Gochujang Glazed St. Louis-Style Ribs Recipe

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!

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

Recipe Ingredients: Gochujang Rib Glaze

AMOUNT	MAIN INGREDIENTS
2 TBSP.	Gochujang Red Chili Paste
4-1/2 TSP.	Rice Vinegar
1 TBSP.	Honey

Kimchi Potato Salad=

AMOUNT	MAIN 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

Ginger Green Beans

AMOUNT	MAIN 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

Ribs

Step 1: Preheat smoker to 225°F. Place a pan of water in the smoker on a lower rack.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: Increase the temperature in smoker to 450°F. Brush ribs with Gochujang Rib Glaze. Smoke an additional 10 minutes.

Step 6: Remove ribs from smoker and plate for service. Garnish ribs with green onions and sesame seeds; serve immediately.

Gochujang Rib Glaze:

Step 1: In a small saucepan, combine all listed glaze ingredients and stir.

Step 2: 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:

Step 1: Cut potatoes into thin wedges and put in a medium saucepan. Cover potatoes with water.

Step 2: Bring potatoes to a boil; reduce heat and simmer for 10 minutes or until tender.

Step 3: Drain potatoes. Place them on a sheet pan; cool in the refrigerator until room temperature.

Step 4: Transfer potatoes to a medium sized mixing bowl; add all remaining ingredients. Gently stir potato salad until combined.

Step 5: Serve immediately or store in a covered container in the refrigerator.

Ginger Green Beans:

Step 1: In a 3-quart saucepan half-filled with water, boil water over high heat.

Step 2: Add green beans; boil for 3 to 5 minutes or until desired doneness. Drain.

Step 3: 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.

Step 4: Add beans, soy sauce, peppercorns and lemon zest. Toss until combined. Serve immediately