Transcription
What is going on everybody? Welcome back to Chuds Bbecue. My name is Bradley Robinson and today I'm going to show you how I made these beautiful, delicious, smoky, quick, sticky, amazing Korean style sticky party ribs. Coming up, these are some ribs.
Pat them dry. And what I've got here is a rack of St. Louis cut pork ribs, also known as a trimmed up rack of pork spare ribs, but you could use baby backs for this recipe. And I do love a good baby back rib. But whenever you give me the choice between a baby back rib and a spare rib, 90% of the time, I'm going to choose a spare rib because it's just got a little bit more fat. They're a little bit juicier, a little bit bigger, and the bones are a bit straighter, which should make today's process a little bit easier. And that's because today we're making some party ribs. And if you're not familiar with party ribs, essentially they're just ribs that are already individually cut instead of cooking the whole slab of ribs, which is beneficial in a few different ways. One, you get more rub and smoke all around each rib instead of just on top and bottom. Two, it makes saucing them a lot easier. And three, they cook in like a fraction of the time, making them great for party foods, tailgating parties, weekn night dinners, snacks, things like that, because I've cooked these in like an hour before, and they still come out nice and juicy and nice and tender. And I'm pretty excited. I haven't made party ribs since the old Weber kettle series a few years back, but with football going on, I think it's a great time to revisit them.
So, first things first, I'm going to go ahead and trim these up a little bit. There's always this big muscle on a rack of spare ribs or St. Louis cut ribs. And you could leave it on for an extra meaty rib, but uh it tends to burn up and fall off. So, I'm going to go ahead and zip that off and just give it some shape if it's looking a little thin in certain places, but really there's not all that much you have to do. Taking a look at the backside. Square this end up a little bit round that corner. This is a membrane on kind of a household, so I'm not going to worry about that because you can see all that fat underneath the membrane and I want to leave that in because if we took the membrane off, all that fat would likely come with it. We want that to make sure these ribs are nice and juicy. But just going around giving it a once over. The skirt is well taken care of. The breast bone has been removed, nicely squared up. Just trying to make it look a little bit prettier. Something like that is looking pretty much perfect to me.
So now we can go ahead and get these all cut apart. Start on this side over here. And simply enough, right between the bones. Not much to it. Honestly, this is probably good practice for those of you that are new to cooking ribs because you can really feel the bones and understand how to cut a cooked rack of ribs. But it's a lot easier when they're raw. And there we go. No time at all. We've got a beautiful singular rib. Looking nice and meaty, nice and fatty, and nice and porky.
So now we got to go ahead and make ourselves a rub. Ingredients for our rub include one part kosher salt, one part black pepper, one part goaru aka Korean chili flake, one half part granulated garlic, and then about a/4 part of some dry mustard and some dried ginger. Very simple and get that all nice and mixed up.
And for a slather, we're going to go in with a big scoop of some goch jang or Korean chili paste, a little bit of soy sauce, couple shots of some sesame oil, not too much. And we'll thin that out with a little rice vinegar. and get that all mixed up. And then back to the spare ribs. I'm going to go ahead and spread these out just a little bit. And we'll go down with some of our slather. Oops. And get that all mixed around. Oh, look at the color on that already. Got to love it. Smells very good right off the bat. And we'll go ahead and flip these over. Do the top side and all the sides. It is a little bit more work covering everything as opposed to just one rack, but I mean, come on. Nothing difficult here, folks. And those are good enough to eat already. And then we'll grab some of our rub and get a nice healthy dusting all over these. And again, this is a pretty low sodium rub like most of the rubs I make and sell at chudsbcq.com. So you can go on pretty heavy without having to worry about overs salulting anything too much. But just a nice dusting on the bottom. Flip these all over to one side and get the sides. Very important recipe to not forget the sides, folks. Flip those over and continue the dusting process. I will say, very beautiful looking rub with all that red in there. But these are looking perfect to me.
