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K-Town Melt-in-Your-Mouth Baby Back Ribs

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Ingredients
  

For the spicy pickles

  • 1 pound Persian cucumbers sliced ½-inch thick
  • 1 tbsp kosher salt rounded
  • 2-4 cloves garlic thinly sliced or minced
  • 1 tbsp grated fresh ginger
  • 6 scallions white and light green parts, chopped
  • 5 tbsp rice vinegar
  • 1 jalapeno chily thinly sliced, seeds removed for less heat
  • 1 tbsp honey
  • 1 tsp low-sodium soy sauce
  • ½ tsp toasted sesame oil

For the ribs:

  • 2 tbsp sugar
  • 1 tbsp kosher salt
  • ½ tsp ground ginger
  • 1 tbsp chili powder
  • 2 racks baby back ribs
  • 1 cup water or beer

For the Korean BBQ sauce:

  • ½ cup gochujang
  • 1 tsp chili powder
  • 8-10 cloves garlic minced
  • ½ jalapeno chile minced
  • ¼ cup peeled and minced ginger
  • 5 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp light brown sugar
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil

For the toppings:

  • 4 scallions white and light green parts, chopped
  • 2 tbsp toasted sesame seeds
  • 1 jalapeno chile thinly sliced

Instructions
 

To make the spicy pickles:

  • Place the cucumbers in a colander set over a bowl, sprinkle with the salt, and give them a quick toss to evenly coat them in the salt.
  • Let site for 30 minutes. Rinse the salt off the cucumbers and pat dry.
  • In a large bowl, combine the cucumbers, garlic, ginger, scallions, vinegar, childe, honey, soy sauce, and sesame oil and stir to coat. Cover and refrigerate for at least 4 hours or overnight.

To make the ribs:

  • In a small bowl, combine the sugar, salt, ginger, and chili powder.
  • Place the ribs on a baking sheet and rub the spice mixture all over ribs, top and bottom. Cover with foil and place in the refrigerator for 4 hours or, even better, overnight.
  • Preheat the oven to 350℉.
  • Remove the ribs from the refrigerator and peel back a corner of the foil. Pour in the water or beer, close up the foil, and place the ribs in the oven. Bake for 2 hours, or until the meat nearly falls off the bone.

To make the Korean BBQ sauce:

  • In a medium bowl, combine all the sauce ingredients. (The sauce can be made in advance and stored in the refrigerator.)
  • Remove the ribs from the oven and fire up the grill to medium-high heat. Liberally brush the ribs with the BBQ sauce, place the ribs on the grill and grill for 7 to 8 minutes on each side, until charred. Remove from the grill and add more sauce if you like.

To top and serve:

  • Slice the racks into individual ribs and toss in more BBQ sauce. Arrange on a platter and top with the chopped scallions, sesame seeds, jalapeno, and spicy pickles.

Notes

From What's Gaby Cooking: Everyday California Food (page 162-165).