your brow, please. I'll go on a diet - someday. The ribs happen to be really, really good and very easy, although it takes a little bit of planning ahead because the ribs should hang out in the marinade for several days to get the full sticky gorgeous effect. It's basically my mom's recipe, as much as she could explain (what's a measuring cup?). The low and slow cooking method makes for really juicy, meltingly tender sticky ribs.

It does take a slightly obscure ingredient, gochujang which is sold at most Asian markets and is often in a red plastic container. Since I know you are eager to try new things, dear reader, please go and get some. It's spicy and sweet, and made of red chilis, glutinous rice (not to be confused with glutenous or glutton-ous), and soybeans. It's used as a condiment for rice bowls and other things, as well as for marinades such as these. It's relatively inexpensive, maybe $4 for a small box, which will take you a long way. Get the recipe after the jump...

 korean lacquered ribs for three people or so

•  2 lbs ribs (baby back, if you can - the ones from the Korean store are nicely cut into small pieces)
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup gochujang, or more depending on how spicy you want it
• 2 cloves minced garlic, if desired (I often don't bother) 
• sesame seeds, green onion, or cilantro if desired for serving

A few days before you want to serve (2-4 days): mix the sauce ingredients together. Toss ribs to coat and put into the fridge, turning every 24 hours or so.


To cook: preheat the oven to 250 degrees. Put the ribs in a single layer on a piece of foil on a baking sheet. Wrap the ribs in a double thickness of tin foil, pressing the edges to create a little packet that won't let steam escape.


Bake for 1 1/2-2 hours, depending on how big your ribs are. Check the little ones after about an hour and a half. When you pull it with a fork, it should fall right off. Mine usually get lacquered and browned on the bottom when they're done, but if you want them done on top as well you can broil for a minute or two. 


Top with garnish(es), or not - but serve with sticky short-grain Korean/Japanese style rice. Try to leave some for breakfast =)