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For the Ribs
1 rack of baby back ribs (about 3 lbs)
7 cups cold water
10 cloves garlic or 1 bulb of garlic
2 to 3 slices of fresh ginger (Oreo-cookie size)
½ yellow or white onion
½ cup soju, sake (rice wine) or vodka
1 Tbsp black peppercorn
2 bay leaves
4 dried Thai chilies, crushed, or 1 Tbsp red pepper flakes
3 Tbsp soy sauce
3 Tbsp sugar
For the sauce
3 Tbsp gochujang (Korean red pepper paste)
2 Tbsp soy sauce
2 Tbsp mirin
3 Tbsp honey
3 Tbsp sambal (chili garlic sauce)
5 cloves garlic
2 Tbsp Korean sweet plum sauce (Maesilcheong), apricot preserve or apple jelly
¼ tsp black pepper
For the cheese mixture
2 cups mozzarella cheese
3 Tbsp sour cream, crema, heavy cream, cream cheese or milk
Cut baby back ribs into single pieces. In a large pot, combine all ingredients for ribs and stir gently so everything mixes into water. Make sure ribs are covered with seasoned water.
Cover with a lid and bring to a boil over high heat. When it starts boiling, reduce heat to medium and cook ribs for 1 hour 30 minutes. Stir once about halfway through cooking time.
Meanwhile, prepare spicy sauce. In a blender, food processor or using a hand blender, blend all ingredients for sauce until smooth. Cover and place in refrigerator until ready to use.
In a mixing bowl, add mozzarella cheese and cream; mix well. Cover and place in refrigerator until ready to use.
Turn off heat and carefully remove ribs from pot to a plate. Place ribs in refrigerator for 20 minutes so meat will cool and firm up before grill.
Heat grill over medium heat and place ribs on grill. Brush spicy sauce on ribs. Flip ribs while cooking, adding another coat of sauce to the ribs with every flip. Reserve 1 tablespoon of the sauce for serving.
In a large cast-iron skillet, spread cheese mixture around edge, like a ring. Carefully place grilled ribs in the middle. Heat cast-iron skillet over medium high heat. When cheese melts completely and you can hear sizzling, it’s ready to serve. Enjoy!
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