Sweet-and-Spicy Spareribs with Korean Barbecue Sauce
Top Chef winner Mei Lin slow-roasts these ribs in the oven until they're super-tender; then she glazes them on the grill with a sweet and spicy sauce spiked with gochujang. She also stirs the sauce into pulled pork, serves it with french fries instead of ketchup, and mixes it with melted butter to toss with fried chicken.
July 2015
Gallery
Credit:
© Christina Holmes
Recipe Summary
Ingredients
Directions
Make Ahead
The ribs can be prepared through Step 1 and refrigerated overnight. Bring to room temperature before grilling and glazing.
Suggested Pairing
Pair these Korean ribs with a dark, cherry-inflected, spiced Argentinean Malbec.