Recipe courtesy of Christopher Sussman AKA The BBQ Buddha
Chris Sussman shares his Smoked Spicy Korean Spare Ribs prepared on the Big Green Egg.
Ingredients
- 2 racks pork spareribs, membranes removed
- Big Green Egg Sweet and Smoky Seasoning
- 1 green onion, sliced
- 1 red jalapeño pepper, sliced
Instructions
Set the EGG for indirect cooking with the convEGGtor at 250°F. Add a chunk of hickory wood.
Trim the excess fat from the ribs and cover in the Big Green Egg Sweet and Smoky Seasoning.
Put in the ribs bone side down in the EGG. After cooking for 3 hours glaze with Korean BBQ sauce. Cook for another hour.
Raise the temperature to 300° and glaze the ribs with the Korean BBQ sauce. Place back in the EGG for an hour.
When the meat pulls from the bone it is time to remove from the EGG. Garnish with the green onion and jalapeño pepper. Enjoy!
Korean BBQ Ingredients
- ½ cup gochujang
- ¼ cup hoisin sauce
- ¼ cup ketchup
- ¼ cup honey
- ¼ cup soy sauce
- ¼ cup Korean rice wine
- 1 tbsp unseasoned rice vinegar
- 2" piece fresh ginger, finely gated
- 3 cloves of finely grated garlic
- 1 tbsp ground white pepper
Korean BBQ Instructions
Mix all the Korean BBQ ingredients together and set in the refrigerator.
Is this 250 grate or dome temp?
I sorta came up with my own marinade and glaze, but the technique and timing for the ribs turned out excellent. They were crusty, moist, smoky, and tender.