Stuck in a rib flavor rut? This rack of smoked pork ribs with Korean spices and a spicy gochujang glaze delivers a kick of fresh Asian flavors. Pairs well with creamy kimchi potato salad and savory ginger green beans.
.Ingredients:
ribs
1 rack Chairman’s Reserve® St. Louis-style ribs
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon gochugaru chili powder
2 teaspoons kosher salt
2 teaspoons smoked paprika
2 teaspoons sugar
1 teaspoon mustard powder
¾ teaspoon cayenne pepper
¾ teaspoon fresh cracked black pepper
¼ cup Makkoli Korean saki
1 recipe Gochujang Rib Glaze, recipe below
¼ cup sliced green onions
2 teaspoons sesame seeds
Gochujang Rib Glaze
2 tablespoons gochujang red chili paste
4 ½ teaspoons rice vinegar
1 tablespoon honey
2 teaspoons sesame oil
1 ½ teaspoons soy sauce
1 teaspoon ginger paste
½ teaspoon minced garlic
Korean Spiced Ribs, recipe below
Kimchi Potato Salad
18 oz small Yukon gold potatoes
8 oz kimchi
2 ½ oz red pepper, sliced
¼ cup cilantro leaves
1 oz red onion, shaved
1 tablespoon sliced green onion
1 tablespoon mayonnaise
1 tablespoon kimchi brine
1 teaspoon soy sauce
½ teaspoon minced garlic
Ginger Green Beans
1 lb petite green beans, trimmed
2 teaspoons sesame oil
1 teaspoon olive oil
2 teaspoons ginger paste
2 teaspoons soy sauce
1 teaspoon cracked red peppercorns
1 tablespoon lemon zest
Directions:
ribs
- Preheat smoker to 225°F. Place a pan of water in the smoker on a lower rack.
- Combine garlic powder, cumin, gochugaru chili powder, salt, paprika, sugar, mustard powder, cayenne and black pepper in a small bowl for dry rub.
- Remove connective tissue from back of rib bones, if present. Generously coat the front and back side of ribs with the dry rub; place ribs on rack in the smoker.
- Spritz ribs lightly with Makkoli every 30 minutes while smoking ribs for 5 ½ to 6 hours or until meat separates from the bones and is tender.
- Increase the temperature in smoker to 450°F.
- Brush ribs with Gochujang Rib Glaze.
- Smoke an additional 10 minutes.
- Garnish ribs with green onions and sesame seeds; serve immediately.
Gochujang Rib Glaze
- In a small saucepan combine all ingredients except Korean Spiced Ribs to make glaze.
- Gently simmer glaze for 5 minutes. (Do not boil glaze or it will become bitter.)
- Brush glaze over Korean Spiced Ribs; place ribs in smoker for 10 minutes according to recipe.
Kimchi Potato Salad
- Cut potatoes into thin wedges and put in a medium saucepan. Cover potatoes with water.
- Bring potatoes to a boil; reduce heat and simmer for 10 minutes or until tender.
- Drain potatoes. Place them on a sheet pan; cool in the refrigerator until room temperature.
- Transfer potatoes to a medium sized mixing bowl; add all remaining ingredients. Gently stir potato salad until combined.
- Serve immediately or store in a covered container in the refrigerator for several days.
Ginger Green Beans
- In a 3-quart saucepan half-filled with water, boil water over high heat.
- Add green beans; boil for 3 to 5 minutes or until desired doneness. Drain.
- In a large saute pan over medium-high heat, warm sesame oil and olive oil. Add ginger paste; cook for 2 minutes, stirring constantly to prevent burning.
- Add beans, soy sauce, peppercorns and lemon zest. Toss until combined. Serve immediately.
