K-Town Melt-in-Your-Mouth Baby Back Ribs
One of Gaby's favorite summer recipes is her Korean-style baby back ribs. "These ribs are the perfect sweet-spicy mash-up, complete with spicy pickles. They are easy to prep ahead so you don't have to be slaving over the stove when your guests come. All you have to do is finish them on the grill and call it a day! Just be sure to have napkins handy (or a pool to jump in), because there’s no other way to eat these than getting down and dirty." Get the recipe below. 


For the spicy pickles:
-1 pound (455 g) Persian cucumbers, sliced ½ inch (12 mm) thick
-1 rounded tablespoon kosher salt
-2 to 4 cloves garlic, thinly sliced or minced
-1 tablespoon grated fresh ginger
-6 scallions, white and light green parts, chopped
-5 tablespoons rice vinegar
-1 jalapeño chile, thinly sliced, seeds removed for less heat
-1 tablespoon honey
-1 teaspoon low-sodium soy sauce
-½ teaspoon toasted sesame oil

For the ribs:
-2 tablespoons sugar
-1 tablespoon kosher salt
-½ teaspoon ground ginger
-1 tablespoon chili powder
-2 racks baby back ribs
-1 cup (240 ml) water or beer

For the Korean BBQ sauce:
-½ cup (120 ml) gochujang (Korean chile paste)
-1 teaspoon chili powder
-8 to 10 cloves garlic, minced
-½ jalapeño chile, minced
-¼ cup (50 g) peeled and minced ginger
-5 tablespoons (75 ml) low-sodium soy sauce
-2 tablespoons rice vinegar
-2 tablespoons light brown sugar
-2 tablespoons honey
-1 tablespoon toasted sesame oil

For the toppings:
-4 scallions, white and light green parts, chopped
-2 tablespoons toasted sesame seeds
-1 jalapeño chile, thinly sliced


To make the spicy pickles
1. Place the cucumbers in a colander set over a bowl, sprinkle with the salt, and give them a quick toss to evenly coat them in the salt.
2. Let sit for 30 minutes then rinse the salt off the cucumbers and pat dry.
3. In a large bowl, combine the cucumbers, garlic, ginger, scallions, vinegar, chile, honey, soy sauce, and sesame oil and stir to coat. Cover and refrigerate for at least 4 hours or overnight.

To make the ribs
1. In a small bowl, combine the sugar, salt, ginger, and chili powder.
2. Place the ribs on a baking sheet and rub the spice mixture all over ribs, top and bottom. Cover with foil and place in the refrigerator for 4 hours or, even better, over night.
3. Preheat the oven to 350°F (175°C).
4. Remove the ribs from the refrigerator and peel back a corner of the foil. Pour in the water or beer, close up the foil, and place the ribs in the oven. Bake for 2 hours, or until the meat nearly falls off the bone.

To make the Korean BBQ sauce
1. In a medium bowl, combine all the sauce ingredients. (The sauce can be made in advance and stored in the refrigerator.)
2. Remove the ribs from the oven and fire up the grill to medium-high heat.
3. Liberally brush the ribs with the BBQ sauce, place the ribs on the grill, and grill for 7 to 8 minutes on each side, until charred. Remove from the grill and add more sauce if you like.

To top and serve
1. Slice the racks into individual ribs and toss in more BBQ sauce.
2. Arrange on a platter and top with the chopped scallions, sesame seeds, jalapeño, and spicy pickles.