Sticky Korean Ginger Beer Pork Ribs

Step 1

1.Preheat oven to 160C/320F.

Step 2

2.Cut the ribs into racks about 4 ribs per rack.

Step 3

3.Combine the gochujang, brown sugar, soy sauce and salt in a bowl. Brush each rack with a small amount of the gochujang mixture (reserve the rest for later). Wrap each rack in baking (parchment) paper first and then aluminium foil. Place on a baking tray and bake for 90 minutes.

Step 4

4.Meanwhile, transfer the remaining gochujang mixture to a small saucepan. Add the ginger beer and vinegar. Simmer over medium heat for 20 minutes or until reduced and sticky. Set aside.

Step 5

5.Take the ribs from the oven. Carefully remove them from their packets and place them onto another baking tray lined with foil. Turn the oven grill to high.

Step 6

6.Brush the ribs generously with the reduced gochujang glaze. Place under the grill for 5 minutes. Brush the ribs again and grill for another 5 minutes or until the ribs are sticky and just starting to char. Transfer to a serving plate and drizzle with extra glaze if there is any remaining. Top with the spring onion and coriander and serve.

Step 7

Notes: – Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or order it online.