KOREAN-STYLE BABY BACK RIBS

Korean-Style Baby Back Ribs image

Number Of Ingredients 11

1 1/4 cups sugar
1 cup soy sauce
1/2 cup (packed) golden brown sugar
1/4 cup sesame oil
1/4 cup hot chili sauce (such as sambal oelek or sriracha)
4 stalks green onions, chopped
6 cloves garlic, chopped
1 tablespoon minced peeled fresh ginger
1 cup plus 1 tablespoon water
1 tablespoon cornstarch
2 pieces large meaty baby back pork ribs (each about 2 pounds)

Steps:

Whisk first 8 ingredients and 1 cup water in large saucepan until well blended. Whisk cornstarch and 1 tablespoon water in small bowl. Add to mixture in saucepan. Bring to boil over high heat, whisking occasionally, about 1 minute. Remove saue from heat. (Can be made 1 day ahead. Cover; refrigerate.)
Preheat oven to 350 F. Line 18x12x1-inch baking sheet with foil. Place large metal rack on sheet. Wipe rib racks with damp cloth; place on rack. Brush each rib rack with 6 tablespoons sauce.
Cover with foil; bake 1 hour. Uncover; baste with more sauce and bake uncovered until ribs are glazed and meat is tender, about 30 minutes longer.
Meanwhile, rewarm remaining sauce over medium heat. Cut pork between ribs. Serve with remaining sauce.