GOCHUJANG BARBECUE RIBS WITH PEANUTS AND SCALLIONS YIELD6 TO 8 SERVINGS TIMEABOUT 4 HOURS, PLUS OVERNIGHT SEASONING SAVE TO RECIPE BOX PRINT THIS RECIPEEMAILSHARE ON PINTERESTSHARE ON FACEBOOKSHARE ON

Gochujang Barbecue Ribs With Peanuts and Scallions YIELD6 to 8 servings TIMEAbout 4 hours, plus overnight seasoning Save To Recipe Box Print this recipeEmailShare on PinterestShare on FacebookShare on image

How to make Gochujang Barbecue Ribs With Peanuts and Scallions YIELD6 to 8 servings TIMEAbout 4 hours, plus overnight seasoning Save To Recipe Box Print this recipeEmailShare on PinterestShare on FacebookShare on Twitter Shawn Poynter for The New York Times The simpl

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

3 racks St. Louis-style spareribs (2 1/2 pounds each)
1/2 cup kosher salt
1/2 cup packed light brown sugar
1/4 cup ground black pepper
FOR THE GOCHUJANG BARBECUE SAUCE:
1/2 cup gochujang
1 1/2 cups apple cider vinegar
1/2 cup packed light brown sugar
1 teaspoon ground black pepper
1/2 teaspoon chile powder, such as ancho
1/4 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
FOR GARNISH:
1 cup chopped peanuts
1 cup sliced scallions

Steps:

The day before you plan to cook the ribs, use a paper towel to help you pull the silver skin off the backside of the ribs. Combine salt, light brown sugar and black pepper to make a rub, then generously season ribs with the rub on both sides. (You may have some rub left over.) Place on a rimmed baking sheet, wrap in plastic, put in the refrigerator, and let sit overnight. For the sauce, combine all ingredients and whisk until brown sugar is dissolved. (You can use a hand mixer if you'd like.) The next day, prepare a charcoal grill (preferably a kamado, the egg-shaped ceramic grill) and warm it to 225 to 250 degrees. If your grill doesn't have a thermometer, use an oven thermometer to try to keep the temperature consistent. (See note.) Place ribs on a rack so they are not sitting directly on the grate. Cook 3 to 3 1/2 hours, turning and basting ribs with barbecue sauce every hour. Glaze the ribs with the sauce once more before serving. Cut the ribs and then sprinkle with peanuts and scallions and serve. Coals burn hotter and faster with more oxygen, so use your grill's vents to slow, but not stop, the amount of oxygen coming in to keep the temperature down. To keep the fire going, you can add unlit coals directly to the lit fire; it takes about 15 minutes for new coals to come up to temperature.