Ingredients
- •2 racks baby back ribs (about 2 lbs each), membrane removed
- •2 tsp kosher salt
- •1 tsp black pepper
- •For gochujang glaze:
- •¼ cup gochujang
- •3 tbsp honey
- •2 tbsp soy sauce
- •1 tbsp rice vinegar
- •1 tbsp sesame oil
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •1 tbsp gochugaru (Korean red pepper flakes)
- •For serving:
- •2 tbsp toasted sesame seeds
- •4 scallions, thinly sliced
- •Pickled daikon and carrots
- •Steamed white rice
Instructions
Season ribs with kosher salt and pepper on both sides.
Cut each rack in half to fit in bags.
Place rib sections in vacuum-seal bags and seal.
Preheat sous vide bath to 167°F (75°C).
Submerge and cook for 12 h.
While ribs cook (during last hour), make the gochujang glaze.
Whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and gochugaru in a small saucepan.
Simmer over medium heat for 5 min until thickened slightly. Set aside.
When ribs are done, carefully remove from bags (they are very tender).
Pat dry with paper towels.
Preheat broiler to high and line a sheet pan with foil.
Place ribs bone-side down on the sheet pan.
Brush generously with gochujang glaze.
Broil 3–4 min until the glaze is bubbling and caramelized.
Brush with more glaze and broil another 2 min.
Transfer to a cutting board and cut into individual ribs.
Sprinkle with sesame seeds and sliced scallions.
Serve with pickled vegetables and steamed rice.
Notes
- •Handle these ribs with extreme care - they are fragile after 12 h
- •Double-glazing under the broiler builds the signature sticky coating
- •The glaze can be made 3 days ahead and refrigerated
- •These are even better the next day - reheat in a 350F oven for 10 min