Grilled Pork Ribs with Gochujang Barbecue Sauce

• portions: 4 servings

Ingrédients

⅔ cup apple cider vinegar

½ cup (packed) dark brown sugar

6 Tbsp. gochujang (Korean hot pepper paste)

¼ cup adobo (from 1 can chipotle chiles in adobo)

2 racks St. Louis–style pork spareribs (about 4 lb.)

Kosher salt, freshly ground pepper

Vegetable oil (for grill)

Instructions

Place a rack in middle of oven and preheat to 350°. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.

Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2½–3 hours. Let cool.

Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.