By Traeger Kitchen
Sweet, sticky, and kissed with spice, these Korean BBQ ribs = flavor fusion perfection.
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|2 Large||red onion, chopped|
|2||Asian pears, chopped|
|1/4 Cup||sesame oil|
|3 Tablespoon||fresh garlic, minced|
|3 Tablespoon||fresh ginger, minced|
|2 Tablespoon||kosher salt, plus more to taste|
|1/4 Cup||brown sugar|
|1 Cup||gochujang, plus more to taste|
|1 Cup||tamarind concentrate|
|3 Rack||St. Louis-style pork ribs|
In a blender, purée the red onions and Asian pears until smooth.
2 Large red onion, chopped
2 Asian pears, chopped
In a large heavy-bottom pan over medium-high heat, cook the sesame oil and garlic until lightly golden brown.
1/4 Cup sesame oil
3 Tablespoon fresh garlic, minced
Add the ginger and onion and pear purée. Cook until reduced by a quarter, from about 4 cups to 3. Add the gochujang, tamarind, ketchup, salt, and brown sugar. Season with more salt and gochujang to taste..
3 Tablespoon fresh ginger, minced
2 Tablespoon kosher salt, plus more to taste
1/4 Cup brown sugar
1 Cup gochujang, plus more to taste
1 Cup tamarind concentrate
1/2 Cup ketchup
In a baking dish, coat the ribs with the marinade, cover and refrigerate overnight. Reserve any leftover marinade to brush the ribs with while cooking.
3 Rack St. Louis-style pork ribs
When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.
225 ˚F / 107 ˚C
Insert the probe horizontally into the meaty section of the ribs, avoiding the bones. Place the ribs directly on the grill grates. Close the lid and cook for 4 hours. During the last hour of cooking, brush the ribs with the remaining marinade and continue cooking until the internal temperature reaches 190°F, and the ribs are tender, and have pulled away from the bones slightly.
225 ˚F / 107 ˚C
190 ˚F / 88 ˚C
Remove the ribs from the grill. Enjoy!