So, uh, let's go ahead and fire up the pit. It's the first boot snake of the year. And on the pit we go. I'm throwing these on while the pit is still coming up in temp. And that's going to help get some extra smoked flavor on these, which is a good thing because I'm going to be cooking these pretty hot and fast because that's one of the main benefits of party ribs because it's a great way to get ribs on the table without having a six-hour cook. But cooking that hot and fast, we're likely not going to get all that much smoke flavor on there cuz we're only going to be on here for, I don't know, maybe an hour or three. So, by getting a little extra smoke in the beginning of this cook should help us out nicely. Putting these on the offset, but these would work on any grill you've got. Pellet grill, chud box, but really it should be quite a simple cook. So, I'm going to get this pit rocking up around 300° and uh we'll see how long they take to cook through.
And while those ribs cook away, let's go ahead and knock out a Korean inspired sticky glaze. Start them going into a pot with some soy sauce, some light brown sugar, some rice vinegar, sesame oil, some gojagaru, and some goch jang. Sticky stuff. Give that a quick little mix. And then we'll go in with some freshly grated ginger, followed by some freshly grated garlic. And we're going to bring that up to a simmer to cook down a little bit. Make sure all the sugars are dissolved and all the veg has had a chance to cook down a little bit. And after up to a boil, I let it cook for maybe a minute or two to reduce down a little bit, concentrate the flavors. And I'm going to go in with a cornstarch slurry. This is just a tablespoon of cornstarch with a little bit of water. This is going to help thicken it up a little bit. We're going to get that stirred in and bring it back up to a boil and cook it down until it's the thickness we desire. And just like that, our super simple, nice thick Korean barbecue sauce glaze is done. Gonna let this cool down a little bit, then give it a taste. See if I need to adjust anything. But it certainly is smelling really good and nice and thick.
It's been like an hour 20. Let's check in on these ribs. Oo, those are looking real nice. Good color on there. And I was cooking pretty damn hot and fast. I looked over at one point and it was up to 350. So hopefully none of these got too burned or anything. 165ish. 75ish. But the bark is set. Good color on there. Got some good smoke flavor. So, I'm going to go ahead and wrap these up. Ow. And also, that pit took like 10 20 minutes to get up to temp anyway. So, really for an hour of actual cooking time, these are looking great. Really good color, but not too burned. So, I'm going to go ahead and paint on some of this lovely sticky sauce that we just made all over the place. Oh, yeah. Nice and thick. Beautiful. Now, I'm going to go ahead and flip these over so we can get the other sides. And lastly, because it just seems like a right thing to do with party ribs, I'm going to throw a couple chunks of butter in here. Why not? For a little bit of Oops. Oh no. And then we'll wrap them up nice and tight. And now back on the pit they go. And now we're going to let them cook in the foil on that pit for the next little bit to get them nice and tender. Let that steam kind of do its work. Make sure they're nice and tender. Let that sauce cook down and stick to the ribs a little bit. Then we'll open them up and check back in and see how they're looking.
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It's been about 45 minutes since I wrapped these up. So, uh, let's see how they're looking. I'm assuming these are done. Oh, yeah. Look at all that steam. Oh, those are looking nice. Nice and saucy. A lot of liquid in there, too, from all the butter and all the juices. Yep. Feeling nice and tender. I'm going to go ahead and flip these all meat side up. Looking very nice. Smelling incredible. So, now I'm going to go ahead and paint a little bit more glaze right on top. Leaving these uncovered so this can tack up for a nice sticky rib. Probably should have heated this sauce up. It's pretty gloopy and thick, but it's not a pit, so that's fine. It'll cook on nicely. Now, I'm going to shut this lid, let that tack up. I may do one or two more applications depending on how these are looking. But really, we're just trying to get that nice glaze and that nice presentation. So, probably another 10 15 minutes.
