Gochujang Ribs with Grilled Pineapple
These ribs are melt in your mouth tender and full of rich slow cooked flavor. We glazed them with a stir together Gochujang Ketchup, inspired by the Paleo Gochujang Paste that our friend ChihYu made during her instagram takeover.
What you need3 slabs baby back pork ribs
Coarse salt and ground pepper
3 tablespoons onion powder
1 cup Tessemae’s Ketchup
3-4 teaspoons Gochugaru (Korean red pepper powder)
2 tablespoons Coconut aminos
1 pineapple, peeled and sliced into rounds
What to do
- Heat your oven to 400F. Season ribs all over with salt and pepper, then rub with the onion powder. Stack each slab on a large double layer of foil and wrap it up tightly. Put the packages on a rimmed baking sheet (this will catch any juices that escape).
- Roast until the meat is tender, about 90 minutes. To check tenderness, peel back the foil and pry the meat slightly with a fork. It should be starting to pull apart, but still have some resistance. It’s a good idea to check after an hour, then again at 90 minutes.
- While the ribs cook, make the Gochujang Ketchup. Just stir together the ketchup, red pepper powder and coconut aminos.
- Heat your grill to medium-high. Grill the pineapple slices until charred, about 2 minutes per side.
- Take the ribs out of the foil. Coat them with the Gochujang Ketchup and grill just to glaze, about 5 minutes. Serve with plenty more BBQ Sauce.