With just a couple of pantry ingredients and my favourite Asian flavours, you’ve got yourself one easy – and delicious – recipe: my 4-ingredient gochujang ribs. Serve with a fresh and crunchy slaw and dinner’s taken care of itself.
WATCH THIS RECIPE
4-Ingredient Gochujang Ribs
PREP TIME
5 minutes
COOK TIME
1 hr 45 minutes
SERVES
2
Ingredients
¼ cup gochujang*
¼ cup tomato sauce (ketchup)
3 tbsp (or to taste) sriracha
2 x 500g (1 lb) pork rib racks
Crunchy Peanut Satay Slaw, to serve
Steps
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Preheat the oven to 120°C (250°F).
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Combine the gochujang, ketchup and sriracha in a bowl.
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Take 2 large sheets of tin foil and stack them on your benchtop, then place one rib rack in the centre. Liberally coat both sides with the gochujang mixture to the ribs using a spoon or a pastry brush. Wrap each rack tightly within the foil, sealing at the edges to form a ‘parcel’
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Repeat with the other rack, then transfer the foil parcels to a baking tray or dish. Roast in the preheated oven for 90 minutes or until super tender.
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Remove the ribs from the oven. Preheat the oven grill to high.
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Carefully open up the foil parcels. Scoop up any thick sauce and cooking juices and spoon over the ribs. Place the ribs back in the oven under the grill and cook for 5–10 minutes or until starting to char at the edges.
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Remove the ribs from the oven and pile onto a serving board or plate. Serve with the Crunchy Peanut Satay Slaw on the side (and plenty of napkins!).
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Notes:
Gochujang is a Korean fermented chilli paste. It’s available in the Asian aisle of most supermarkets or from an Asian grocery store.
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