Tried the party rib method from u/cptnron302 but with a Korean/asian inspired twist. I’m still working through getting my temps right and consistent, so I ended up running a little hotter than intended but overall the ribs turned out great and received a lot of compliments! I loved the results and time savings of this method and will likely use this recipe again and when cooking for guest.
For those interested, I used Fogo (black bag) with some post oak wood chunks.
I did an overnight marinade:
• 1/4 cup of apple cider vinegar
• 1/4 cup of water
• 1 tablespoon of sesame oil
• 2 tablespoons of soy sauce
• 1/4 cup of honey
• 1/4 cup of brown sugar
• 1/2 cup of Gochujang (Korean chili paste)
• 4 cloves of garlic, minced
• 1 inch piece of ginger, grated
• 1 pear, grated (to help tenderize and add sweetness)
And finished them in this sauce:
• 1/2 cup Gochujang (Korean chili paste)
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
by MrMidMod