Ingredients
Units
Scale
- About 2 1/2 lbs. of pork spare ribs
For the Dry Rub:
- 3 tsps. sugar
- 3 tsps. salt
- 3 tsps. garlic powder
- 2 tsps. gochugaru flakes
For the Wet Rub:
- 3 tbs. honey
- 1 tbs. soy sauce
- 2 tsp. dried minced garlic flakes
- 2 tsps. gochugaru flakes
Instructions
- Combine all of the ingredients for the dry rub in a small bowl. (If you would like more rub or are cooking more ribs, increase the amount of the rub). Set aside.
- Combine the wet rub ingredients in a small bowl and mix. Set aside.
- Trim the ribs by removing the large pieces of fat and the 'skirt'. (These pieces can be frozen for later use in soups and sauces).
- Using kitchen shears cut the ribs along the bone line to separate. Place the ribs in a zip-lock bag, add the dry rub, and shake to coat.
- Refrigerator the ribs for at least one hour or up to over-night.
- Preheat the oven to 325 degrees F.
- Place the ribs in a large cast iron frying pan and cover with tin foil. Poke a few holes in the foil with the tip of a knife.
- Place the pan on the bottom rack for 1 hour.
- After one hour drain any liquid at the bottom of the pan.
- Lower the oven temperature to 300 degrees F.
- Brush the ribs with the prepared wet rub and place the tin foil back on the pan and place in the oven for one hour.
- After one hour, remove the tin-foil and cook for 15 – 20 minutes longer uncovered.
- Serve over rice or alongside your favorite vegetable. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
