By Protein
Gochujang Glazed St. Louis-Style Ribs Recipe
Ingredients
- AMOUNTS MAIN INGREDIENTS
- 1 RACK St. Louis-Style Pork Ribs
- 2 TBSP. Garlic Powder
- 1 TBSP. Ground Cumin
- 1 TBSP. Gochugaru Chili Powder
- 2 TSP. Kosher Salt
- 2 TSP. Smoked Paprika
- 2 TSP. Sugar
- 1 TSP. Mustard Powder
- 3/4 TSP. Cayenne Pepper
- 3/4 TSP. Fresh Cracked Black Pepper
- 1/4 CUP Makkoli Korean Saki
- 1/4 CUP Green Onions, Sliced
- 2 TSP. Sesame Seeds
Looking to change up the flavors on your BBQ menu? This Korean-inspired recipe makes your smoked St. Louis-style ribs a bit spicier and ups the umami a ton. The dry rub features cumin and gochugaru chili powder to kick up the flavor, and the glaze adds a dash of spice. Pair these ribs with kimchi potato salad and ginger green beans for an Asian-inspired feast!
Directions
- Preheat smoker to 225°F. Place a pan of water in the smoker on a lower rack.
- Create dry rub by combining the garlic powder, cumin, gochugaru chili powder, salt, paprika, sugar, mustard powder, cayenne and black pepper in a small bowl. Cover and set aside.
- Remove connective tissue from the 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.
- Remove ribs from smoker and plate for service. Garnish ribs with green onions and sesame seeds; serve immediately.
Gochujang Rib Glaze
Ingredients
- 2 TBSP. Gochujang Red Chili Paste
- 4-1/2 TSP. Rice Vinegar
- 1 TBSP. Honey
Directions
- In a small saucepan, combine all listed glaze ingredients and stir.
- Gently simmer glaze for 5 minutes. (Do not boil glaze or it will become bitter.) Remove from heat. Cover and set aside
Kimchi Potato Salad
Ingredients
- 18 OZ. Small Yukon Gold Potatoes
- 8 OZ. Kimchi
- 2-1/2 OZ. Red Pepper, Sliced
- 1/4 CUP Cilantro Leaves
- 1 OZ. Red Onion, Shaved
- 1 TBSP. Green Onion, Sliced
- 1 TBSP. Mayonnaise
- 1 TBSP. Kimchi Brine
- 1 TSP. Soy Sauce
- 1/2 TSP. Minced Garlic
Directions
- 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.
Ginger Green Beans
Ingredients
- 1 LB. Petite Green Beans, Trimmed
- 2 TSP. Sesame Oil
- 1 TSP. Olive Oil
- 2 TSP. Ginger Paste
- 2 TSP. Soy Sauce
- 1 TSP. Cracked Red Peppercorns
- 1 TBSP. Lemon Zest
- 1 TSP. Soy Sauce
Directions
- 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 sauté 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
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