Gochujang Baby Backs

Botch

Last night I de-membraned, salted, and wrapped in saran a rack of baby backs, to brine overnight.  Onto the egg this morning, then I glazed them with a korean-style sauce that I kinda made up:
 
1/2 cup gochujang (this is a fermented korean pepper paste, delish)
1/3 cup ketchup
1/4 cup soy sauce
2 Tbs shao-xing wine
1 Tbs chinese black vinegar
1/2 tsp garlic powder
1/2 tsp toasted sesame oil
As I heated it up to simmer, I tasted it and it was quite bitter, so I added a Tbs of turbinado sugar (both gochujang and ketchup already have a lot of sugar in them).  After tasting the ribs after cooking/glazing, the bitterness had mostly disappeared and I'll be leaving out the sugar (and the vinegar) in the future, plus reversing the amounts of the gochujang and ketchup (and I will be making this again).
 

 
I overcooked the ribs (my personal curse) but they were otherwise tasty, served with a side of homemade potato salad and dilly-beans.  Thx for looking!  

Ozzie_Isaac

Holding back on the International BBQ contest I see!  Those sound and look killer!!

lousubcap

Great cook and points for a stand-alone cook.  Nailed 'em.

Botch

Ozzie_Isaac said:

Holding back on the International BBQ contest I see!  

Not quite.  It's not international as I made it up (do Koreans even use ketchup?  No idea).  Plus, the Kalbi that I submitted were 10 times better than the above, but they didn't photograph well.