Recipes

Baby Back Ribs with Maple Gochujang Glaze

Turn up the flavour with these Baby Back Ribs glazed in a sweet and spicy Maple Gochujang sauce. Simmered until tender, then grilled to perfection with layer after layer of sticky, caramelized glaze, these ribs are finished with a fresh herb and crunchy cashew topping for a bold, crowd-pleasing dish that’s anything but ordinary.

The IngredientsFor the Ribs:

2 racks baby back ribs
50 g (about 3 tbsp) salt
6 litres (quarts) water

For the Maple Gochujang Glaze:

1 cup Gochujang (Korean fermented chili paste)
1 cup pure maple syrup
¼ cup light soy sauce
2 tbsp sesame oil
3 garlic cloves, finely grated
20 g (about 2 tbsp) fresh ginger, finely grated

Optional Garnish:

Crushed roasted cashews
Fresh mint leaves
Fresh cilantro leaves

Cook The Ribs

Step 1
Cut the ribs into smaller sections so they fit easily into a large, heavy-bottomed pot.
Step 2
Add the ribs to the pot with water and salt. Bring to a boil.
Step 3
Reduce heat to a simmer and cook for about 2 hours, or until ribs are tender.
Step 4
Tip: Skim off any foam or scum that rises to the top during cooking.
Step 5
Once tender, remove ribs from the pot and let cool.
Step 6
Chill the ribs in the fridge until you’re ready to grill.

Make the Glaze

Step 1
In a medium bowl, combine Gochujang, maple syrup, soy sauce, sesame oil, garlic, and ginger. Set aside.

Grill & Glaze the Ribs

Step 1
Preheat your grill to medium heat.
Step 2
Place the chilled ribs on the grill.
Step 3
Brush generously with the maple Gochujang glaze on both sides.
Step 4
Flip frequently, brushing with more glaze each time, to build up a sticky, caramelized coating.
Step 5
Note: Keep a close eye to prevent burning due to the sugars in the glaze.
The ribs are ready once they’re heated through and the glaze is nicely caramelized and sticky.