Korean-American Gochujang Glazed Pork Ribs

• 1.2 kg Pork spare ribs
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 90 g Gochujang
• 60 ml Soy sauce
• 60 ml Honey
• 30 ml Rice vinegar
• 1 tbsp Sesame oil
• 4 cloves Garlic
• 20 g Ginger root
• 120 ml Water
• 3 Spring onion
• 1 tbsp Sesame seeds

1. Heat the oven to 160°C (320°F). Pat the ribs dry, then season all over with the salt and black pepper.
2. Place the ribs on a baking tray and add the water to the tray. Cover tightly with foil and bake for 1 hour 45 minutes, until the meat is tender and pulling back from the bones.
3. Meanwhile, make the glaze: finely grate the garlic and ginger. In a saucepan, whisk together the gochujang, soy sauce, honey, rice vinegar and sesame oil, then add the garlic and ginger.
4. Bring the glaze to a gentle simmer over medium heat and cook for 4 to 6 minutes, whisking, until glossy and slightly thickened. Take off the heat.
5. Remove the foil and increase the oven to 220°C (430°F). Brush the ribs generously with the glaze, then roast uncovered for 10 minutes.
6. Brush with more glaze and roast for a further 8 to 10 minutes, until sticky and lightly caramelised at the edges. Rest for 5 minutes before slicing between the bones.
7. Thinly slice the spring onion. Serve the ribs topped with spring onion and sesame seeds, with extra glaze on the side if you like.

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