RECIPE

1 rack pork back ribs
Salt
Garlic powder
Black pepper
Sesame oil
Scallions, finely chopped
Sesame seeds, toasted

GOCHUJANG GLAZE

3 cloves garlic
1/2 tsp ginger, grated
1 scallion white, minced
2 tbsp sesame oil
1 tsp gochugaru
100 g gochujang
60 g mirin
80 g brown sugar
2 tbsp rice vinegar

Preheat oven to 275 F.
Remove connective tissue on bottom of ribs and season liberally with salt, garlic powder, and black pepper.
Wrap in foil and place on a baking sheet. Bake for 2-3 hours, checking after 2 hours. The ribs are ready when they are easily pierced with a knife with very little resistance (should measure 185 F)
Meanwhile, make the gochujang glaze.
In a pot, saute garlic, ginger, and the scallion whites in the sesame oil.
Add the gochugaru and cook for 30 seconds.
Add the rest of the ingredients and bring to a simmer until saucy, about 10 minutes.
Unwrap the ribs and turn the oven to 375 F.
Brush the ribs with the gochujang glaze and bake for another 20-30 minutes, brushing another layer of glaze every 7-10 minutes.
Remove from the oven and garnish with scallions and sesame seeds.