Ingredients
2 racks baby back ribs (about 3 pounds each)
1 onion, cut into into ½-inch thick rounds
Preheat the oven to 300 degrees.
Rinse the ribs and pat them dry. Trim excess fat and remove the membrane from the underside of the ribs.
Place the ribs, meat side down, in a single layer in a baking pan. Sprinkle the ribs on both sides with the salt, pepper, and garlic powder. Spread the onion over the top. Cover with foil and bake about 2 hours 30 minutes or until tender.
Meanwhile, in a saucepan, mix the bbq sauce, hot pepper paste(gochujang), sugar, and minced garlic. Cook over low heat, stirring constantly for 7-8 minutes.
Remove the ribs from oven, discard the onion, and drain any grease from dish.
Turn the oven heat up to 400 degrees.
Flip the ribs over so the meat side is up and brush generously with the sauce. Return to the oven uncovered for an additional 30 minutes, basting with the sauce every 10 minutes. Slice and serve!
salt
ground black pepper
garlic powder
3 garlic cloves, minced
1 cup barbecue sauce
2/3 cup Korean hot pepper paste (gochujang)
1/2 cup water
1 Tablespoon brown sugar
ground black pepper
garlic powder
3 garlic cloves, minced
1 cup barbecue sauce
2/3 cup Korean hot pepper paste (gochujang)
1/2 cup water
1 Tablespoon brown sugar
Directions
Preheat the oven to 300 degrees.
Rinse the ribs and pat them dry. Trim excess fat and remove the membrane from the underside of the ribs.
Place the ribs, meat side down, in a single layer in a baking pan. Sprinkle the ribs on both sides with the salt, pepper, and garlic powder. Spread the onion over the top. Cover with foil and bake about 2 hours 30 minutes or until tender.
Meanwhile, in a saucepan, mix the bbq sauce, hot pepper paste(gochujang), sugar, and minced garlic. Cook over low heat, stirring constantly for 7-8 minutes.
Remove the ribs from oven, discard the onion, and drain any grease from dish.
Turn the oven heat up to 400 degrees.
Flip the ribs over so the meat side is up and brush generously with the sauce. Return to the oven uncovered for an additional 30 minutes, basting with the sauce every 10 minutes. Slice and serve!
