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If you love to eat ribs don’t miss out on making these. The recipe is simple and easy to prepare, you will just need to do a shop at a big supermaket for some Gochjang, which is a Korean chilli paste essential for this dish.

Ingredients

• 3 cloves of garlic
• 1.5″ thumb of ginger
• 100g soft dark brown sugar
• 3 tbsp light soy sauce
• 1/2 tsp rice vinegar
• 1/2 tsp sesame oil
• 3 twists of fresh black pepper
• 1 heaped tbsp Gochujang
• 1.5 tsp corn flour
• 1.5 tsp water
• 1 tsp sesame seeds
• 1 spring onion
• 1 red chilli

Method

1. First thing to do is weigh out all your ingredients and prep the garlic & ginger by grating both and combining together.

2. Add the soy sauce to the sugar, then place the pan on a medium heat whilst gently whisking the two together.

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3. Once the sugar has melted, add the Gochujang, rice vinegar, sesame oil and black pepper, cook that out for a couple of minutes. As that begins to cook out it’s going to start smelling really really good in your kitchen! Leave it to tick away on the lowest heat whislt you move to step 4.

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4. Now you want to prepare the thickener for the sauce which is a mixture of the corn flour and water. Simply mix the two together well and set aside.

5. The last flavouring ingredient to finish the sauce is your ginger/garlic. If the bbq sauce is now very viscous, whack the heat up a little to loosen it up. Once loose, add in the ginger/garlic and cook out for about 2 minutes on a low-med heat. After that add the cornflour thickener and cook that out for another two minutes, you will feel and see the sauce thicken as it cooks out. As soon as the cornflour is cooked out, decant the sauce into a bowl and leave to the side.

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6. Time to prep the ribs. Here’s a TOP TIP that you should do any time you are cooking ribs! Flip the rack over and you will see a white film covering the whole underside, you want to remove this. By doing so you will stop the ribs shrinking whilst cooking. To remove it, simply slip a small paring knife under the edge of one side of the rack to get under the film. Now use some kitchen paper to grip the film and pull it off, it should come off in one sheet. If it doesn’t don’t worry, you can use the knife to start the process whereever it broke.

7. Ribs and sauce at the ready, time to coat the ribs! If the sauce has cooled and is too thick to pour, heat it up in the microwave to loosen it up again. Give the ribs a nice coating all over and save about a third for a second basting during the cooking process.

8. Heat your oven up to 180°/356°F/Gas Mark 4. Cook the ribs for about twenty minutes, then give them a second basting with the remaining sauce and cook for a further fifteen to twenty minutes.

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9. Now to add the finishing touches that lift the flavours of your stunning korean bbq ribs. Chop up the ribs and pile them high on a plate, thinly slice the chilli, the green part of the spring onion and scatter them all over the riblicious tower, finally sprinkle on the sesame seeds salt bae style and dig in!

TOP TIPS

These are perfect along side a footy match with some ice cold beers or you could pair them with a bowl of jasmine rice and pak choi for an incredible dinner.

Oh! Something I will try next time I make this recipe is to reserve a little more of the bbq sauce to pour over the rib tower right before adding the garnishes, just to make them extra saucy.