Melt-in-your-mouth spareribs, smoked on the grill then coated in a glossy gochujang, honey, dark soy sauce, and sesame glaze. The shiitake twist brings an umami depth that pairs perfectly with the caramelized pork.
Ingredients
- 1.6 kg pork spareribs
- 80 g gochujang paste
- 70 g liquid honey
- 3 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 3 cloves garlic
- 20 g fresh ginger
- 120 g fresh shiitake mushrooms
- 2 pieces scallions
- 1 tbsp sesame seeds
- 1 tbsp brown sugar
- 1 tsp fine salt
- 1 pinch ground black pepper
Method
- Remove the thin membrane on the back of the spareribs with the tip of a knife and paper towels, then dry the meat well; it must be matte to the touch so the seasoning adheres better.
- Season the spareribs with salt, pepper, and a light sprinkle of brown sugar; let rest while the grill heats up, until the surface becomes slightly moist.
- Set up a grill with a zone of glowing direct coals and a gentler indirect zone, covered if possible; you should barely be able to hold your hand over the direct coals, but it should be bearable for longer on the indirect side.
- Mix the gochujang, honey, dark soy sauce, rice vinegar, sesame oil, grated garlic, and grated ginger; the glaze should be smooth, glossy, sweet and savory, and boldly aromatic.
- Place the ribs bone-side down on the indirect zone, close the lid, and cook gently; turn occasionally, until the meat shrinks back from the bone and bends easily when lifted.
- Meanwhile, grill the shiitakes over the direct coals just enough to mark the edges, then slice them and add them to a portion of the glaze to give it a smoky, umami depth.
- Brush the ribs with the glaze and continue over indirect heat, then repeat when the surface becomes sticky; the sauce should caramelize without blackening, with a dark, glossy red color.
- Briefly pass the ribs over the direct coals to set the glaze; watch constantly, as the honey can burn as soon as the flames lick the meat.
- Let rest off the heat under a sheet of parchment paper or foil, then slice between the bones when the juices stabilize and the glaze remains glossy.
- Serve with the sliced scallions, sesame seeds, and the remaining glazed shiitakes; add a final sheen of warm glaze if you like a very glossy finish.
Nutrition
Per serving
- Energy
- 653.2 kcal
- Protein
- 46.49 g
- Carbohydrate
- 29.23 g
- Fat
- 39.33 g
- Fibre
- 1.92 g
- Calcium
- 36.2 mg
- Iron
- 1.82 mg
- Magnesium
- 24.52 mg
