Smoked pork side ribs with Korean Gochujang BBQ Sauce is the perfect sweet and spicy twist on the traditional BBQ pork rib.
Smoked Pork Side Ribs with Korean Gochujang BBQ Sauce
Rated 5.0 stars by 1 users
3 hours 30 min
Making smoked bbq ribs is a labour of love. The secret is the low and slow smoke, 1.5-2 hours uncovered, and then another 1-1.5 hours slathered with bbq sauce and wrapped in parchment paper and tin foil. Another pro tip, is when your ribs are uncovered in the smoker, fill a spray bottle with Coca Cola and give them a spritz to keep them moist. These smoked ribs are a bit less traditional and are made with a sweet and heat gochujang sauce and paired with a refreshing mango slaw and kimchi.
Chef Matt Basile
1 rack pork side ribs
2 tbsp soy sauce
Alchemy Green Rub (coming soon)
½ litre water
½ packed brown sugar
2 tbsp gochujang
12 cloves garlic
2 tbsp fresh ginger, finely chopped
2 tbsp seasoned rice wine vinegar
1 unripe mango
1 red pepper
½ English cucumber
1 stalk green onion
2 tbsp sesame oil
4 tbsp seasoned rice wine vinegar
1 tsp salt
For the slaw:
Preheat your smoker to 275F.
Trim the ends of your rack of ribs and remove the silverskin. Rub both sides with soy sauce and season with Alchemy Green Rub. Place in the smoker for about 1.5-2 hours. Check on your ribs after about an hour and spray with some Coca Cola in a spray bottle to keep them moist.
When your ribs are coming up to an hour and half, bring half a litre of water to boil in a small pot on your plancha. Once boiling, add in your brown sugar and whisk until melted. Allow to simmer for a few minutes to slightly reduce. Add in your gochujang and whisk. Allow to come to a simmer and add in the chopped garlic and ginger. Whisk together again and allow to bubble and reduce, about 5-10 minutes. Then remove from the heat.
On your work surface, put down a piece of tin foil and a piece of parchment paper on top. After 1.5-2 hours in the smoker, remove your ribs from the smoker and place on your parchment paper. Cover the ribs in the gochujang sauce and wrap in the parchment paper and tin foil. Place back in the smoker for another 1-1.5 hours.
To make your slaw, thinly slice your mango, red pepper, English cucumber and green onion and add everything to a bowl. Season with sesame oil, seasoned rice wine vinegar, salt and mix together to coat.
Once your ribs are done, after about 3-3.5 total in the smoker, remove from the smoker and unwrap. Cut up your ribs and place on a board or platter. Serve with the mango slaw and garnish with kimchi and sesame seeds.