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Gochujang Ribs, Bok Choy Salad

ForensicBBQ
A spicy, savory, yet sweet saucy rib. This one is a flavor overload - get some!
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Ingredients
  

Ribs

  • 1 Slab Ribs Spare Ribs/St. Louis cut
  • 1 Onion
  • 1 Asian Pear
  • 1/8 Cup Sesame Oil
  • 4 Cloves Garlic Minced
  • 1 Tbsp Ginger Minced
  • 1 Tbsp Salt
  • 1/8 Cup Light brown sugar
  • 1/2 Cup Gochujang Very Hot
  • 1/2 Cup Worcestershire
  • 1/4 Cup Ketchup

Bok Choy Salad

  • 1 Lb Baby Bok Choy
  • 2 Cloves Garlic Minced
  • 1.5 Tbsp Gochujang Very Hot
  • 1/2 Tbsp Amino Acids or Soy Sauce
  • 1/2 Tsp Sesame Oil
  • 1/2 Tsp Sugar
  • 1 Tsp Corn Starch
  • 1 Tbsp Water

Instructions
 

Gochujang Spare Ribs

  • Rough chop the onion and Asian pear and throw it in a food processor.. puree until smooth. I tossed the minced garlic in there at the end, hit it with a few puree-pulses, and saved it for later.
  • In a small bowl (or a measuring cup like I did), add the gochujang, Worcestershire, ketchup, salt, and brown sugar. Save that for later as well.A
  • In a medium/large pot over medium-high heat, add the sesame oil and garlic. Toast the garlic until it is golden brown.
  • Add the puree blend to the pan. Cook it down until it is reduced by maybe a quarter or so - just make sure them flavors are well incorporated.
  • Add in that gochujang blended bowl, and bring it to a simmer. Let it stay for about 5-10 minutes and remove from heat - let it cool to room temperature before we're coating.
  • In a baking dish, coat them ribs with the marinade. Cover the baking dish and refrigerate overnight. I used most of it, but I saved some to add to the ribs at the end.
  • Fire up that RecTeq to 225F, and when hot, place it on the grates. Plan for at least a 4 hour cook.. pull it when it "looks" and "feels" done. Or around 190F or so.
  • When you know they're close to done, layer on the remaining marinade sauce and top with some green onion/cilantro.
  • Remove the ribs from the grill, sprinkle some sesame seeds on there, put a slice on, and eat 'em up!

Baby Bok Choy Salad

  • Mix up a wet blend of corn starch, amino acids, sesame oil, sugar and water. Set it aside, we'll use it at the end.
  • Fire up your Blackstone (or a pan, or whatever ya got) and toss on your cooking oil, garlic and gochujang. Get the heat going to around medium and when that garlic gets aromatic (not burnt), mix it up and throw that baby bok choy on there.
  • Coat the bok choy in that flavored oil and let it cook for about 2 minutes. When it starts to look a little bit wilted (cooked), throw that corn starch wet blend on there, mix it up and after about 30 seconds or so, remove from heat and plate.