Ingredients
- •2 racks baby back ribs (about 3–4 pounds total)
- •2 tbsp kosher salt
- •1 tbsp black pepper
- •2 tsp garlic powder
- •½ cup gochujang (Korean chili paste)
- •¼ cup soy sauce
- •3 tbsp honey
- •2 tbsp rice vinegar
- •2 tbsp sesame oil
- •4 cloves garlic, minced
- •2 tbsp fresh ginger, grated
- •2 tbsp brown sugar
- •3 green onions, sliced thin
- •2 tbsp toasted sesame seeds
- •Lime wedges for serving
Instructions
Remove membrane from back of ribs by sliding a butter knife under it and pulling off with paper towel.
Mix kosher salt, black pepper, and garlic powder. Rub all over ribs and let sit for 2 h at room temperature.
Preheat sous vide water bath to 147°F (64°C).
Cut racks in half to fit in bags. Vacuum seal or use zip-top bags with water displacement method.
Submerge bags in water bath and cook for 12–18 h.
While ribs cook, make Korean BBQ glaze by whisking together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and brown sugar in a small saucepan. Simmer over medium heat for 8–10 min until thickened. Reserve half for serving.
Remove ribs from bags and pat completely dry with paper towels. Discard cooking liquid.
Preheat grill to medium-high heat or set oven to broil.
Brush ribs generously with glaze on both sides.
Grill or broil 3–4 min per side, basting with more glaze every minute until sticky and caramelized.
Transfer to cutting board and rest 5 min.
Cut between bones into individual ribs.
Arrange on platter, drizzle with reserved glaze, and top with green onions and sesame seeds.
Serve with lime wedges and extra glaze on the side.
Notes
- •Gochujang spice level varies by brand—start with less and add more to taste
- •For extra smoke flavor, add liquid smoke to the cooking bags
- •Glaze can be made 3 days ahead and refrigerated