Sticky BBQ Ribs with Baked Beans
The best ribs are definitely smoked—but most of us don’t have access to a smoker in our home kitchens, so we like this alternative. Braising the ribs makes them fall-off-the-bone soft, before you finish them in a pool of baked beans.
what you'll need
what you need from momofuku
$0
Ingredients
- 2½–3 lbs pork spare ribs (about 1 rack, cut in half or two half racks)
- ⅓ cup ketchup
- ⅓ cup gochujang
- ⅓ cup Momofuku Soy Sauce
- 2 tablespoons Momofuku Spicy Seasoned Salt
- ¼ cup brown sugar
- ¼ cup honey
- 4 cloves garlic, grated
- 2 cans navy beans, drained and rinsed
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- jalapenos, sliced (optional)
Directions
Combine ketchup, gochujang, soy sauce, Spicy Seasoned Salt, brown sugar, honey, and garlic in a large bowl. Toss in ribs and stir them around to generously coat. Let them marinate for at least 30 minutes or up to overnight in the refrigerator, covered. Remove from the refrigerator 30 minutes before cooking.
Heat the oven to 350°F. Move ribs to a large braiser or dutch oven, being sure to transfer all the marinade. Try to arrange the ribs in a single layer, then cover with 2 cups of water. Add lid and braise without touching for 2 hours, then remove from the oven. Increase the oven to 450°F.
Remove ribs from the braiser and place on a plate. Cook braising liquid uncovered on the stove over high heat for 4–5 minutes to reduce. Generously brush ribs on the plate with reduced liquid. Stir drained and rinsed beans into the braiser with the reduced liquid, then top with ribs and bake uncovered for 20 minutes, brushing once halfway through.
Sprinkle with Spicy Seasoned Salt. Slice and serve ribs alongside baked beans. Top with sliced jalapenos, if desired.
