Gochujang and honey glazed spareribs

Pasos

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.