And just like that, after a couple of glazes, these are looking nice and sticky and nice and tacky. So, off the pit they come. And I think it's been right about 3 hours on this cook. It's really not that bad, but these are probing nice and tender. So, I'm going to pull these off and let them rest and then we will dive on in. I will say these look quite dark on camera, but they're quite red in person and they smell incredible. But to finish these off while these cool down, we'll go down with a little bit of garnish, including a light sprinkling of some sesame seeds. Little pop of crunch, little pop of color. Speaking of crunch, right next to the goagaru at the grocery store were some of these fried shallots. And I thought that'd be pretty tasty. So, might go down with some of that as well. Little extra crunch, little extra flavor. And then for some color and freshness, a little bit of green onions. Why not? Beautiful.
Definitely going to glove up for this one. These ones look messy, but absolutely loving how these are looking. Nice glaze on there. Looking nice and shiny. Nice and sticky. Got color and seasoning and everything all the way around this bad boy. And look at how everything just sticks to the top of it. Got to love that. But let's see how they came out. Mhm. That is a perfect bite. That is a flavor bomb. Very intense, but perfect bite through. Look at that smoking on there, too. That's crazy. And again, from starting the smoker to eating, it was like 3 hours. And I probably could have done them quicker, too, honestly. Wrapped them a little bit sooner, but there's absolutely nothing wrong with that, folks. Little bit of sweet, little bit of savory. I like that crunchiness on top. Pairs nicely with that sticky sauce. Great [clears throat] texture on that. Meaty, but still tender. That is good. Oh yeah. Oh yeah. Crispy onions on top. That's a good move right there. And you just got seasoning all the way around. Mhm. That is a perfect rib for a party. Tell you that much. First and foremost, they are very savory, which is nice with the soy sauce and that rub and all that. I was expecting them to be a little bit sweeter with all the brown sugar and the sauce, but honestly, that heat is also building from the goaru and the gochu jang. But I'll tell you what, I'm here for it. Hey, that's just a perfect rib right there. Really good smoke flavor, too, for only being on there for a couple hours. Got to love a hot and fast rib. Very, very tasty. The only negative I'll say is they are a bit on the salty side, which is interesting because the rub I made was like a 3:1 of pepper and other ingredients to salt, which is pretty low sodium. But then again, there's a bunch of soy sauce in the glaze. So, maybe don't reduce that glaze down nearly as much as I did. But, I do like the thick consistency we got. But, if it was thinner, you know, just a couple more shellacs on the old pit would take care of that. Or you could just omit the salt out of the rub in general. But still really tasty and I'm still going to eat it. Mhm. We need to come up with some other crunchy toppings to go on ribs because I'm loving that crispy shallot on top. Maybe make a chicheró rib or something. Let me know your thoughts down below. That is good. All right, one more rib. Love the texture on these. So good. That heat is starting to build from all the gou jang and goaru in there. But still very good. But with this bite of Korean sticky rib, I think it's time for the official taste test. All right, y'all.
And that is it. That makes some absolutely fantastic. Korean sticky party ribs. I highly recommend giving this one a try. You know, if you've never made these party ribs before, they're a lot of fun, super easy to do, and they eat a lot differently than ribs in slab form. You get more rub, you get more surface area, and they somehow eat meatier. Not sure what that's about, but it's a great way to experiment with different textures and different flavors for ribs that cook a lot quicker and are still incredibly tender. And with the big game coming up in a few weeks, this is a great idea to bring to your next football game. Or if you're just in the mood for some barbecue and you don't want to stare at a smoker for like 5, six hours, and definitely something I'll be making again very soon. But all that being said, if you enjoyed this video, let me know by hitting that subscribe button. Let YouTube know by dropping a like on this video. If you give this recipe a try for yourself, be sure to tag me on Instagram at Chudsbcue. I'd love to see what y'all are cooking. Big shout out to all the team Chud members. Thank you for supporting this channel and allowing me to keep making all these videos. And until the next time I see you, please go cook something outside. Peace.