Gochujang BBQ Ribs With Peanuts and Scallions Recipe (2024)

Can this recipe be prepared in an oven? If so, what temperature and how long should they cook?

I'd wrap the ribs in foil to roast in the oven at 250 to 300, basted with a little sauce. Cook 2 hours. Check doneness by twisting the ribs a bit to see that the meat is tender but not too soft. Baste with sauce and return to oven opened up. I'd probably broil them to get a bit of char at the end.

I agree, but only if they have a meat variation for their vegetarian recipes.

This is good! I made it in the oven, wrapped in foil, baked at 300 for about 90 minutes and then at about 370 (this is 150 C and 190 C for those, like me, living in the metric world), for the last 30 minutes. The last 30 minutes it was uncovered. This had a bit of char but the ribs were soft and juicy - perhaps not your thing, but nice. I sprinkled the ribs with roasted Sichuan Peppercorns instead of peanuts - yummy!

Note to all the comments about this being too salty - I would agree if the salty/sugar curing was to be left on. There is a whole section left out of this recipe about the curing (salt, pepper, brown sugar) overnight, THEN washing all that off, THEN drying and THEN leaving it uncovered in the fridge for another 6-8 hours. After that these ribs are ready for the fantastic gochujang basting and the smoker/BBQ. These are some of the tastiest ribs I have ever made. And they were not too salty.

Saint Louis cut of ribs is actually vegetarian. It's an heirloom variety of ribs with the meat part genetically bred out of the ribs.

I'm dead serious: What part of the pumpkin is considered the tenderloin? I googled "tenderloin of pumpkin" and came up empty.

Made these ribs on a kamado grill and followed the recipe exactly. They were the best ribs I've ever had. Do not skip the peanuts and scallions, they add a wonderful flavor and texture to the meat.

Seems to me that if you want to know how the BBQ sauce would work on a cauliflower steak or a tender loin of pumpkin, or skirt steak of pumpkin or a pumpkin rib steak or a New York pumpkin sirloin, or a flap steak of pumpkin, or a pumpkin flat iron steak, you should just try it.

(1/2) Report on the chicken thighs & comment on others' comments RE: "too salty"I came to realize quickly that the above rub is in fact a dry brine. The step missing is to rinse or soak it off prior to prepping the meat for grilling. (I always brine poultry so I recognized the condition of the thighs changing right away.) When you remove them from the fridge (an hour prior to cooking), drain excess moisture that has accumilated.

St. Louis style are always pork.

Cooked this following the recipe exactly w/ St. Louis ribs this weekend. Kept the temp between 200-250 deg for 3.5 hours. they turned out great. My wife, who rarely eats meat, even ate three ribs. The only deviation was using my own dried chilies, rather than the store-bought stuff that you shake on pizza- mine has dried habaneros, cayennes, and scotch bonnets and they added a fiery touch.
Loin of pumpkin? I almost spit tea all over my monitor reading that. Does one have to de-bone them first?

Cooked, the sauce is much less spicy than in the bowl, though I omitted crushed red pepper due to having hotter than Ancho NewMexico red. The brine rub/rinse is the method I'll use for spareribs whether dry rubbed or sauced. 0ven 275, last 2 of 4 hours opened and basted. Tender but not mushy sticky good.

Delicious and the BEST ribs we've ever had at home. After reading reviews I cut the salt significantly (quarter tsp per pound ended up being around 6 tsp for 2 racks), added additional sugar/maple and thickened the sauce with a tablespoon cornstarch as slurry.

The sauce is so flavorful and simple to put together. I do recommend seasoning the ribs with an all purpose seasoning to add a bit more flavor then just salt and pepper.

I see lots of comments referring to the recipe being too salty. May I offer a few suggestions?Overnight salt rubs can get too salty quickly, so maybe only salt your ribs for a few hours before, or maybe morning of as opposed to that evening before? Also, I hope people realize this is a salt rub for 7 1/2 pounds of ribs. You're talking about 1/2 cup of salt to 7.5 lbs. It also calls for Kosher salt, which is less salty because you can fit less of it into a cup than iodized. We loved it.

This would have been delicious if not for the extreme amount of salt that made the dish nearly inedible.

Decided to use both pork and beef ribs. Baked them in the oven at 300 for 2 hours, turning and basting with the BBQ sauce, prepared as written, half way. Then broiled them briefly to get a char. Served with the chopped scallions and peanuts. Delicious, but I think grilling would have been even better. And for the record, the beef ribs were tastier.

Wow. This was excellent. Didn't have time to do the first step for >4 or 5 hrs, (ribs and rub), then all went into the InstaPot along with the barbecue sauce recipe and +/- an additional cup 1/2 c. water. Cooked X 46 min w/ slow-release pressure, and it was falling off the bone. Reheated it after arriving next day at friends house, put it on the grill in a large cast iron skillet (it was already falling off the bone), added gravy, garnishes: it was a huge hit! Will rpt again! 7-16-20(Used 5.5#)

These ribs were sensational main course for our July 4th picnic. Held back on the salt a bit in the overnight rub, started them today in the oven on low heat for an hour, and then grilled on the Weber for two hours at 300 degrees, basting frequently. Reduced the remaining sauce a smidge, and added a glug of catsup, for the table. Served with an herbed potato salad, green salad and guacomole, and every last rib was picked clean!

What would the cooking time in a 200-225 F oven be for baby backs instead of St. Louis style?

My sauce came out very thin. I feel like I missed something.

Too salty even though rinsed first

I too found these too salty. And for reference, I really like salt. I did remove the rub before cooking (a step implied but not explicitly stated in the directions, thanks Dan!). I thought the sauce was tasty, but my partner wished it was sweeter. I would make again but maybe halve the salt in the rub. Hope this feedback helps other cooks.

Do not use the little thermometer in the lid of your grill - it's nowhere near accurate enough. Use an oven or grill thermometer. The ideal is a thermometer that sits on the racks next to the ribs and that has an external readout, so you don't have to open the grill to check the temperature.

Is the gochujang the paste or the sauce?

Sounds like a great dish, but I don't understand this step: "Place ribs on a rack so they are not sitting directly on the grate." What is a rack?