Get ready to transform your ordinary dinner into an extraordinary culinary adventure with these mind-blowing Maple Gochujang Rotisserie Ribs! Imagine tender, succulent pork ribs glazed with a perfect balance of sweet maple and fiery Korean gochujang sauce that will make your taste buds dance with excitement. This isn't just another rib recipe - it's a flavor journey that combines the best of Korean and American barbecue traditions, promising to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 racks of pork ribs
- 1/4 cup gochujang
- 1/4 cup maple syrup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp black pepper
Instructions
- Remove ribs from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat ribs dry with paper towels.
- Prepare the marinade by whisking together gochujang, maple syrup, soy sauce, rice vinegar, garlic powder, and black pepper in a medium bowl until smooth and well combined.
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely.
- Generously coat both sides of the ribs with the prepared marinade, ensuring even coverage. Let marinate for at least 1 hour, preferably overnight in the refrigerator for deeper flavor penetration.
- Preheat rotisserie or oven to 275°F (135°C). If using a rotisserie, secure ribs onto the spit rod, ensuring they are balanced and tight.
- Cook ribs slowly, rotating continuously if using rotisserie, or place in oven on a rack. Cook for approximately 2 hours or until meat begins to pull back from the bones.
- During the last 30 minutes of cooking, baste ribs with additional marinade every 10 minutes to create a glossy, caramelized exterior.
- Check internal temperature of ribs, which should reach 195-203°F (90-95°C) for tender, fall-off-the-bone texture.
- Remove ribs from heat and let rest for 10-15 minutes to allow juices to redistribute.
- Slice ribs between bones and serve hot, garnishing with extra maple-gochujang glaze if desired.
Tips
- Temperature is Key: Always allow ribs to come to room temperature before cooking to ensure even cooking and maximum tenderness.
- Marination Magic: For the most intense flavor, marinate your ribs overnight. The longer they sit in the maple-gochujang mixture, the more delicious they'll become.
- Membrane Removal: Don't skip removing the membrane from the back of the ribs - this ensures a more tender and enjoyable eating experience.
- Slow and Steady: Cooking at a low temperature (275°F) is crucial for achieving that fall-off-the-bone texture. Patience is your secret weapon!
- Basting Brilliance: Frequent basting during the last 30 minutes of cooking creates a gorgeous, glossy exterior and locks in maximum flavor.
- Rest and Relax: Always let your ribs rest for 10-15 minutes after cooking. This allows the juices to redistribute, ensuring each bite is incredibly juicy.
- Precision Matters: Use a meat thermometer to check that your ribs reach the perfect internal temperature of 195-203°F for optimal tenderness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 18g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 120mg
