Gochujang Baby Back Ribs
This recipe will set you up for making Baby Back Ribs on your Traeger or any kind of smoker using the 2-2-1 method. In this recipe we are pairing the Ribs we got from our Moinkbox subscription with a Korean Gochujang BBQ Sauce for the perfect mix of Smoked Ribs paired with Korean style BBQ Sauce.
Servings: 2 racks of ribs, 4 servings
Ingredients
The ribs
- 2 racks pork back ribs from your Moinkbox
- 1 tsp sea salt or himalayan salt
- 1 tsp freshly ground black pepper
- 1 tsp granulated garlic
- The Wrap also known as the Texas crutch
- 3 tbsp apple juice
- ½ stick butter divided in half- 2 tbsp per rack of rib
- 1 tbsp honey
The Gochujang BBQ Sauce
2-3 cloves garlic - crushed
- 1 tbsp grated ginger
- ⅓ cup gochujang
- ¼ cup mirin
- ¼ cup brown sugar OR Swerve Brown Sugar replacement low carb, Keto option
- 1 Tbsp sesame oil
- 1 Tbsp low sodium Soy Sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp fish sauce - optional but it really brings it together
- 1 Tbsp avocado oil
Instructions
Instructions
- Over a low simmer, add the avocado oil, garlic and ginger and cook long enough to soften, no more than 2 minutes. Next, add the remaining ingredients and let simmer over low heat for 10 minutes to combine. Remove from heat until ready to use.
Smoke the Ribs.
- Remove the outer membrane from your ribs- this will be on the underside (not meaty) of the ribs. This is most easily done by using a butter knife and a paper towel to grab the membrane. Use the butter knife to separate the membrane from the ribs and then grab the membrane with the paper towel and pull the membrane off.
- Next, combine your salt, pepper and garlic salt to make your rub.
- 2 hours in smoker at 250
- Preheat your smoker to 250 degrees.
- Put your ribs on the smoker and let them smoke for 2 hours.
- After the first two hours, remove the ribs from the smoker. Lay out two large sheets of foil, (giving yourself enough foil to fully wrap the ribs) . Place the ribs on the foil and add 3 tbsp of apple juice. Next, add the butter and then drizzle with honey. Wrap the ribs up with the foil and place back on the smoker at a temperature of 250 degrees.
- Back in smoker for 2 hours IN FOIL at 250.
- After you put the ribs back in the smoker, it is a good time to make your Gochujang BBQ sauce!
- After the Texas Crutch round where we have the ribs in the foil in the smoker for 2 hours, it is time to remove the ribs from the smoker and take them out of the foil packet.
- Crank your smoker up to 325 degrees. This final part is just to let the BBQ sauce and maybe get some light char marks on the ribs.
- Place the ribs on the smoker and add the BBQ Sauce. Let the ribs sit on the smoker for 30 minutes up to an hour, watching that the sauce/ribs do not burn. Once the sauce starts to caramelize on the grill, remove the ribs.
- Lastly, garnish with green onions and sesame seeds for a pop of color. Make sure to snag a few ribs before your friends and family do because I can guarantee there will be no leftovers of these! They’re just too addictively good!