BBQ season has begun!!!
I decided to on Saturday make baby back ribs. I decided I wanted to do two types of ribs, a traditional honey BBQ sauced ribs and one based on a Korean Spicy Pork dish which uses Gochujang which is the base of the sauce. A Gochujang BBQ sauce.
To make sure the ribs were tender and juicy, I had been doing research on Brines.
Wet Brine:
6 cups water, divided
1 (12 oz) light beer or imperial
1 cup apple juice or cider
1 cup dark brown sugar (sub light brown sugar if that’s what you have)
1/2 cup Kosher salt1 tablespoon granulated garlic1 tablespoon granulated onion
1/2 tablespoon Chinese 5 Spice
2 cups ice cubes
I bought 10lbs of baby back Prime ribs from business Costco, so I doubled the Brine batch to ensure that they were well covered.
I used two 19oz IPA Indian Pale Ale from DESCHUTES brewery.
I then salt and peppered two racks of ribs and used my pork rub on the other two racks of ribs. I then wrapped them in parchment paper, covered with foil and back into the fridge for another 24hr nap before grilling them slowly.
I have to say they came out very tender, juicy beyond compare, best ribs I have made yet, 250, slow go for almost 4hrs using only the outside two burners on my grill.
The traditional ribs were awesome with a nice sweet sauce. The Gochujang BBQ sauce is a spice lovers dream. Darker than the traditional sauce in the pictures, this sauce was put on the salt n pepper ribs. Rich deep flavor, spicy, tender and the bones were left clean.
For those wanting to try this sauce on their ribs, here is a very similar recipe that my wife has made as everything is in her head.
https://www.koreanbapsang.com/dweji-bulgogi-korean-spicy-pork-bbq/
We add red pepper flakes to kick up the heat, make it as thin or thick as you like, adjust to personal taste.