Ingredients Pork Sweet-and-Spicy Spareribs with Korean Barbecue Sauce 5.0 (2) Add your rating & review 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. By Mei Lin Mei Lin Instagram Mei Lin is a Chinese-American chef, television personality, and top Chef Winner based in Los Angeles. She opened Nightshade in January 2019 in Los Angeles' Arts District, which reflects her own culinary history and has garnered rave reviews. In addition to being recognized as one of Food & Wine's Best New Restaurants, the shrimp toast was also named Dish of the Year, and it earned a spot in GQ Magazine and Eater National as one of the Best New Restaurants in America, as well as a nomination for Best Chef California in 2020. Food & Wine's Editorial Guidelines Updated on July 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 10 Ingredients 1 cup gochujang 1/2 cup hoisin sauce 1/2 cup ketchup 1/2 cup honey 1/2 cup soy sauce 1/2 cup sake 2 tablespoons unseasoned rice vinegar 2 tablespoons finely grated fresh ginger 1 tablespoon finely grated garlic 2 tablespoons ground white pepper 3 racks pork spareribs (about 8 pounds), membranes removed Kosher salt Directions Preheat the oven to 325°. In a medium bowl, whisk together all of the ingredients except the ribs and salt. Layer 2 long sheets of heavy-duty foil on a work surface and set 1 rack of ribs in the center, meaty side up. Brush with 3/4 cup of the sauce and wrap tightly in the foil. Repeat with the remaining 2 racks of ribs. Transfer the foil packets to 2 large rimmed baking sheets and bake the ribs until tender, about 2 hours. Unwrap the racks and transfer them to a work surface. Cut them into 3- or 4-rib sections. Light a grill. Season the ribs with salt and grill over high heat, brushing with the remaining sauce and turning occasionally, until glazed and lightly charred in spots, about 4 minutes. Cut into individual ribs if desired. Transfer to a platter and serve. 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. Rate it Print