Ko Chu Jang Glazed Pork Ribs Recipe

Season the Ribs

Preheat your oven to 300°F (150°C). Rub the pork ribs with salt, black pepper, and garlic powder on both sides.

Bake the Ribs

Place the ribs on a baking sheet and cover tightly with foil. Bake for 2.5 hours until tender.

Mix the Glaze

In a bowl, combine the Ko Chu Jang, honey, soy sauce, rice vinegar, and sesame oil. Mix well until smooth.

Glaze the Ribs

Remove the ribs from the oven and discard the foil. Brush the Ko Chu Jang glaze generously over the ribs.

Grill the Ribs

Preheat a grill or grill pan over medium-high heat. Grill the ribs for 5-7 minutes on each side, or until caramelized.

Cook the Peppers

In a skillet, heat olive oil over medium-high heat. Add shishito peppers and cook for about 5-7 minutes until blistered. Sprinkle with sea salt.

Mix Tartar

In a bowl, combine mayonnaise, yuzu kosho, and chopped chives. Mix until well combined.

Grill Lemon

Cut the lemon in half and grill cut-side down for 2-3 minutes until charred.

Plate the Dish

Serve the glazed pork ribs with shishito peppers on the side, a dollop of yuzu kosho tartar, and grilled lemon halves.