Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, February 9, 2021

Braised Gochujang St. Louis Ribs

These St. Louis style ribs only took an hour of stove top braising, and the meat was falling off of the bone. Cut the rack up into pieces of three or four ribs, rub all over with some gochujang, then set aside.  Mince a couple peeled garlic cloves and a thumb sized piece of ginger in the food processor.  Add a few tablespoons of gochujang chili paste, the juice from one lime, and enough rice wine vinegar to get a ketchup consistency. 

Sauté a finely chopped medium onion in a large heavy pot with a lid. Once translucent, add a can of tomato paste, a cup and a half of chicken stock, and the gochujang mixture.  Simmer for a few minutes, add the ribs and cover the pot.  Bring to a boil, then turn down the heat to simmer.

After thirty minutes, turn the ribs over in the sauce and cook for another thirty minutes or until they’re tender.  Serve with some roast potato slices, rice, or something else to soak up all that over-the-top flavorful tangy sauce.

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