Peach Gochujang Braised Ribs

 

Borrowed from 3 Little Halves:

https://www.threelittlehalves.com/2021/08/peach-gochujang-braised-ribs.html

4 ripe yellow peaches or nectarines, cut into 1-inch chunks
1 generous tablespoon gochujang paste
2 shallots or 1 small sweet onion (about 2 oz)
3 medium garlic cloves
2 tablespoons Turbinado or light brown sugar
1-inch-long knob of ginger, peeled and cut into small chunks
zest and juice of one lime (about 3 tablespoons)
1 teaspoon soy sauce 

salt and freshly ground pepper
4 pounds baby back ribs 

 

First make the marinade. In a blender, combine the peaches, gochujang paste, shallots, garlic, sugar, ginger, lemon juice, and soy sauce. Blend into smooth pure. Add the lemon zest and season with salt and pepper. Put the meat in a deep baking dish or roasting pan and cover with the marinade. Make sure that the ribs are fully covered with the marinade. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Preheat the oven to 450°F.

Remove the ribs from the refrigerator. Add 1 cup of water to the pan. Cover the pan with aluminum foil tightly and place in the oven. Braise for 45 minutes. Reduce heat to 350°F and braise for another 75 to 90 minutes, until the ribs are very tender, and almost but not quite falling off the bone.

Remove the ribs from the pan. Pour the pan juices into a medium saucepan and skim fat. Rinse the pan and cover the bottom with aluminum foil. Place the ribs back into the pan and in the oven, uncovered, to brown for another 20 minutes. (Make sure that you cover the pan with the foil, otherwise the sugars from the marinade will stick to the bottom and burn, leaving you with a big cleaning job.)

While the ribs are in the oven, reduce the sauce. Put the saucepan over high heat and bring to a simmer. Keep the heat high until the sauce begins to thicken somewhat, then reduce to medium to prevent from burning. Remove when the sauce has thickened to the consistency of barbecue sauce. It will take about 10 to 20 minutes, depending on the size of the saucepan. (The sauce will thicken some more as it cools.)

Brush the ribs with a little bit of sauce, then divide, and place them onto a serving platter. Serve with the remaining sauce on the side for dipping.

Serves 4