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ALL OF THE BEANS.
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Sticky Korean Barbecue Ribs with Bush’s® Grillin’ Beans
Rich, savory, and just the right amount of spicy, these sticky gochujang ribs are baked until tender, then caramelized. Complete the dish by pairing them alongside Bush’s® Bourbon and Brown Sugar Grillin’ Beans.
- Prep Time
20 Mins
- Cook Time
2 Hours
- Serves
6
Ingredients
- ¼ cup gochujang
- ¼ cup brown sugar
- ¼ cup soy sauce
- 2 Tbsp sesame oil
- 4 cloves garlic, grated
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 racks baby back ribs, each cut into 3 segments
- 2 (22 oz) cans Bush’s® Bourbon and Brown Sugar Grillin’ Beans
- Sliced green onions, for serving
- Sliced jalapeños, for serving
Cooking Instructions
- 1MARINATE
Whisk gochujang, brown sugar, soy sauce, sesame oil, garlic, salt, and black pepper in large bowl until combined. Rub marinade all over ribs, cover and let marinate overnight in refrigerator.
- 2BAKE
Preheat oven to 350 degrees F. Place marinated ribs and any excess marinade into a large Dutch oven. Cover with lid or foil and bake in oven until ribs are tender, about 1 hour and 30 minutes, or until internal temperature is at least 145 degrees F. Remove ribs from oven and carefully transfer cooked ribs onto baking sheets.
- 3BROIL
Increase oven temperature to 450 degrees F. Brush drippings from ribs back onto the cooked ribs and roast 5 minutes; take ribs out, brush with more drippings, and bake another 5 minutes. Repeat until ribs are sticky from marinade, about 2 more times.
- 4HEAT
Meanwhile, heat beans on stove. Serve beans with the sticky ribs topped with sliced green onions and jalapeños.