2 x 1 kg (2 lb) pork rib racks
½ cup gochujang*
½ cup ketchup
¼ cup Coconut Sriracha (or your choice of chilli/hot sauce to taste)
Use a small paring knife to help you remove the thin white membrane from the underside of the rib racks. Season the racks with salt.
Preheat oven to 120°C/250°F.
Combine the gochujang, ketchup and Coconut Sriracha in a bowl. Reserve 1/3 of a cup of the mixture for basting later. Apply the remaining mixture to the ribs with your hands or a pastry brush. Wrap each rack tightly within 2 sheets of foil, sealed at the edges to form a ‘parcel’.
Roast in the preheated oven for 2 hours.
Remove the ribs from the oven and increase the oven temperature to 200°C/390°F.
Careful open up the foil parcels. Line a clean baking tray with foil and transfer the ribs to the new tray. Scoop up any thick sauce and cooking juices and spoon over the ribs. Then take the reserved chilli sauce mixture and liberally brush each rack with the sauce. Place the ribs back in the oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
Remove the ribs from the oven and pile onto a serving board or plate. Serve with plenty of napkins!
– Gochujang is a Korean fermented chilli paste. It’s available in the Asian aisle of most supermarkets or from an Asian grocery store.