“I use that dish’s flavors to give thesebaby back ribssalty-sweet Korean swagger,” writes Pittman.
Ingredients
2(212- to 234-lb.)
Arrange each slab, meaty side up, on a double layer of heavy-duty aluminum foil.
Credit: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Claire Spollen
Rub mixture evenly over meaty side of ribs.
Wrap foil around ribs, and let marinate in refrigerator at least 2 hours or up to 4 hours.
Preheat oven to 300F.
Place ribs, still wrapped in foil, on a large rimmed baking sheet.
Bake until tender, about 2 hours.
Reduce heat to medium-low.
Boil, stirring occasionally, until syrupy, 2 to 3 minutes.
Reserve about half (13 cup) of sauce for serving.
Set aside remaining sauce for basting.
Preheat grill to medium-high (400F to 450F).
Unwrap ribs, and discard any liquid in foil.
Place ribs on oiled grates.
Transfer ribs to a platter, and drizzle with sauce reserved for serving.
If desired, garnish with scallions.
