Gochujang Ribs

• 0.5 cup gochujang
• 2 Tbsp. rice vinegar
• 2 Tbsp. dark brown sugar
• 1 Tbsp. toasted sesame oil
• 2 tsp. soy sauce
• 1.5 Tbsp. finely grated fresh ginger
• 2 medium garlic cloves, minced
• 1 3 lb. rack pork spare ribs, patted dry

Pre-heat your oven to 250F.

Whisk together the gochujang, vinegar, sugar, sesame oil, soy sauce, ginger, and garlic in a medium bowl. Measure out 0.5 cup of the sauce and cover it and set it aside to use for glazing later.

Turn the rack of ribs meaty side down. Using a small, sharp knife, cut a slit about 1 inch long in the membrane between the bones. Don't cut through the meat.

Lay a large sheet of heavy-duty aluminum foil on the countertop and set the rib rack on top. Coat the ribs on all sides with the remaining gochujang sauce, rubbing it into the meat and into the cuts in the membrane. Turn the ribs meaty side down on the foil.

Draw the long sides of the foil together to cover the ribs and fold the foil over to form a tight seal, then fold up the short sides, creating a well-sealed packet.

Set a wire rack in a baking pan and place the packet of ribs seam-side up on it. Bake the ribs until they're tender (about 3 hours).

Remove the ribs from the oven and allow them to rest in their wrappers for about 10 minutes. Meanwhile crank the oven temperature up to 400°F.

Open one end of the foil package and pour the liquid inside into a 1-quart measuring jug. You should have a cup or two.

Unwrap the ribs and set them meaty side up directly on the rack; set this aside while you prepare the glaze.

Using paper towels, skim off and discard the fat from the liquid, then pour the liquid into a wide skillet. Bring it to a boil over medium-high heat, reduce the heat to medium, and cook, stirring occasionally, until the mixture is reduced to about half a cup (about 10 minutes).

Whisk in the reserved gochujang sauce, return the pot to a simmer, and cook, stirring occasionally, until it thickens (about 5–7 minutes).

Brush the surface and sides of the ribs with about half of the glaze. Put them back in your now-hot oven for about 5 minutes.

Pull the ribs out of the oven, brush on the remaining glaze, then put them back in and continue to cook for another 5–10 minutes.

Remove the ribs from the oven and allow them to rest for about 15 minutes. Pour the remaining hot sauce out of the pan and into bowls for dipping. Transfer the rib rack to a cutting board, separate the ribs, and transfer them to a serving platter.