Updated: Sep 19, 2019
Super, super easy and a 100% crowd-pleaser. Start firing up the BBQ!
9 tbsp Gochujang paste (a Korean red pepper paste you can find in any Oriental shop)
250ml apple cider vinegar
1 cup brown sugar
1 tbsp smoked paprika
1-2 tsp Stank Sauce of your choosing (more if you prefer)
2 racks of pork ribs
Preheat your oven to 180C
Whisk up the Gochujang, apple cider vinegar, brown sugar, paprika, and Stank until the sugar is dissolved.
Salt and pepper the ribs, then wrap each of the racks in a double layer of foil. Bake for 2.5 to 3 hours until tender but not falling apart. Let them cool down for a little bit while you fire up the BBQ.
TIP! Apparently, baking on a tray lined with a sheet of baking paper yields better results. We've been too chicken to try it without, in case we displease the BBQ gods - so let us know if you do!
Heat your grill to a medium heat and oil. Begin charring the ribs, basting with sauce only once the ribs start to brown. Reserve some of the sauce for dipping.
We like our ribs with a thick glaze, so we do about 10 mins grilling time.
Serve up with freshly cut coriander, thinly sliced spring onion, fresh red chillies, and the reserve dipping sauce.
Search Ol Yella's Stank Sauce or use the handle @ol.yellas