1.2kg (2.6 lb) pork rib rack
2 tbsp gochujang*
1/3 cup brown sugar
2 tbsp soy sauce
1 tsp salt
1 cup ginger beer, root beer or your favourite fizzy drink
1 tbsp apple cider vinegar
thinly sliced spring onions/coriander (scallions/cilantro), to serve
Preheat oven to 160C/320F.
Cut the ribs into racks about 4 ribs per rack.
Combine the gochujang, brown sugar, soy sauce and salt in a bowl. Brush each rack with a small amount of the gochujang mixture (reserve the rest for later). Wrap each rack in baking (parchment) paper first and then aluminium foil. Place on a baking tray and bake for 90 minutes.
Meanwhile, transfer the remaining gochujang mixture to a small saucepan. Add the ginger beer and vinegar. Simmer over medium heat for 20 minutes or until reduced and sticky. Set aside.
Take the ribs from the oven. Carefully remove them from their packets and place them onto another baking tray lined with foil. Turn the oven grill to high.
Brush the ribs generously with the reduced gochujang glaze. Place under the grill for 5 minutes. Brush the ribs again and grill for another 5 minutes or until the ribs are sticky and just starting to char. Transfer to a serving plate and drizzle with extra glaze if there is any remaining. Top with the spring onion and coriander and serve.
* Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or order it online.