To give the ribs a really spicy taste, the recipe calls for some gochujang – that’s a type of fermented hot pepper paste from Korea. One caveat though: you almost certainly won’t be able to find a brand of gochujang without soy. Some people will be fine with such a tiny amount of soy as...
- 2 lb pork spare ribs
- 2 tbsp gochujang or hot pepper paste
- 2 cloves garlic minced
- 1 tbsp honey raw
- 1 medium onion sliced
- 3 tbsp coconut aminos
- 2 tbsp rice wine vinegar
- 1 thumb ginger fresh, minced
- salt
- pepper
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In a bowl, combine the gochujang, vinegar, garlic, honey, onion, coconut aminos, and ginger. Give everything a good stir and season to taste with salt and pepper.
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Rub the marinade all over the ribs and refrigerate overnight.
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Preheat your oven to 350 F.
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Remove the ribs from the marinade and set the marinade aside.
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Place the ribs in a roasting pan and cover with foil.
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Roast in the oven for 40 to 45 minutes.
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Remove the foil covering the ribs and baste with the remaining marinade.
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Cook the ribs for another 45 minutes, basting every 15 minutes.