Dinner: Spicy Glazed Pork Ribs

Recipe by The Bon Appétit Test Kitchen This glaze also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

Ingredients

1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Kosher salt
3 pounds baby back pork ribs, separated into individual ribs

Instructions

Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
Preheat oven to 350 °F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450 °F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40 –45 minutes longer.
DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.

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